Try this No-Churn, Filipino favorite Buko Pandan Ice Cream recipe that you can make in less than 30 minutes! By using just 6 basic ingredients, you will have a creamy, milky, and vegetarian-friendly Buko Pandan Ice Cream loaded with fresh coconut strips!
Looking for more Pandan Recipes? Try my Buko Pandan, Pandan Jelly Dessert, or my Buko Pandan Drink.
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What is Buko Pandan Ice Cream?
Buko Pandan Ice Cream is a frozen dessert with a creamy coconut base infused with pandan flavoring and young coconut meat, popular in Filipino cuisine.
What is Pandan?
Pandan is a tropical plant widely used in Southeast Asian cooking for its fragrant leaves, which add a unique flavor and aroma to dishes.
Top Tips
- Make sure that you whip your cream or all-purpose cream very well. It is essential that it creates fluffy peaks since it will attribute to the creaminess of your buko pandan ice cream.
Substitutions
- Coconut Meat: Substitute with diced avocado or chopped macadamia nuts for a creamy texture, or omit for a lighter option.
- All-Purpose Cream: Replace with coconut cream for a more pronounced coconut flavor or use heavy whipping cream
- Condensed Milk: Use sweetened condensed coconut milk for a dairy-free option, or substitute with coconut sugar or honey for natural sweetness.
- Fresh Coconut Cream: If fresh coconut cream is unavailable, canned coconut cream or coconut milk can be used as a substitute.
- Buko Pandan Flavoring: Make your own pandan syrup using pandan leaves, sugar, and water (as described earlier) as a substitute for buko pandan flavoring.
- Vanilla Extract (Optional): Omit the vanilla extract if desired, or substitute with pandan extract for an extra boost of pandan flavor.
Variations
- Fruit Additions: Mix in diced mangoes, pineapple chunks, or lychee for a tropical twist.
- Nutty Crunch: Stir in chopped toasted almonds, cashews, or pistachios for added crunch and flavor.
- Chocolate Swirl: Drizzle melted chocolate or chocolate syrup into the ice cream mixture for a chocolatey surprise.
- Coconut Flakes: Fold in toasted coconut flakes for an extra coconutty texture.
- Taro Twist: Add mashed taro root or taro powder for a unique flavor and purple hue.
- Pandan Ripple: Swirl homemade pandan syrup into the ice cream mixture for a vibrant green color and aromatic pandan flavor.
- Coffee Infusion: Incorporate brewed coffee or espresso for a refreshing coffee-flavored ice cream.
- Matcha Madness: Mix in matcha powder for a vibrant green color and earthy flavor.
- Caramelized Banana: Fold in caramelized banana slices for a sweet and indulgent treat.
Storage
- For optimal freezer storage lasting 1 to 2 months, transfer prepared ice cream to an airtight container, ensuring to cover the surface with wax paper or parchment to prevent ice crystals; then, seal tightly to avoid freezer burn.
Ingredients
- coconut meat
- all-purpose cream or heavy whipping cream (heavy cream)
- condensed milk
- fresh coconut cream
- pandan flavor extract
- vanilla extract, optional
Instructions
If using frozen coconut meat skip to step 2.
First, drain the coconut water form the coconut and set the coconut water aside. Slice coconut in half and scrape off coconut meat using a grater. 2 coconuts yield about 2 cups of coconut meat.
Add cream in a large mixing bowl:
Use a hand mixer with the whisk attachment to mix until the mixture becomes light and fluffy, or until stiff peaks form when using heavy whipping cream. Alternatively, you can use a stand mixer for a hands-free experience.
Fold in condensed milk:
Next, add the coconut cream:
Now it's time to add in the grated coconut and mix well:
Now, let's add the buko pandan flavoring and mix well again:
Transfer mixture into a medium size freezer-safe container, cover with parchment paper and plastic wrap and freeze overnight:
Tadaaaah! Here it is! Your very own Buko Pandan Ice Cream! It is best to serve it frozen.
With the fresh coconut strips, it's a delicious treat in each scoop of the Buko Pandan Ice Cream!
You can make this an ice cream staple in your family gatherings or even just for ordinary, hot summer days!
FAQs
More delicious recipes to enjoy:
Buko Pandan Ice Cream
Ingredients
- 2 cups coconut meat
- 1 cup heavy whipping cream *
- ½ cup condensed milk
- ¼ cup fresh coconut cream
- 1 tablespoon pandan flavor extract
- 2 teaspoon vanilla extract optional
Instructions
- If using frozen coconut meat, skip to step 2. Otherwise, start by draining the coconut water from the coconut and set it aside. Then, slice the coconut in half and scrape off the coconut meat using a grater. You'll need about 2 coconuts to get 2 cups of coconut meat.
- Use a hand mixer with the whisk attachment to mix until the mixture becomes light and fluffy, or until stiff peaks form when using heavy whipping cream. Alternatively, you can use a stand mixer for a hands-free experience. (If you're using heavy whipping cream, mix until stiff peaks form.)
- Fold in the condensed milk, coconut cream, grated coconut meat, and buko pandan flavoring into the bowl.
- Transfer the mixture into a freezer-safe container, cover it with parchment paper and cling wrap, and then freeze it overnight.
- Serve the frozen ice cream and enjoy!
Notes
Jakey L says
LOVE, LOVE, LOVE, this recipe!! I used heavy whipping cream and it turned out great! Thank you!
Liz L says
I cannot stress how delicious this is! A must try!