- 4 cups all-purpose cream
- 2 cups condensed milk
- 1 cup milk
- 2 tsp. buko pandan extract
- 2 cups buko, chopped
- 2 cups green gulaman, cut into squares
When Nathaniel’s opened its first branch in Metro Manila, it wasn’t long until it climbed to the top of the city’s (unofficial) list of best buko pandan‘s. The dessert is beloved for its subtle sweetness (we dare say, a rarity in many buko pandan iterations); and the fact that it’s best enjoyed frozen.
This hack doesn’t quite get the consistency of the original when it comes to its texture. But we still suggest you eat it right out of (actually, you might want to wait a few minutes) the freezer. Anyway, the recipe follows Nathaniel’s signature not-so-sweet buko pandan formula—and that’s really what we’re here for.