Pandan leaves are used widely in Southeast Asian cooking as flavoring. They have a nutty, botanical fragrance which enhances the taste of rice dishes and cakes and can also add fresh flavor to drinks. 


This plant has many uses. When taken as tea, it functions as a laxative for children and eases chest pains. The anthers of the male flowers are used for earaches, headaches and stomach spasms.



1 gallon water
5 tea bags (green tea or any herbal tea)

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3 young Coconuts
Pandan flavored gelatin (if not available, cook gelatin with pandan leaves and set)
1 small bunch of Pandan leaves
1 cup fresh milk
homemade syrup 
Tapioca (optional)


On a large pitcher, pour the coconut juice. Grate or shred coconut meat and add to the juice. Cook the gelatin and slice into small bite size pieces. Prepare syrup by using a ratio of 2 parts sugar to one part water. Bring water to a boil then add sugar and Pandan leaves to add flavor. When syrup has cooled, add cooked gelatin, syrup and fresh milk and cooked tapioca to the juice mix. Chill then serve with ice cubes. Top with toasted Pinipig or rice crispies if desired.



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