Buko Pandan is a favorite Filipino dessert which is a combination of shredded buko(young coconut) and pandan(screw pine) jelly mixed with table cream and condensed milk. In the Philippines where pandan can be found everywhere, this dessert is traditionally prepared by boiling pandan leaves until ll the juices are released. After removing the leaves, the liquid is then used to make the jelly. Buko Pandan can be made low-fat by using light table cream and fat-free condensed milk. And instead of powdered gelatin, you can use agar-agar bars. Though a bit tougher and less floppy than gelatin, agar-agar which is made from seaweed is a great and healthier substitute. It is fat-free, low in calories and high in calcium.