Black Sambo Recipe

December 2, 2011
(Last Updated On: November 1, 2018)

How to prepare Black Sambo

Have you tried eating Black Sambo?

Black Sambo is one of the best Christmas Dessert, my family love it so much… We always prepare this on Christmas and you can even make this as a gift to your family friends.  Black Sambo Recipes are very affordable and easy to prepare.

Black Sambo is a two layered gelatin (you can also prepare a 4 layer) made of creamy milk and Chocolate. You can use circular shape molds or rectangular, we used a rectangular shape mold for this preparation.

Pinoy Recipe will show you the preparation of this irresistible Black Sambo dessert…. See the recipe below.

black sambo recipe

Here’s the Video of this recipe:

Black Sambo Dessert Preparation and Cooking Instructions:

black sambo recipe

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Black Sambo Recipe

Course: Dessert
Cuisine: Filipino
Author: Eduardo Joven


Choco Layer:

  • 1 can evaporated milk big
  • 1 cup white sugar
  • 2 packs of Knox unflavored Gelatin let it bloom in 1/2 cup cold water
  • 1/2 cup Pure Dutch Cocoa or Hersheys unsweetened powder dissolved in 1/3 cup hot water

Cream Layer:

  • 1 cup water
  • 2 packs of Knox unflavored Gelatin
  • 1 can of condensed milk big
  • 1 can of Nestle Cream big


First Layer:

  • In a bowl melt 2 packs of Knox in 1/2 cup cold water.
  • In a separate bowl dilute cocoa powder in 1/3 cup hot water and stir.
  • In a saucepan heat evaporated milk, on a low fire and add white sugar and stir until sugar dissolves.
  • Add the melted cocoa and continue to stir until well blended, and lastly add in the knox mixture and stir continuously until dissolves and fire off.
  • Let it cool by stirring patiently before placing in the container.
  • Freeze for 20 minutes and refrigerate for 2 hours.

Second Layer:

  • In a saucepan heat a cup of water over a low fire and pour 1 pack of knox at a time and stir vigorously to dissolve the gelatin completely.
  • Add 1 can of condensed milk and stir until well blended.
  • And lastly pour in a can of nestle cream and keep stirring to dilute the cream, fire off.
  • Keep on stirring until it cools down completely before adding to your choco layer.
  • Refrigerate for another 3 to 4 hours for a best results.


To serve Black Sambo, drizzle Hershey’s Chocolate Syrup on top of each slice.

This is the ready to serve Black Sambo

black sambo dessert recipe

Published on: Dec 2, 2011

Updated on: July 14, 2016

Check out these Filipino Desserts:

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  • Reply


    November 10, 2018 at 10:49 pm

    Ilang days po ang shelf life ng black sambo pg naka’ref? Thank you

  • Reply


    September 13, 2018 at 6:32 pm

    Pwede ibang gelatin brand?

    • Reply
      Ed Joven
      September 19, 2018 at 9:25 am

      pwede po, pero not advisable kasi yung ibang brand masyadong malambot yung consistency nya.

  • Reply


    September 4, 2017 at 3:07 am

    Under Instructions, instead of labeling “First Layer” and “Second Layer” I think you should stick to “Chocolate Layer” and “Cream Layer”. Also I recommend you put it in order similar to how the recipe was done in YouTube. The order you have works with the cocao portion first followed by the condensed milk component. I’m sure both will set. Applying the change will reflect consistency.

  • Reply

    Lisa Ogle

    December 2, 2016 at 11:43 am

    I have never heard of Black Sambo, but it looks delicious and easy to prepare, I will have to give it a try!

  • Reply

    Giovanni Bagayas

    March 27, 2016 at 7:01 am

    This is one of my favorite recipe.

  • Reply

    jeri abayon

    December 23, 2014 at 11:39 pm

    Great … thanks for sharing…

  • Reply


    August 28, 2014 at 9:20 pm

    I made this, but I made some alterations lang, instead of using 2 packs of gelatin, I used lang 1 1/4 pack to make it soft and creamy and make sure lang na continuous ung pagstir ng mixture while niluluto (un ung secret pra mgng smooth and creamy ung sambo) then don’t forget na istrain ung mixture before ilagay sa container, mga tatlong beses ko inistrain ung mixture pra smooth sya then make sure tlga na nagform na unga 1st layer before ilagay ang 2nd layer pra hindi mgmix und dalawang layer.

  • Reply

    Mae Abigail Songco

    July 29, 2014 at 2:33 am

    that looks yummy! with drizzled chocolate on top, hmm.. i’ll try to make those! 😉

  • Reply


    July 22, 2014 at 4:15 am

    hello! I tried doing this black sambo…pero yung black mixture ay hindi po tumitigas…i duno what went wrong po..pls help! Tnx!

  • Reply

    merian legaspi

    June 11, 2014 at 12:40 am

    Hi, what do you mean by 2 packs? You mean 2 sachet? Thanks for sharing your recipe. I’m going to try this recipe really soon. :))

  • Reply


    May 5, 2014 at 6:45 am

    Hi! If I were to use Alsa Gulaman, am I to use the same quantity as to the quantity (grams) of Knox?

  • Reply


    April 23, 2014 at 9:17 pm

    I tried it and its perfect!!! I’ll be making ds one again ds monday.. My family really loves it.. Tnx

  • Reply


    December 23, 2013 at 2:53 pm

    hi.. i tried this today.. masarap sya kaya lang marble sambo kinalabasan.. humalo ung second layer sa first layer.. try ko ulit, sana makuha ko na next time.. tnx!

  • Reply


    December 7, 2013 at 7:51 pm


    i have a chocolate tablea balls as a gift or present, can tablea balls be a replacement for unsweetened cocoa powder? If so, for this recipe, how many tablea balls do I need? Approximately, I have 10 choco tablea balls.

    Thank you

  • Reply


    October 18, 2013 at 9:52 pm

    ask lg po pwede po ang ricoa breakfast cocoa isub sa ricoa unsweetened? wala po kasi akong mahanap na unsweetened na ricoa or hersheys.. try ko po sana syang gawin sa bday ng anak ko next week… thanks

  • Reply


    October 10, 2013 at 8:22 pm

    amhf.,, I also make ds po!! during our feista many like it…!!!

  • Reply


    July 1, 2013 at 7:19 pm

    I will try this… I love black sambo

  • Reply


    May 14, 2013 at 10:53 am

    Hello po, M
    Do you have any suggestions how I can resolve my problem regarding my black sambo? I tried po making black sambo using 1 pack unflavored Mr. Gulaman white for the first layer and 1 pack din po of Unflavored Mr. Gulaman white for the second layer, kaso po after it was all done, hindi po nagcombine yung first tsaka second layer na ginawa q. anuh po kaya ung problema? Hope you can help me with my problem, I plan to cook this po kasi on our fiesta. Thank you and Godbless! 🙂

    • Reply
      Ed Joven
      May 14, 2013 at 2:12 pm

      Instead of using Mr. Gulaman, change it to Knox unflavored Gelatin. we also tried Alsa gulaman but the result is not good.

  • Reply


    January 6, 2013 at 8:57 am

    Tried Alsa Gulaman as a substitute to Knox. I’ve been to many groceries but couldn’t find Knox. The good news is, it worked! The proportion I used was 1 and 1/2 packs of Alsa Gulaman per 1/2 cup of water. The instruction says 1 and 1/4 cups of water for every pack, but you can decrease the water to obtain firmer results. That’s the only thing of changed in this recipe. Thanks a lot for this recipe! I made this desert to make our 12th Day of Christmas, the last day of this joyful season, special. Everyone loved it! Merry Christmas and a bright 2013!

  • Reply

    good tatay

    August 21, 2012 at 9:24 am

    Hi po, sa sat ang bday ng anak ko at eto po gagawin naming dessert. kaso po hndi ako makahanap ng knox. ang binili ko yung lady’s choice alsa gulaman 90g. ask ko po ang equivalent nito to the knox pack na nakalagay sa taas. thanks. more power! p.s. yung recipe nyo na pork humba at creamy chicken curry kasama din sa menu. ^_^

    • Reply
      Ed Joven
      August 22, 2012 at 12:23 am

      Hi Good Tatay,

      We tried Alsa with this recipe but the result is not good, its too soft. You can experiment with the amount of Also gelatin to get the desired firmness but we really suggest Knox or if its not available you can try the FERNA brand.

  • Reply


    August 19, 2012 at 10:38 am

    Hi, kelangan po ba talagang Knox gelatine ang gmitin, can i use other brand of gelatine? 🙂

    • Reply
      Ed Joven
      August 22, 2012 at 12:13 am

      Hi Rooky,

      we tried Alsa Gulaman but we want it to be stiff and Knox was able to give the stiffness that we wanted. You can try Alsa Gulaman.

  • Reply


    August 14, 2012 at 7:19 am

    hi, i thought it’d be better to lower the quantity of the gelatin powder. with those amount as above, the result was stiff. the consistency of the black sambo should be smooth and creamy to the mouth. just saying.

    • Reply
      Ed Joven
      August 22, 2012 at 12:12 am

      Hi Minhathi,

      we wanted it to be stiff but you can reduce a little the amount of gelatin if you want it to be softer.

  • Reply


    July 20, 2012 at 3:04 pm

    wow .. i’ll definitely try this .. Ü

  • Reply


    March 22, 2012 at 12:24 am

    helo, ano po ba pwedeng gamitin na iba substitute sa knox gelatin? wala po akong mahanap na knox eh… pwede na ba ung mr. gulaman?

    • Reply
      March 23, 2012 at 11:58 pm

      We recommend the FERNA brand if you can’t find Knox. These two brands are very firm compared to other gulaman/gelatin brands that we tried.

  • Reply


    March 3, 2012 at 11:27 pm

    ano po ang exact measurement or quantity ng 1pack knox gelatin? wala po kasi ditong ganyang brand.

  • Reply


    February 29, 2012 at 7:32 pm

    I love black sambo. I definitely will try your recipe. I already saved a copy of the recipe.thanks

  • Reply


    December 27, 2011 at 10:58 pm

    good idea u make good job keep the good work 5 stars for u salute

  • Reply


    December 21, 2011 at 4:38 am

    @malu &evelyn, before you pour the next layer, you have to wait until the first layer if formed….or else it will mixed with the first layer….no need to freeze, just cool inside the ref…

  • Reply


    December 11, 2011 at 2:20 am

    i have also the same question as Malu re the 2nd layer. When do we pour the 2nd layer over the 1st layer? Do we pour over the first layer while hot? I am planning to do this tonite.

  • Reply


    December 8, 2011 at 2:48 am

    Hi! Mukhang masarap ung black sambo mo and I want to try it this coming saturday for my sisters bday. Medyo na confuse lang ako sa procedure. Do I have to refrigerate the 2nd layer before pouring it on top of the 1st layer? Di ba magform na xa because of the gelatin? Or I just have to put the freeze 2nd layer on topr of the 1st layer then freeze ulit? 🙂

  • Reply


    December 6, 2011 at 4:34 pm

    wow, first time ko marinig tong black sambo ah. Looks delicious!! I’ll try this this Christmas. At first, I thought cake siya or parang chocolate but gelatin pala.

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