Buko Pandan Salad— a rich and creamy blend of young coconut meat and pandan jelly, a perfect sweet ending to Filipino occasions.
If you’re reading this, it probably means that the holiday season is coming and you’re looking for something to prepare when your family and friends come over for a nice dinner and a nice time.
Well, this buko pandan recipe is the perfect one you can make as desserts for these gatherings or giveaways for your loved ones.
Continue to read this recipe article below and learn how to make this super yummy and healthy dessert! Along with the article are some tips and some trivia which can help you in making the buko pandan.
What is Buko Pandan Salad?
Buko pandan is a dessert which is very popular in Filipino celebrations, special occasions and holidays, especially during the Christmas season.
Also called the buko pandan salad, this is a dessert consisting of pandan flavored gelatin or gulaman and is combined with shredded young coconut, nata de coco, and kaong mixed with cream and sweetened milk.
Traditionally, the gelatin or gulaman is cooked along with pandan leaves to produce the pandan flavor for the jelly. But nowadays, you can use pandan which you can buy in supermarkets or in groceries and combine it with agar-agar or gelatin.
Ingredients You’ll Need
Buko
Buko or young coconut meat is an abundant fruit in the Philippines and other Southeast Asian countries. You can buy the buko (young coconut) itself and shred your own buko meat or buy the already shredded ones in the market. You will also use the buko juice or coconut water here, don’t discard.
Gulaman/ Agar-agar
There are two types of ingredients you can use when it comes to making the jelly. One is using a gelatin powder, but since we want to have a firm texture when it comes to making a buko pandan, the better choice for this recipe is to use the gulaman or what is called the agar-agar.
The jelly made out of gelatin will result in a more creamy texture while the jelly made out of gulaman will result in a more firm texture.
The good thing about using agar-agar is that it can be set even at room temperature, and it can be ready faster than the gelatin. So it is advisable to use this especially if you’re a little short in time and need the jelly to set faster.
Just remember to dissolve the agar-agar first in water, or whatever liquid ingredient you need to use, before bringing it to a boil so it can properly set.
Pandan
To simplify this recipe, we will be using pandan extract. However, if you have access to pandan leaves and want to use them, simply boil the leaves together with the coconut water to extract the flavors.
Optional
If you want to make your salad extra special, you may add more ingredients like nata de coco, kaong, and tapioca pearls (sago).
Aside from these, you will be using other regular pantry ingredients like sugar, cream, and condensed milk. If you are filling up your pantry, here’s a handy shopping guide:
Equipment You’ll Need
- Saucepan- You will be needing a saucepan or a similar sized pan to cook the gulaman or jelly in this dessert.
- Refrigerator- You will also need refrigerator space to cool the gulaman and the salad before serving.
In need of kitchen tools and equipment? Read this before you buy:
How to Make Buko Pandan
The buko pandan is super easy to prepare. To start with this, there are two main steps that you need to think about when making the buko pandan.
First thing you need to do is to create the coconut jelly, and this is done by mixing the coconut juice and the agar-agar, along with sugar.
The next thing is to combine all the other ingredients, for sweetener, like the condensed milk, cream, nata de coco, and kaong. And that is pretty much it, all that’s left to do is to chill it in the refrigerator and it is good to go.
A general tip when it comes to making the jelly cubes and you plan to use gelatin instead of agar-agar, you need to keep in mind that it will take at least a couple of hours for it to be fully done because you are going to have to let the mixture chill and solidify into a jelly first before you can slice it into cubes so make sure that you have enough time to prepare.
Buko Pandan Salad Tips
- You can add drops of green food color to deepen the vibrance of your dessert.
- If the mixture is too thick, you may add more coconut water to adjust.
How to Serve Buko Pandan Salad
Buko pandan salad is best served chilled as dessert, especially on large occasions or events.
How to Store Buko Pandan Salad
To store this, simply place in a food container with lid and refrigerate for up to 3 days or freeze for up to 3 months. Thaw when ready to serve.
Other Filipino Dessert Recipes
For a quick reference about this recipe, see the recipe table below:
Easy Buko Pandan Salad Recipe
Equipment
- Saucepan
Ingredients
- 1½ cup young coconut (buko), shredded
- 3 cups coconut (buko) juice
- 3 tbsp green agar-agar (gulaman)
- ¾ cup sugar
- ½ tsp pandan extract
- 1½ cup nata de coco, drained
- 1½ cup kaong, drained
- 1 can all-purpose cream
- 1 can sweetened condensed milk
Instructions
- In a bowl, add-in the coconut juice, and green agar-agar. Mix until well-incorporated.
- In a preheated saucepan, pour-in the coconut mixture, then add-in the sugar, and pandan extract. Bring to a boil while stirring continuously until agar-agar is dissolved.
- Transfer the mixture into a rectangular mold. Chill in the refrigerator for 4 hours or overnight.
- Slice the jelly into 1-inch cubes then transfer to a bowl.
- In the same bowl, pour-in the sweetened condensed milk, and all-purpose cream, then add-in the young coconut, nata de coco, and kaong.
- Mix until well-incorporated. Place in the refrigerator to chill.
- Transfer to a serving bowl or serving glasses. Serve and enjoy!
Notes
Nutrition
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