Buko Pandan Salad Recipe Pinoy Food Guide

Easy Buko Pandan Salad Recipe

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.

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.

You may also want to check out our Buko Salad recipe.


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.

For a quick reference about this recipe, see the recipe table below:

Buko Pandan Salad Recipe Pinoy Food Guide
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Easy Buko Pandan Salad Recipe

A rich and creamy blend of young coconut meat and pandan jelly, a perfect sweet ending to Filipino occasions
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Dessert
Cuisine: Filipino
Keyword: Buko
Servings: 12
Calories: 114kcal


  • cup young coconut (buko), shredded
  • 3 cups coconut (buko) juice
  • 3 tbsp green agar-agar (gulaman)
  • ¾ cup sugar
  • ½ tsp pandan extract
  • cup nata de coco, drained
  • cup kaong, drained
  • 1 can all-purpose cream
  • 1 can sweetened condensed milk


  • 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!


Don't forget to check out more information like cooking tips, suggestions, and notes on the sections above in case you jumped to this recipe.


Nutrition Facts
Easy Buko Pandan Salad Recipe
Amount Per Serving
Calories 114 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 4g25%
Sodium 66mg3%
Potassium 197mg6%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 10g11%
Calcium 18mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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