Easy Buko Pandan Salad Recipe
A rich and creamy blend of young coconut meat and pandan jelly, a perfect sweet ending to Filipino occasions
Servings: 12
Calories: 114kcal
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
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
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.
Love this recipe?Pin it for later! Find us on Pinterest with @pinoyfoodguide and use hashtag #pinoyfoodguide! Please leave us a rating ⭐️⭐️⭐️⭐️⭐️ also, thank you!