Buko Pandan Salad made with gulaman cubes, tropical palm fruits, shredded young coconut in sweetened cream. Rich, creamy, and loaded with pandan flavor, this Filipino classic dessert is sure to be a crowd favorite.
I first posted this recipe in May 2013 but I’m updating it today with new photos, tips, and video to give it better justice. Something so delicious and popular in our cuisine should be showcased as best as possible and I hope you find all the information helpful.
What is Buko Pandan
Buko Pandan is a Filipino cold dessert made of jelly cubes, young coconut, and sweetened cream infused with pandan or screwpine flavor. Although the above three are the standard ingredients, tapioca pearls or sago, kaong, and nata de coco are also commonly added.
This tropical salad is usually enjoyed as a midday snack or after-meal sweet treat and is often made for holiday parties and other special occasions.
I learned how to make this Filipino dessert on one of my yearly trips to the Philippines. There is a popular restaurant in Tarlac specializing in merienda and I was so smitten with their buko pandan salad that I would pass by the place every day of my three-week vacation to buy a large container to-go.
Imagine my delight when one of my aunts claimed she makes the best buko pandan salad and that for a little bit more than what I pay for the small tub at the restaurant, I could have a bucketful in the refrigerator good to enjoy for a few days. And she sure wasn’t lying. It was the best I’ve ever tasted!
Her secret? The agar-agar or gulaman is cooked in coconut juice instead of water.
Making the gulaman
Buko pandan salad is so easy to make; the hardest part of the recipe, really, is waiting for the gulaman to set!
- I use agar agar bars or locally known as gulaman. Although they require pre-soaking and longer cook time, they yield a firmer texture and need no refrigeration to set. You can substitute gelatin powder such as Knox or Alsa, if you like, and prepare according to package directions.
- Finely shred the gulaman bars and soak until very soft so they’ll dissolve faster.
- Soak the agar agar in coconut juice and infuse with a few drops of pandan extract to heighten flavor and aroma.
- If using fresh screwpine or pandan leaves, tie a few strips into a knot and add when boiling the agar. Remove and discard when enough flavor and color are extracted.
Helpful tips
- Use young coconut that is meaty but still soft and tender. If you’re in the Philippines, ask the vendor for “pang buko salad”.
- Once all the ingredients are combined in a bowl, I like to perfume the mixture and deepen the green color with additional drops of pandan extract. This is optional and you skip it depending on your taste.
- If you find the cream too thick, adjust the consistency with coconut juice.
Serving suggestions
For best results, enjoy buko pandan well-chilled. Refrigerate for a few hours or overnight before serving. You can also freeze it if you want an icy texture.
Storing leftovers
Place in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Thaw when ready to serve.
Ingredients
- 2 bars (.70 ounce) green agar-agar, shredded to very small pieces
- 3 cups coconut juice
- 1 cup sugar
- 4 drops pandan extract
- 2 cups shredded young coconut
- 1 bottle (12 ounces) Nata de coco, drained
- 1 bottle (12 ounces) Kaong, drained
- 1 can (14 ounces) table cream
- 1 can (14 ounces) sweetened condensed milk
Instructions
- In a pot, combine agar agar and coconut juice and soak for about 30 minutes.
- Bring to a boil over medium heat and cook, stirring regularly, until agar agar is melted.
- Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely dissolved.
- Add 2 drops of pandan extract and stir to combine.
- Remove from heat and carefully pour into a flat dish. Allow to cool until gulaman is set and hardened. Cut into 1/2-inch cubes.
- In a large bowl, combine gulaman, young shredded coconut, nata de coco, kaong, table cream, and condensed milk.
- Add about 2 to 3 drops pandan extract and stir to distribute flavor and color. Chill for about 1 to 2 hours. Serve cold.
Notes
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Roz says
I like how the ingredients can be adjusted based on how many servings. It is very convenient. Thank you for this recipe.
Ester says
I watch all recipes that you post and try to imitate them. Thanks I learned a lot from you. God bless.
Alvin says
HI! I just wanna ask, how many serving can this recipe produce?
Emily says
Can I use agar agar powder?
Lalaine Manalo says
Yes, you can 🙂
Audrina says
My neice is Vegan i found condensed coconut milk and coconut cream. We’ll see how it comes out
Mileth says
Thanks po sa recipe. Ask ko lng po kung anong magandang buko juice ang mas ok gamitin? 2 klase po kasi ung nabibili buko dito sa amin. Ung buko na malauhog o sobrang lambot na laman ng buko at ska po ung buko na mas matigas laman na pang buko salad. Ung sa malauhog na buko juice o ung pang salad na buko juice? Salamat po.
Lalaine Manalo says
Yung pang buko salad ang maganda 🙂
Mona Jimeno says
Hi, Can I use coconut strips in the jar?
Lalaine Manalo says
The coconut strips in the jar are sweetened. I wouldn’t recommend them as they have a different texture and are packed in syrup. I suppose if you don’t have access to young coconut/buko, the macapuno will do.
Jane says
Ms Lalaine I tried this recipe today, it tasted good but I think yung gulaman ko po parang matigas ng konti than regular. What went wrong po kaya? Thanks!
Lalaine Manalo says
Every brand kasi iba iba ang water requirements. Next time just check the package directions para dun sa specific brand na gagamitin.
Bella says
Hi. I love Buko Pandan and also love the kind Max’s Restaurant serves hehe. Your instructions are clear and easy to follow but I have one concern. Won’t the mixture spoil fast if you use coconut juice? I know you’ll technically cook them but just worried it’ll affect the taste in 2-3 days’ time. Thanks! 😊
Illonah Jean Garcia says
Hi Lalaine, thank you for all your recipes. It helped me a lot. Just want to confirm if I will use gulaman powder instead of bars, how many packs do I need to use?
Lalaine Manalo says
I’m not familiar with gulaman powder brands. It will be best to check the package directions of how many servings per pack makes.