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.
Two new recipes back to back in two days! Woot hoot, I am rocking it!
This buko pandan salad is, technically, not a new recipe on the blog as I first posted it in May 2013 but since I am updating it with new photos, cooking tips, and a video, we’ll count it as one of the five brand new recipes I promised you this week. 🙂
What is Buko Pandan?
Buko Pandan is a type of 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 commonly added as well.
This tropical salad is usually enjoyed as a snack or dessert and 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 that specializes in merienda and I was so enamored by their buko pandan salad that I would pass by the restaurant 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.
How Do You Make Buko Pandan?
Buko pandan salad is so easy to make, the hardest part of the recipe, really, is waiting for the gelatin to set!
- I use agar agar bars or locally known as gulaman. Although they require pre-soaking and a longer cook time, they yield a firmer texture and need no refrigeration to set. Make sure to finely shred the gulaman bars and soak until very soft so they’ll dissolve faster.
- You can substitute gelatin powder such as Knox or Alsa, if you like, and prepare according to package directions.
- Soak the agar agar in coconut juice and infuse the mixture 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.
- 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.
Watch the Video and See How Easy Buko Pandan Salad is to Make
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.
- 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
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In a pot, combine agar agar and coconut juice and soak for about 30 minutes.
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Bring to a boil over medium heat and cook, stirring regularly, until agar agar is melted.
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Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely dissolved.
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Add 2 drops of pandan extract and stir to combine.
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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.
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In a large bowl, combine gulaman, young shredded coconut, nata de coco, kaong, table cream, and condensed milk.
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Add about 2 to 3 drops pandan extract and stir to distribute flavor and color. Chill for about 1 to 2 hours. Serve cold.
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Hi…If frozen buko gamit…do you suggest washing it first before mixing with the ingredients? Thank you and love your recipes
Hi Cocoy,
I don’t wash the buko, I just completely thaw it, drain, and reserve the juice for making the gelatin 🙂
coconut juice as in buko juice? thanks!
Yes, buko juice 🙂
Hi thank you for the recipe. I have a few questions Sana, what kind of Buko juice do I need for the gulaman, and also normally how long does the salad last? Can it last 1 week on the refrigerator
Hi Helen,
Just regular coconut juice. One week might be too long as it has a cream and coconut which spoil fast. I’d say 3 to 4 days for best quality and food safety 🙂
why coconut juice? Can I just use water to cook the agar agar. What kind of coconut juice?
Thanks
Hello Mabel
Coconut juice gives the agar agar more flavor than just being sweet 🙂
Hello po! Happy New year! Thanks for the recipe! 🙂 just wondering why your measurements for the agar agar stick is different than the packaging? The pkg says 1 stick 2 3/4 water (or coconut juice). Will it turn out different?
Hello Cheryl,
It depends on the brand and the amount/size of agar agar bar. The one I used was .70 ounce. Also, I find 3 cups amount to yield the texture I like. Feel free to adjust the measurements based on the packaging of the brand you’re using.
still adding sugar for the gulaman? Wouldn’t it be too sweet since it has already 1 can of condensed milk?
Hello Mags
No, the added sugar won’t really make it very sweet even with the condensed milk. The sweetness will balance out once you add all the ingredients. Trust me, please 🙂
Hello po. Thank you sa recipe. Tanong lang po kailangan bang idrain yung juice ng nata de coco at kaong na nasa jar bago ihalo sa rest ng ingredients? Thank you
Hello Let
Yes, i-drain para hindi masyadong matamis at ma-liquid ang mixture. Enjoy 🙂
Ilang oz po water for gulaman?
can i use the fresh leaves of pandan….
You are absolutely right… delicious and addictive! Our families favourite Filipino desert… For us non Filipinos can you explain some of the ingredients in English please, like gulaman and kaong?
Hello Mayura
I have an ingredient list you can find on my navigation bar http://www.kawalingpinoy.com/ingredients/. I will try to expand it more these coming days to assist non-Filipino readers. Thank you for a wonderful suggestion 🙂
My mother makes this recipe even special with cheese cut into small cubes 🙂
Hi Eina
Cheese cubes? What a great idea! My mom adds cheese cubes to fruit salad also and it’s delicious. I am excited to try this buko pandan with cheese. Thanks for the tip 🙂
I’m trying your recipe right now,gonna update you as soon as my mom took her first bite, she loves buko land an………bet your tips will make it more heavenly….thanks!!!
Hope you liked it 🙂
another recipe for my son’s birthday! wow!
Hello Lovely
I hope you give this a try for your son’s party, sooo good I am sure your guests will live this buko pandan salad 🙂
Wow, I never thought i’d use kaong in buko pandan, though my recipe calls for sweet corn and sago instead. I’ll try to add some nata de coco next time and infuse some flavor in the gulaman.
Hi Chef Jay
Sago and sweet corn in bukp pandan? Interesting! I have to try your version, sounds delicious! 🙂
Can u pls. Give me.the brand name of this agar agar or gulaman? I’ve been using alsa gulaman. Tnx
Hi Eden
I use any brand I find on sale. The agar agar comes in bars and this is how they look like http://www.amazon.com/Eden-Foods-Agar-Bars-0-5/dp/B00028QCCK/ref=sr_1_1?ie=UTF8&qid=1407011262&sr=8-1&keywords=agar+agar+bar
HI Lalaine,
What is the measurement for gelatin powder like Alsa gulaman?
One package (about 3 ounces) will need about 1 1/2 cups water/coconut juice, this will yield a pretty firm jello. Just add another 1/4 cup if you want your cubes a little softer.
Got to try this , now using coconut juice..tnx for sharing..buko pandan is my fave.
Mine, too 🙂
good for ilang persons po?????
reply pls….. bukas po kasi ang birthday ko…..
Hello Ron
Good for 10 to 12 servings.
Happy birthday! Enjoy 🙂
What Is table cream? same as Nestle cream?
Yes, it is the same as Nestle cream.
wow.. ang sarap… wanna make one for my birthday!!
sarap nyan
Masarap talaga 🙂
wewew