Buko Pandan Salad is made with gulaman cubes, tropical palm fruits, shredded young coconut, and sweetened cream. Rich, creamy, and loaded with pandan flavor, this Filipino classic dessert is sure to be a crowd favorite.
I learned to make this Filipino dessert during one of my annual 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 (the same one who taught me how to cook simple pancit lomi and the best ginisang bagoong) 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.
What is Buko Pandan
Buko Pandan is a Filipino cold dessert made with jelly cubes, young coconut, and sweetened cream infused with pandan (screwpine) flavor. Although the three above are standard ingredients, tapioca pearls, sago, kaong, and nata de coco are also commonly added.
This tropical salad is typically enjoyed as a midday snack or an after-dinner sweet treat, and it is often made for holiday parties and other special occasions.
Making the gulaman
Buko pandan salad is easy to make; the most challenging part of the recipe is waiting for the gulaman to set.
- Finely shred the gulaman bars and soak them until very soft to help them dissolve faster. Soak the agar-agar in coconut juice and infuse it 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 them when boiling the agar. Remove and discard when sufficient flavor and color have been extracted.
- I use agar-agar bars, also locally known as gulaman. Although they require pre-soaking and a longer cook time, they yield a firmer texture and do not require refrigeration to set. You can substitute gulaman powder to make it easier.
Assembling the Buko Pandan Salad
- Once all the ingredients are combined in a bowl, I like to perfume the mixture and deepen the green color with a few more drops of pandan extract. This is optional; you can skip it if you prefer.
- If the cream is too thick, adjust the consistency with coconut juice.
Helpful tip
Use young coconut that is meaty but still soft and tender. If you're in the Philippines, ask the vendor for "pang buko salad".
Serving suggestions
- Like buko salad, buko pandan is best enjoyed well-chilled. Refrigerate for a few hours or overnight before serving. You can also freeze it for an icy texture.
- Serve in a large bowl, so family and guests can help themselves, or in small chilled dessert cups or glasses.
- Garnish with crispy pinipig for extra crunch or cubed cheese for a sweet-salty flavor contrast.
Storage instructions
- Place in an airtight container and refrigerate for up to 3 days. Over time, a young coconut can become soggy, and the cream can separate.
- You can store it in the freezer for up to 3 months. Serve semi-frozen and do not fully thaw for best results.
Frequently Asked Questions
How to keep buko pandan salad from getting too watery?
Drain the canned fruits, nata de coco, kaong, and young coconut well in a colander before mixing.
Chill the all-purpose cream and condensed milk for a thicker consistency.
Is it suitable for people with lactose intolerance or allergies?
No, the dessert contains cream and condensed milk. For a dairy-free version, you can substitute coconut cream and sweeten with sugar.
Ingredients
- 2 bars (.70 ounce) green agar-agar hredded to tiny 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 ½-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
- If using fresh screwpine or pandan leaves, tie a few strips into a knot and add them when boiling the agar. Remove and discard when sufficient flavor and color have been extracted.
- Use young coconut that is meaty but still soft and tender. If you're in the Philippines, ask the vendor for "pang buko salad.
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.”
Harlen says
Good
Brittney says
How many ounces/cups is in a serving?
Tessie S. says
Using 2 bars of agar how much water to use to boil it?
Roz says
I like how the ingredients can be adjusted based on how many servings. It is very convenient. Thank you for this recipe.
Helen says
Can I use Knox gelatin to make it firmer? If yes, when should I add it?
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! 😊
HSaed says
No . We are our buko salad over 10 days .. the coconut water did not spoil
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.
Gladys says
Hi tnx. For d recipe, wat brand do u use for d table cream? Tnx
Lalaine Manalo says
It's Nestle cream 🙂