Buko Pandan Salad

4.07 from 79 votes

Buko Pandan is easy to make and a crowd-pleaser! This Filipino-style salad with gulaman, young coconut, and tropical palm fruits is creamy and delicious, and makes a great snack or dessert. Perfect for holidays, special occasions, or just any time you need a sweet treat!

Prep Time20

Cook Time15

Cooling2

Total Time3

Course: Dessert

Cuisine: Filipino

Servings: Servings

Calories: 234kcal

Author: Lalaine Manalo

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

US Customary - Metric

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.

Video

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.

Nutrition