Buko Pandan Salad

4.04 from 76 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, delicious, and makes a great snack or dessert. Perfect for holidays, special occasions, or just any time you need a sweet treat!

Prep Time20 mins

Cook Time15 mins

Cooling2 hrs

Total Time3 hrs

Course: Dessert

Cuisine: Filipino

Servings: Servings

Calories: 234kcal

Author: Lalaine Manalo

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

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 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.

Video

Notes

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.

Nutrition