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.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
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 Time: 20 minutes
Cook Time: 15 minutes
Cooling: 2 hours
Total Time: 3 hours
Course: Dessert
Servings
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
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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 ½-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.
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
Calories: 234kcal, Carbohydrates: 40g, Protein: 3g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 11mg, Sodium: 109mg, Potassium: 338mg, Fiber: 1g, Sugar: 37g, Vitamin A: 90IU, Vitamin C: 2.7mg, Calcium: 120mg, Iron: 0.9mg
“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.”