Coconut Buko Pandan Salad

Coconut Buko Pandan Salad

Coconut Buko Pandan Salad, more commonly known as “Buko” Pandan, is a traditional and much-loved Filipino dessert (as is the Halo-Halo Iced Sundae!) usually prepared with agar-agar/gelatin, shredded coconut, sago/tapioca pearls, evaporated milk/water, and condensed milk.

In summer or on a warm day, this is one of the best desserts for refreshing your spirit. On top of that, what you’ll love more about this dessert is that it is so fragrant you’re going to want to eat it right away. But be patient because it tastes best chilled. Enjoy!

Coconut Buko Pandan Salad

RatingDifficultyBeginner

Prep Time10 minsCook Time10 minsTotal Time20 mins

 2 cups young coconut, shredded/stripped
 5 oz Condensed milk
 8 oz All-purpose cream
 3 oz Powdered green gelatin
 1 ¼ cups Water
 6 Drops Coconut Pandan flavouring
 ½ cup Sago/tapioca pearls, cooked
 1 tsp Green food color

1

With a spoon, dilute powdered gelatin in water. (Kindly follow the instructions in the packaging.)

2

Add the drops of Coconut Pandan flavouring until well mixed.

3

Pour into a saucepan and wait to boil over low medium heat while continuously stirring.

4

Remove from heat and pour the mixture into a flat container or a baking tin/mould and let it cool until it solidifies. (For faster results, cool it in the fridge but make sure the mixture is at room temperature before refrigerating.)

5

In a separate bowl, put together the condensed milk, cream, pearls, and coconut strips and then mix well.

6

Once the gelatin is cooled, slice it into smaller cubes and spoon them out to combine with the other mixture.

7

Add in 1 tsp. of green food colour and mix well.

8

Refrigerate overnight to achieve a thicker texture.

9

Serve well chilled into individual dessert glasses/cups.

Notes and Tips:

  • Always remember to completely drain the coconut water/juice from the flesh, as the juice/water tends to spoil quickly.
  • Make sure to taste the sago/tapioca pearls to ensure they are completely cooked. It usually takes about 10-15 minutes to cook them well and then cool.

Substitutes and Supplements:

  • Instead of powdered gelatin, you can use agar-agar.
  • If you only have clear gelatin, incorporate a few drops of green food colour.
  • If you cannot find Coconut Pandan flavouring, you can use about 10g of Pandan flavour powder.
  • To make it creamier, use evaporated milk instead of water.
  • Coco jelly, lychees, corn kernels and coconut/vanilla ice cream are good supplements to make this dessert more special.

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Ingredients

 2 cups young coconut, shredded/stripped
 5 oz Condensed milk
 8 oz All-purpose cream
 3 oz Powdered green gelatin
 1 ¼ cups Water
 6 Drops Coconut Pandan flavouring
 ½ cup Sago/tapioca pearls, cooked
 1 tsp Green food color

Directions

1

With a spoon, dilute powdered gelatin in water. (Kindly follow the instructions in the packaging.)

2

Add the drops of Coconut Pandan flavouring until well mixed.

3

Pour into a saucepan and wait to boil over low medium heat while continuously stirring.

4

Remove from heat and pour the mixture into a flat container or a baking tin/mould and let it cool until it solidifies. (For faster results, cool it in the fridge but make sure the mixture is at room temperature before refrigerating.)

5

In a separate bowl, put together the condensed milk, cream, pearls, and coconut strips and then mix well.

6

Once the gelatin is cooled, slice it into smaller cubes and spoon them out to combine with the other mixture.

7

Add in 1 tsp. of green food colour and mix well.

8

Refrigerate overnight to achieve a thicker texture.

9

Serve well chilled into individual dessert glasses/cups.

Coconut Buko Pandan Salad
Coconut Buko Pandan Salad
  • Save
Coconut Buko Pandan Salad
  • Save

Coconut Buko Pandan Salad, more commonly known as “Buko” Pandan, is a traditional and much-loved Filipino dessert (as is the Halo-Halo Iced Sundae!) usually

Type: Drink

Cuisine: Filipino

Keywords: Coconut Buko Pandan Salad

Recipe Yield: 4

Preparation Time: 10

Cooking Time: 10

Total Time: 20

Recipe Ingredients:

Editor's Rating:
10

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