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Coconut Buko Pandan Salad

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

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


Add the drops of Coconut Pandan flavouring until well mixed.


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


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.)


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


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


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


Refrigerate overnight to achieve a thicker texture.


Serve well chilled into individual dessert glasses/cups.

Nutrition Facts

Servings 4