Buko Pandan Salad is made with gulaman cubes, tropical palm fruits, and shredded young coconut in sweetened cream. Rich, creamy, and loaded with pandan flavor, this Filipino classic dessert is sure to be a crowd favorite.
I first posted this recipe in May 2013, but I'm updating it today with new photos, tips, and video to give it better justice. Something so delicious and popular in our cuisine should be showcased as best as possible, and I hope you find all the information helpful.
What is Buko Pandan
Buko Pandan is a Filipino cold dessert made of jelly cubes, young coconut, and sweetened cream infused with pandan or screwpine flavor. Although the above three are the standard ingredients, tapioca pearls or sago, kaong, and nata de coco are also commonly added.
This tropical salad is usually enjoyed as a midday snack or after-meal sweet treat and is often made for holiday parties and other special occasions.
I learned how to make this Filipino dessert on one of my yearly 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 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.
Making the gulaman
Buko pandan salad is so easy to make; the hardest part of the recipe, really, is waiting for the gulaman to set!
- I use agar-agar bars or locally known as gulaman. Although they require pre-soaking and longer cook time, they yield a firmer texture and need no refrigeration to set. You can substitute gelatin powder like Knox or Alsa and prepare according to package directions.
- Finely shred the gulaman bars and soak them until very soft so they'll 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 when boiling the agar. Remove and discard when enough flavor and color are extracted.
Helpful tips
- Use young coconut that is meaty but still soft and tender. If you're in the Philippines, ask the vendor for "pang buko salad".
- Once all the ingredients are combined in a bowl, I like to perfume the mixture and deepen the green color with additional drops of pandan extract. This is optional and you skip it depending on your taste.
- If you find the cream too thick, adjust the consistency with coconut juice.
Serving suggestions
For best results, enjoy buko pandan well-chilled. Refrigerate for a few hours or overnight before serving. You can also freeze it if you want an icy texture.
Storing leftovers
Place in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Thaw when ready to serve.
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
Instructions
- In a pot, combine agar-agar and coconut juice and soak for about 30 minutes.ย
- 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.ย
- 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 ยฝ-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.
Notes
Video
Nutrition Information
โThis 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.โ
Let says
Hello po. Thank you sa recipe. Tanong lang po kailangan bang idrain yung juice ng nata de coco at kaong na nasa jar bago ihalo sa rest ng ingredients? Thank you
Lalaine says
Hello Let
Yes, i-drain para hindi masyadong matamis at ma-liquid ang mixture. Enjoy ๐
Paz Cuaresma says
Ilang oz po water for gulaman?
aliyajenn says
can i use the fresh leaves of pandan....
Mayura says
You are absolutely right... delicious and addictive! Our families favourite Filipino desert... For us non Filipinos can you explain some of the ingredients in English please, like gulaman and kaong?
Lalaine says
Hello Mayura
I have an ingredient list you can find on my navigation bar http://www.kawalingpinoy.com/ingredients/. I will try to expand it more these coming days to assist non-Filipino readers. Thank you for a wonderful suggestion ๐
Eina says
My mother makes this recipe even special with cheese cut into small cubes ๐
Lalaine says
Hi Eina
Cheese cubes? What a great idea! My mom adds cheese cubes to fruit salad also and it's delicious. I am excited to try this buko pandan with cheese. Thanks for the tip ๐
aisha says
I'm trying your recipe right now,gonna update you as soon as my mom took her first bite, she loves buko land an.........bet your tips will make it more heavenly....thanks!!!
Lalaine says
Hope you liked it ๐
Lovely says
another recipe for my son's birthday! wow!
Lalaine says
Hello Lovely
I hope you give this a try for your son's party, sooo good I am sure your guests will live this buko pandan salad ๐
Chef Jay says
Wow, I never thought i'd use kaong in buko pandan, though my recipe calls for sweet corn and sago instead. I'll try to add some nata de coco next time and infuse some flavor in the gulaman.
Lalaine says
Hi Chef Jay
Sago and sweet corn in bukp pandan? Interesting! I have to try your version, sounds delicious! ๐
eden says
Can u pls. Give me.the brand name of this agar agar or gulaman? I've been using alsa gulaman. Tnx
Lalaine says
Hi Eden
I use any brand I find on sale. I usually buy the agar-agar bars but I think they have ones that are already shredded.
maine says
HI Lalaine,
What is the measurement for gelatin powder like Alsa gulaman?
Lalaine says
One package (about 3 ounces) will need about 1 1/2 cups water/coconut juice, this will yield a pretty firm jello. Just add another 1/4 cup if you want your cubes a little softer.
eden says
Got to try this , now using coconut juice..tnx for sharing..buko pandan is my fave.
Lalaine says
Mine, too ๐
Ron says
good for ilang persons po?????
reply pls..... bukas po kasi ang birthday ko.....
Lalaine says
Hello Ron
Good for 10 to 12 servings.
Happy birthday! Enjoy ๐
Jenny Wu says
What Is table cream? same as Nestle cream?
Lalaine says
Yes, it is the same as Nestle cream.
Hazel Minoza says
ano po yung agar agar?
Lalaine says
Agar agar is gulaman na bars ๐
perfumes for less says
wow.. ang sarap... wanna make one for my birthday!!
wew says
sarap nyan
Lalaine says
Masarap talaga ๐
wew says
wewew