Buko Pandan Salad

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.

⏱ Prep: 0 min ⏱ Cook: 400 min Hard

1 person — adjust:

1 2 3 4 5 6 7 8 9 10 11 12

Ingredients

0.5 2 bars (.70 ounce) green agar-agar hredded to tiny pieces
0.75 cup 3 cups coconut juice
0.25 cup 1 cup sugar
1 4 drops pandan extract
0.5 cup 2 cups shredded young coconut
0.25 1 bottle (12 ounces) Nata de coco drained
0.25 1 bottle (12 ounces) Kaong drained
0.25 can 1 can (14 ounces) table cream
0.25 can 1 can (14 ounces) sweetened condensed milk
0 In a pot, combine agar-agar and coconut juice and soak for about 30 minutes.
0 Bring to a boil over medium heat and cook, stirring regularly, until agar-agar is melted.
0 Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar-agar is completely dissolved.

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.