Buko Pandan Salad
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 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 2 bars (.70 ounce) green agar-agar (hredded to tiny pieces)
- 3 cup coconut juice
- 1 cup sugar
- 4 drops pandan extract
- 2 cup 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
- 1
In a pot, combine agar-agar and coconut juice and soak for about 30 minutes.
- 2
Bring to a boil over medium heat and cook, stirring regularly, until agar-agar is melted.
- 3
Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar-agar is completely dissolved.
- 4
Add 2 drops of pandan extract and stir to combine.
- 5
Remove from heat and carefully pour into a flat dish. Allow to cool until gulaman is set and hardened. Cut into 1/2-inch cubes.
- 6
In a large bowl, combine gulaman, young shredded coconut, nata de coco, kaong, table cream, and condensed milk.
- 7
Add about 2 to 3 drops pandan extract and stir to distribute flavor and color. Chill for about 1 to 2 hours. Serve cold.