What is Buko Pandan

Buko Pandan Salad is made with gulaman cubes, tropical palm fruits, and shredded young coconut in sweetened cream.Β 

Buko Pandan Salad is made with gulaman cubes, tropical palm fruits, and shredded young coconut in sweetened cream.Β 

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!

  • 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

  • 2Β barsΒ (.70 ounce) green agar-agar, shredded to very small pieces
  • 3Β cupsΒ coconut juice
  • 1Β cupΒ sugar
  • 4Β dropsΒ pandan extract
  • 2Β cupsΒ shredded young coconut
  • 1Β bottleΒ (12 ounces) Nata de coco, drained
  • 1Β bottleΒ (12 ounces) Kaong, drained
  • 1Β canΒ (14 ounces) table cream
  • 1Β canΒ (14 ounces) sweetened condensed milk

Instructions

  • In a pot, combine agar-agar and coconut juice and soak for about 30 minutes.Β 
  • 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.Β 
  • 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 Β½-inch cubes.
  • In a large bowl, combine gulaman, young shredded coconut, nata de coco, kaong, table cream, and condensed milk.Β 
  • 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

If using fresh screw pine 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.

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!