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](https://rtpdewagacor99.top/wp-content/uploads/2024/06/image-77-edited.png)
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!