Buko Pandan – A deliciously creamy vibrant dessert

Cool down this summer with “Buko Pandan“, a coconut-based Filipino salad made of fresh young coconut ( buko ), chewy sago pearls, pandan flavored jelly, and a sweet cream base. This luscious chilled dessert is rich, aromatic and irresistibly yummy!

If you’re craving for a delicious dessert with Filipino flavors then this Creamy Buko Pandan recipe is a must try! It’s so simple and satisfying. The buko pandan ingredients and procedure are easy to follow; with just cooking and chilling the gelatin until firm, slicing these into cubes, then mixing these with the shredded coconut strips, all purpose cream, condensed milk, nata de coco, and sago, with a bit of pandan flavoring. You’ll have a nice big bowl of classic buko salad that’s sure to bring smiles at every Filipino gathering.

Buko Pandan Salad Recipe :

Ingredients :

• 5 cups of water
• 1/2 cup of sugar
• 1 pack of buko pandan-flavored gelatin powder
• 2 cups shredded young coconut
• 1 cup nata de coco or coconut gel
• 1 cup cooked sago (optional)
• 2 cups chilled all purpose cream
• 1 can condensed milk (390 grams)
• 1 tsp pandan flavor

Steps :

1. Pour water into a pot, add the sugar and a pack of gelatin (buko pandan flavor). Stir until dissolved. Place the pot over medium heat until it boils. Once boiling, remove it from the heat and transfer to a heat-proof tray to cool and set.

2. After the gelatin cools down and gets firm, carefully slice it into small cubes.

3. In a large mixing bowl, place in the shredded young coconut or buko and the jelly cubes. Add some nata de coco or coconut gel and cooked sago, this will enrich the flavor of your dessert. Mix well.

4. Add chilled all-purpose cream and condensed milk to the mixture. Put a good amount of pandan flavoring and stir all the ingredients together. Chill the buko pandan for at least an hour before serving. Enjoy!

Try our other Yummy Salad Recipes :

What is Buko Pandan ?

Buko Pandan salad is a famous dessert during celebrations in the Philippines. It is very affordable and easy to make. The creamier it is, the better!

Ber months as we, Filipinos, call the period of time from September to December when everybody becomes exaggeratedly early to prepare for the upcoming celebrations. It is when streets get very lively and fun during nights thanks to the dancing Christmas lights. And when the 25th of December finally arrives, expect the Filipino tables to offer an array of colorful dishes and sweets. There it is at the corner of the table, the green delicious dessert filling a big crystalline glass bowl — Buko Pandan.

This dish has extra magic in it. Both fortunate and unfortunate families happily celebrate occasions by simple desserts such as this one.

To make one, you just need to prepare very few ingredients like pandan-flavored gelatin powder, young coconut strips, and creamers.  First, you get the gelatin ready by dissolving pandan-flavored gelatin and enough amount of sugar in the water. Bring it to boil and patiently wait for it to get firm as it cools down. Then, the most fun part is to carefully slicing the firm smooshy jelly it into cute-sized cubes.

After making the gelatin, there’s nothing left to do but just all about combining the remaining ingredients. It’s important to use the young coconut because you would’nt want a crunchy old strip to torture those teeth an also, it tastes bad. You can add more ingredients if you prefer, like put some sago or tapioca pearls to explore more flavors.

How to make Buko Pandan Salad Resipi

Mga Sangkap :

• 5 tasa ng tubig
• 1/2 tasa ng asukal
• 1 pakete ng buko pandan-flavored gelatin powder
• 2 tasa ng ginutay-gutay na niyog
• 1 tasa ng nata de coco o coconut gel
• 1 tasa ng luto na sago ( opsyonal )
• 2 tasa ng pinalamig na all purpose cream
• 1 lata ng condensed milk ( 390 gramo )
• 1 kutsarita ng pandan flavor

Paano Lutuin :

1. Sa kawali na may tubig, ihalo dito ang asukal ay pakete ng gelatin ( buko pandan flavor ). Haluin hanggang ma-dissolve. Ikulo sa katamtamang init. Pag kumulo na ito, tanggalin sa init at ilipat sa heat proof na trey. Iwanin at palamigin.
2. Pag ‘tumigas’ na ang jelly, hiwain sa maliliit na parisukat.
3. Sa malaking mangkok, ihalo dito ang ginutay-gutay na niyog at jelly. Ihalo din dito ang nata de coco o coconut gel at sago.
4. Ibuhos sa mangkok ang all-purpose cream at condensed milk at pandan flavoring. Haluin ng mabuti. Palamigin sa ref ng 1 oras o higit pa bago ihanda. I-Enjoy!