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Creamy Buko Pandan Salad

YUMMY KITCHEN
A creamy and refreshing Filipino dessert made with tender young coconut, pandan-flavored jelly, nata de coco, chewy sago, all-purpose cream, and condensed milk. This easy Buko Pandan recipe is perfect for Christmas, fiestas, birthdays, family gatherings, and other celebrations.
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Prep Time 20 minutes
Cook Time 10 minutes
CHILL TIME 1 hour
Total Time 1 hour 18 minutes
Course Dessert
Cuisine Filipino
Calories 330 kcal

Equipment

  • Large pot
  • Heat-proof tray or container
  • Large mixing bowl
  • Knife
  • Chopping board
  • Measuring cups and spoons
  • Serving bowl

Ingredients
  

For the Pandan Jelly:

  • 5 cups water
  • 1/2 cup sugar
  • 1 pack buko pandan-flavored gelatin powder

For the Buko Pandan Salad:

  • 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 teaspoon pandan flavor

Instructions
 

  • Pour the water into a pot. Add the sugar and buko pandan-flavored gelatin powder. Stir until the gelatin and sugar are fully dissolved.
  • Place the pot over medium heat. Stir occasionally and bring the mixture to a boil.
  • Once boiling, remove from the heat and transfer the mixture to a heat-proof tray or container. Allow it to cool completely and set until firm.
  • Once the gelatin is firm, carefully slice it into small cubes.
  • In a large mixing bowl, combine the shredded young coconut, pandan jelly cubes, nata de coco, and cooked sago, if using.
  • Add the chilled all-purpose cream, condensed milk, and pandan flavoring.
  • Gently mix until all the ingredients are evenly combined and coated with the creamy dressing.
  • Cover the bowl and refrigerate for at least 1 hour before serving.
  • Give the Buko Pandan a gentle stir before serving. Serve chilled and enjoy!

Notes

  • Fresh young coconut is recommended because it has a tender texture and natural sweetness.
  • Sago is optional and can be omitted.
  • For a more natural pandan flavor, boil 5 to 8 pandan leaves in the 5 cups of water. Remove the leaves before adding the gelatin powder and sugar.
  • Allow the pandan water to cool before proceeding with the gelatin mixture.
  • Adjust the amount of condensed milk according to your preferred sweetness.
  • Make sure the all-purpose cream is chilled for a creamier and more refreshing dessert.
  • Do not use mature coconut if possible, as it can be too firm and chewy.
  • For parties, you can serve the dessert in individual clear cups for a more attractive presentation.
  • Keep refrigerated until ready to serve.
  • This Creamy Buko Pandan is an easy Filipino dessert made with young coconut, pandan-flavored jelly, nata de coco, sago, all-purpose cream, and condensed milk. Served chilled, it is a refreshing and creamy dessert that is especially popular during Christmas, fiestas, birthdays, and Filipino family celebrations.
     
     
     

Nutrition

Calories: 330kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 10gCholesterol: 35mgSodium: 85mgFiber: 2gSugar: 37gCalcium: 115mgIron: -37mg
Keyword buko pandan, buko pandan recipe, buko salad, coconut dessert, creamy buko pandan, Easy Filipino Dessert, Filipino buko pandan salad, Filipino Christmas dessert, pandan dessert
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