How to Make Buko Pandan Salad

Learn how to make Buko Pandan Salad! Rich, creamy, and loaded with with gelatin cubes tropical palm fruits, shredded young coconut, sweetened cream, and pandan flavor; this Filipino classic dessert is sure to be a crowd favorite.

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How to Make Buko Pandan Salad

Ingredients:
2 bars (.70 ounce) green agar-agar, shredded to very small pieces
3 cups coconut juice
1 cup sugar
4 drops pandan extract
2 cups 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:
In a pot, combine agar agar and coconut juice and soak for about 30 minutes.

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.

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 1/2-inch cubes.

In a large bowl, combine gulaman, young shredded coconut, nata de coco, kaong, table cream, and condensed milk.

Add about 2 to 3 drops pandan extract and stir to distribute flavor and color. Chill for about 1 to 2 hours. Serve cold.

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