If you enjoyed our Ube Jelly Salad, then you sure will be heads over heels in love with our Buko Pandan Salad too! This one will help you “beat the heat” as well. We know summer is extremely hot here in the Philippines so we made sure to prep some cool snacks and desserts for you to enjoy from time to time.
As this is a Filipino classic dessert, it is not surprising that this is well-loved not only by our household, but probably by many Filipino households as well, if not all. This dessert is hitting two birds with one stone after all — our sweet tooth and the heat.
Wondering what to love about this crowd favorite Buko Pandan Salad? Well, a lot, honestly! Other than the reasons we have given you already, Buko Pandan Salad is a go-to dessert here in the Philippines because it is absolutely rich, creamy, milky, and oh-so-yummy! Truly, this dessert can also even be served as a midday snack when the sun is really high up and you need something to freshen you up!
Made with gulaman or jelly cubes, shredded coconut meat, sweetened cream, alongside some pandan as flavoring, Buko Pandan Salad is easy-peasy to create. Believe us, there is no need for you to worry nor to be intimidated because you can certainly create this for your loved ones.
If you are feeling a little extra though, you can go the extra mile and add some tapioca pearls, kaong, and/or even nata de coco. These optional ingredients would add an additional nice texture and flavor to your whole Buko Pandan Salad, but of course, we are sure your Buko Pandan Salad will absolutely stand out regardless.
That said, don’t just sit or stand there drooling, start preparing the ingredients so you could make one right now! You can use and follow our Buko Pandan Salad recipe for a more convenient kitchen time if you are still in doubt. With that, we hope you enjoy yours too!
AuthorwhattoeatphPour water in a pan, then add gelatin powder. Stir continuously.
Once it completely dissolves and boils, remove from heat.
Carefully pour gelatin in a baking dish. Let it set for a while.
In a pan with water, cook sago pearls until translucent.
After that, strain cooked sago pearls. Set aside.
Next is scrape the meat off a young coconut. Set aside.
Once gelatin is set, slice it into gulaman cubes.
Put gulaman cubes in a big bowl then add shredded coconut meat, nata de coco, cooked sago pearls. Mix.
Then add all purpose cream, condensed milk, sugar, vanilla extract, and buko pandan extract. Mix well.
Cover the bowl with a cling wrap and then let it chill in the fridge for at least 2 hours.
Transfer Buko Pandan Salad into dessert bowls. Serve and enjoy!
Ingredients
Directions
Pour water in a pan, then add gelatin powder. Stir continuously.
Once it completely dissolves and boils, remove from heat.
Carefully pour gelatin in a baking dish. Let it set for a while.
In a pan with water, cook sago pearls until translucent.
After that, strain cooked sago pearls. Set aside.
Next is scrape the meat off a young coconut. Set aside.
Once gelatin is set, slice it into gulaman cubes.
Put gulaman cubes in a big bowl then add shredded coconut meat, nata de coco, cooked sago pearls. Mix.
Then add all purpose cream, condensed milk, sugar, vanilla extract, and buko pandan extract. Mix well.
Cover the bowl with a cling wrap and then let it chill in the fridge for at least 2 hours.
Transfer Buko Pandan Salad into dessert bowls. Serve and enjoy!
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