Buko Pandan is one of the best Filipino desserts you’ll ever have. Made with strips of young coconut, pandan jelly (gulaman), kaong, and nata de coco smothered in cream and condensed milk.
Buko Pandan: A Filipino Dessert
Making Buko Pandan is a family activity in the Philippines, especially during holidays like Christmas and New Year. The men climb the trees to pick the coconuts and then open them. Immediately, the ladies are in charge of shredding the coconut meat using a unique tool while other members of the family prepare the pandan jelly and dressing ingredients.
Ahh, this brings back so many memories of growing up!
Don’t worry, this recipe won’t require you to climb coconut trees (wink!).
Why you’ll love this recipe
- Extra creamy and syrupy! Just how I want my buko pandan to be.
- Less sweet than most recipes. The pandan gelatin uses less sugar and the sweet salad dressing has less condensed milk.
- The coconut and the pandan flavor are the stars.
Buko Pandan Ingredients
Here are the main ingredients:
- Buko is the first main ingredient of “Buko Pandan Salad”. It is the Filipino term that means young coconut. You can buy this frozen in most Filipino and popular Asian stores in the U.S.
- Green Jelly Powder or Agar (gulaman) – use unflavored jelly powder. Gelatin or agar can be used interchangeably. “Gelatin” is animal-based jelly while Agar is seaweed-based (vegetarian) jelly. You can also use pandan-flavored gelatin if available.
- Pandan Flavor Extract – to flavor the gelatin. You can buy this in most baking stores or online.
- Coconut water or buko juice will be the base liquid for the gelatin or agar instead of water. This enhances the coconut flavor of the jelly, a perfect complement for the pandan.
- Cream – use fresh whipping cream or table cream (also known as canned cream).
- Condensed milk – the secret to making the best dessert salad is condensed milk.
Other ingredients
Add these ingredients to make your coconut pandan salad special:
- Nata de coco or coconut gel – I used pandan-flavored nata de coco. Also available online (see recipe card for link).
- Kaong or sugar palm fruit – available in Asian stores.
- Cooked Tapioca Pearls – also known as sago.
- Evaporated Milk – to make the dressing extra creamy and extra syrupy.
How to Make Buko Pandan
You only need 3 steps to make this Filipino dessert:
- Make the pandan jelly. Let it set in the fridge and cut into small cubes.
- Prepare the other ingredients–shred the young coconut, drain nata de coco and kaong.
- Combine all ingredients together in a large mixing bowl.
- Place in the refrigerator or freezer. Serve cold or frozen like icecream!
Tips
Follow my tips before you start:
- Make the pandan jelly ahead of time. I usually make it a day ahead so it’s fully set and firm on the day I’m making the salad.
- Dissolve the gelatin or agar in room temperature liquid. You can use water or coconut water before turning on the heat.
- Pandan flavor extracts have different concentrations. Start with 1/2 tsp and go from there. If using pandan extract paste which includes green food color, start with 1/4 tsp. Use clear (colorless) jelly powder.
- If using fresh pandan leaves, tie them into a bundle so you can easily remove them from the pot.
- Cut the jelly and kaong into bite-size pieces, preferably the same size as the nata de coco so it’s easier to eat.
To Serve
Buko Pandan is best enjoyed when it’s chilled or semi-frozen. And this is precisely the reason why it’s a perfect summer dessert!
Believe it or not, many Filipinos also enjoy this sweet dessert for Christmas and New Year’s celebrations when the weather is cool and chilly.
To chill: refrigerate buko pandan for 6 hours, preferably overnight. The dressing will become thicker as it becomes colder.
To freeze: place in single-serving containers. Freeze for 4 to 6 hours until it becomes melt-in-your-mouth soft fruit candies. I personally like it when it’s partially frozen and the dressing is icy and cold. Yum!
Shelf-life
Store in an airtight container. The shelf life in the fridge is 5 days and two weeks in the freezer. DO NOT refreeze after thawing. Keep it in the fridge and it should be good within 24 hours.
Recipe Video
Frequently asked questions
You can use either fresh whipping cream or table cream (also known as canned cream or all-purpose cream) to make buko pandan. The flavor difference is minimal and works well for making this dessert. Note that table cream becomes thicker as it cools (no whipping needed) thus favored for making dessert salads like buko pandan and Filipino fruit salad.
You can use fresh pandan leaves to make the pandan jelly. To use, boil it in a pot to extract the flavor. Use the flavored water to make the gelatin.
Hungry for more? Try these!
- Custard Cake (Vanilla Flan Cake)
Tres Leches Cake - Red Velvet Cupcakes
- Easy Chocolate Cake
- No-Bake Banana Caramel Cake (Icebox Cake)
Buko Pandan Recipe (extra creamy!)
Ingredients
Pandan Jelly (see notes for substitutes)
- 1 pack 25g green jelly powder (gulaman) (see note 1 and 2)
- 2 ½ cups coconut water or plain water
- ⅓ cup white sugar (add more if preferred)
- ½ – 1 tsp pandan extract (see note 2)
Buko Salad
- 2 cups young coconut (strips)
- 2 packs 360g each nata de coco (syrup drained)
- 1 jar kaong, syrup drained (optional)
- 3 cans 7.6 oz each table cream (or 3 cups whipping cream)
- ½ can condensed milk (add more if preferred)
- ½ cup evaporated milk (add more if preferred)
Instructions
- In a small pot, combine coconut water, jelly powder or agar-agar, and sugar. Whisk to combine. Turn on the heat and bring the mixture to a boil. Stir until sugar is completely dissolved. Taste, adjust sugar based on preference.
- Turn off heat and add pandan extract. Stir to combine. Pour the mixture into a rectangular shallow dish. Cool completely. Cover with a cling wrap and let it set in the fridge for 2 hours or overnight. Cut into bite-size pieces.
- In a large bowl, combine pandan jelly and the buko salad ingredients. Gently toss until well combined. Refrigerate overnight or freeze for 6 hours. Serve in salad bowls and enjoy!2 cups young coconut, 2 packs 360g each nata de coco, 1 jar kaong, syrup drained, 3 cans 7.6 oz each table cream, 1/2 can condensed milk, 1/2 cup evaporated milk
Recipe Notes & Tips:
- Pandan-flavored gelatin can also be used. Follow package directions for preparation.
- Pandan flavor extracts have different concentrations. Start with 1/2 tsp and go from there. If using pandan extract paste which includes green food color, start with 1/4 tsp. Use clear (colorless) jelly powder.
- If using fresh pandan leaves: washed and clean pandan leaves thoroughly. Tie into a knot. Add into a pot of water together with the jelly powder and sugar.
- To reduce the sugar of kaong, wash it with water and drain it well before using.
- Nutrition: Does not include the syrup of Nata de coco. Kaong is also not included.
- Shelf-life: The shelf life in the fridge is 5 days and two weeks in the freezer. DO NOT refreeze after thawing. Keep it in the fridge and it should be good within 24 hours.
I love how simple this recipe is! So easy to make and it turned out really good! Thanks for the recipe. Will make this again on my birthday!