Buko Pandan is one of the best Filipino desserts you'll ever have. Made with strips of young coconut, pandan flavored jelly or gelatin, kaong and nata de coco all smothered in a creamy and sweet dressing.
Prep Time20 minutesmins
Cook Time10 minutesmins
Servings: 10servings
Calories: 434kcal
Author: Mella
Ingredients
Pandan Jelly (see notes for substitutes)
1pack25g green jelly powder (gulaman)see note 1 and 2
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
Video
Notes
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.