Buko Pandan Salad
User Reviews
4.1
Buko Pandan Salad
Description
Buko Pandan Salad combines several components each contributing texture and flavor to this popular Filipino dessert. Agar-agar bars are melted with coconut juice and pandan extract then cooled to form a firm jelly which is cubed. Young shredded coconut, nata de coco, and kaong (sugar palm fruit) add chewy and tender fruit elements.
These mix with table cream and sweetened condensed milk, imparting a rich, smooth, and sweet creaminess that binds the salad. Additional pandan extract enhances the signature fragrant flavor rounded out by the coconut juice’s tropical nuance. The dessert is served chilled, making it an ideal cool and sweet finish to any meal.
The use of agar-agar instead of gelatin adds a firmer texture and suits vegetarian diets. This recipe highlights authentic Filipino ingredients like nata de coco and kaong, contributing to its unique sweet texture profile and vibrant green coloring. Chilling before serving allows the flavors and textures to meld.
For added pandan aroma, fresh pandan leaves can be tied and boiled with the agar mixture before removing. The salad keeps well refrigerated and is best enjoyed cold to maintain jelly firmness and freshness of the coconut and fruits.
Ingredients
- 2 bars agar-agar green, shredded to very small pieces, 0.70 ounce
- 3 cups coconut juice
- 1 cup sugar
- 4 drops pandan extract
- 2 cups young coconut shredded
- 1 bottle nata de coco 12 ounces, drained
- 1 bottle kaong (sugar palm fruit 12 ounces, drained
- 1 can table cream 14 ounces
- 1 can sweetened condensed milk 14 ounces
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 ½-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.
Notes
- If using fresh pandan leaves, tie a few strips into a knot and add them during agar boiling for natural flavor and color extraction.
- Remove pandan leaves after boiling once desired aroma and color are released to avoid bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 11mg | 4% |
| Sodium | 109mg | 5% |
| Potassium | 338mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 120mg | 12% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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