Buko Pandan Salad is made with gulaman cubes, tropical palm fruits, shredded younger coconut, and sweetened cream. Wealthy, creamy, and loaded with pandan taste, this Filipino basic dessert is bound to be a crowd favourite.

I discovered to make this Filipino dessert throughout considered one of my annual journeys to the Philippines. There’s a well-liked restaurant in Tarlac specializing in merienda, and I used to be so smitten with their buko pandan salad that I might cross by the place on daily basis of my three-week trip to purchase a big container to go.

Think about my delight when considered one of my aunts (the identical one who taught me methods to cook dinner easy pancit lomi and the very best ginisang bagoong) claimed she makes the very best buko pandan salad, and that for a bit of bit greater than what I pay for the small tub on the restaurant, I might have a bucketful within the fridge, good to take pleasure in for a couple of days. And she or he certain wasn’t mendacity. It was the very best I’ve ever tasted!

Her secret? The agar-agar or gulaman is cooked in coconut juice as an alternative of water.

What’s Buko Pandan

Buko Pandan is a Filipino chilly dessert made with jelly cubes, younger coconut, and sweetened cream infused with pandan (screwpine) taste. Though the three above are normal elements, tapioca pearls, sago, kaong, and nata de coco are additionally generally added.

This tropical salad is often loved as a noon snack or an after-dinner candy deal with, and it’s typically made for vacation events and different particular events.

Making the gulaman

Buko pandan salad is straightforward to make; essentially the most difficult a part of the recipe is ready for the gulaman to set.

• Finely shred the gulaman bars and soak them till very gentle to assist them dissolve sooner. Soak the agar-agar in coconut juice and infuse it with a couple of drops of pandan extract to intensify taste and aroma.
• If utilizing contemporary screwpine or pandan leaves, tie a couple of strips right into a knot and add them when boiling the agar. Take away and discard when enough taste and shade have been extracted.
• I exploit agar-agar bars, additionally domestically often called gulaman. Though they require pre-soaking and an extended cook dinner time, they yield a firmer texture and don’t require refrigeration to set. You’ll be able to substitute gulaman powder to make it simpler.

Assembling the Buko Pandan Salad

• As soon as all of the elements are mixed in a bowl, I wish to fragrance the combination and deepen the inexperienced shade with a couple of extra drops of pandan extract. That is non-obligatory; you possibly can skip it if you happen to choose.
• If the cream is just too thick, modify the consistency with coconut juice.

Serving ideas

• Like buko salad, buko pandan is greatest loved well-chilled. Refrigerate for a couple of hours or in a single day earlier than serving. You may as well freeze it for an icy texture.
• Serve in a big bowl, so household and company can assist themselves, or in small chilled dessert cups or glasses.
• Garnish with crispy pinipig for further crunch or cubed cheese for a sweet-salty taste distinction.

Storage directions

• Place in an hermetic container and refrigerate for as much as 3 days. Over time, a younger coconut can turn out to be soggy, and the cream can separate.
• You’ll be able to retailer it within the freezer for as much as 3 months. Serve semi-frozen and don’t totally thaw for greatest outcomes.

Did you make this? Make sure you depart a evaluate beneath and tag me @kawalingpinoy on Fb and Instagram!

Buko Pandan is straightforward to make and a crowd-pleaser! This Filipino-style salad with gulaman, younger coconut, and tropical palm fruits is creamy and scrumptious, and makes an excellent snack or dessert. Good for holidays, particular events, or simply any time you want a candy deal with!

Prep Time: 20 minutes minutes

Prepare dinner Time: 15 minutes minutes

Cooling: 2 hours hrs

Complete Time: 3 hours hrs

Course: Dessert

12 Servings

Components

• 2 bars (.70 ounce) inexperienced agar-agar hredded to tiny items
• 3 cups coconut juice
• 1 cup sugar
• 4 drops pandan extract
• 2 cups shredded younger coconut
• 1 bottle (12 ounces) Nata de coco drained
• 1 bottle (12 ounces) Kaong drained
• 1 can (14 ounces) desk cream
• 1 can (14 ounces) sweetened condensed milk

Directions

• In a pot, mix agar-agar and coconut juice and soak for about half-hour. 

• Convey to a boil over medium warmth and cook dinner, stirring usually, till agar-agar is melted.

• Add sugar and stir to dissolve. Proceed to cook dinner for about 10 to fifteen minutes or till agar-agar is totally dissolved. 

• Add 2 drops of pandan extract and stir to mix.

• Take away from warmth and thoroughly pour right into a flat dish. Permit to chill till gulaman is ready and hardened. Lower into ½-inch cubes.

• In a big bowl, mix gulaman, younger shredded coconut, nata de coco, kaong, desk cream, and condensed milk. 

• Add about 2 to three drops pandan extract and stir to distribute taste and shade. Chill for about 1 to 2 hours. Serve chilly.

Notes

• If utilizing contemporary screwpine or pandan leaves, tie a couple of strips right into a knot and add them when boiling the agar. Take away and discard when enough taste and shade have been extracted.
• Use younger coconut that’s meaty however nonetheless gentle and tender. For those who’re within the Philippines, ask the seller for “pang buko salad.

Video

Diet Info

Energy: 234kcal, Carbohydrates: 40g, Protein: 3g, Fats: 7g, Saturated Fats: 5g, Ldl cholesterol: 11mg, Sodium: 109mg, Potassium: 338mg, Fiber: 1g, Sugar: 37g, Vitamin A: 90IU, Vitamin C: 2.7mg, Calcium: 120mg, Iron: 0.9mg

“This web site gives approximate vitamin info for comfort and as a courtesy solely. Diet knowledge is gathered primarily from the USDA Meals Composition Database, at any time when obtainable, or in any other case different on-line calculators.”