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Buko pandan is known for its refreshing, creamy, sweet taste, and lots of texture. It’s a perfect dessert for summery hot weather and any celebrations.
What is buko pandan ?
Buko pandan salad is a popular Filipino dessert. I know it can be confusing when you see the term salad, you expect something with vegetables and savory. In the Philippines, “salad” often refers to a sweet dish made with various ingredients mixed, usually served chilled. Buko means young coconut in Filipino and pandan refers to the pandan leaves, which is commonly used across Southeast Asia. The name “buko pandan salad” thus aptly describes this refreshing dessert made primarily from young coconut and pandan-flavored jelly, combined with other ingredients and served as a sweet, chilled treat.
What is it made of
Here’s a basic overview of how it’s made:
1. Pandan-Flavored Jelly: Pandan leaves are boiled to extract their flavor, which is then used to make pandan-flavored gelatin.
2. Buko Strips: Young coconut meat is shredded into strips.
3. Sago Pearls: Small tapioca pearls are cooked until translucent and added to the mix.
4. Nata de coco: Coconut jelly in syrup. This is widely available at Asian grocery store. It usually comes in can, but some comes in pouches and jars too
5. Creamy sauce: A combination of sweetened condensed milk, evaporated milk, and coconut water
6. Combining Ingredients: All the above ingredients are then combined together
7. Chilling: The mixture is chilled in the refrigerator until it sets and is served cold.
Buko Pandan Salad
Ingredients
Pandan jelly:
- 7 g agar agar powder
- 500 g coconut water
- 100 g sugar
- 1 tsp pandan essence
Other ingredients:
- 340 g Nata de coco any flavor you like
- 2 cups buko young coconut strips
- 2 cups large cooked tapioca pearls you can use small tapioca pearls too
- 340 g nata de coco drain off the syrup
Creamy sauce:
- 250 g half and half
- 250 g heavy cream
- 150 g condensed milk adjust the sweetness to your preference
- ½ tsp pandan essence
Optional add-ons:
- 226 g Mild Cheddar cheese block cut into cubes
- sweet corn kernels
- Young jack fruit cut into cubes
Instructions
- I recommend preparing buko pandan the day before you plan to serve it
- Prepare the large tapioca pearls the day before. You can look at this post on how to cook large tapioca pearls
Prepare pandan jelly:
- Combine all ingredients in a medium-size pot. Whisk to combine and bring the mixture to a boil over medium heat. Then lower the heat a bit and let it simmer for another 2 minutes or so. Make sure the agar agar has dissolves and you don't see any specks of agar agar in the mixture
- Pour into a large shallow tray that is about 2 inches high. Let the jelly solidify. Then put it in the fridge to let it chill for about an hour or so before cutting into cubes
- Alternatively, you can use this Gulaman Pandan Jelly. Follow the cooking instruction on the package
Prepare the creamy sauce:
- Buko pandan is traditionally prepared using all-purpose cream, which is not common in the U.S. So I am combining half-and-half and heavy cream. If you have access to all-purpose cream, feel free to use all of the amount of cream with all-purpose cream
- Combine all the ingredients for the sauce. Have a taste and adjust the sweetness to your taste. Cover, and let it chill in the fridge while waiting
Assembly:
- In a large bowl, add the jelly cubes, nata de coco, buko, tapioca pearls, cheese cubes (if using) and other add ons you like. Pour the creamy sauce over and give the mixture a toss
Chill in the fridge:
- Cover the bowl with a cling wrap and chill in the fridge for at least 4 hours or overnight
To serve:
- Ladle buko pandan into serving bowl and serve immediately. It tastes the best when it has been chilled
How to store leftovers
Store the leftovers in an air-tight container in the fridge for 3-4 days. Do not freeze as the texture of some of the ingredients changes.
