How To Make Buko Pandan (Coconut Pandan Salad)
Buko pandan is a classic Filipino dessert. It combines shredded young coconut, gelatin cubes, palm fruits, and cream in one cold and sweet treat.
Prep:
20 mins
Cooling:
2 hrs
Cook:
15 mins
Total:
2 hrs 35 mins
Ingredients
- 2 bars green agar-agar, (.70 oz), shredded to very small pieces
- 3 cup coconut juice
- 1 cup sugar
- 4 drops pandan extract
- 2 cup young coconut, shredded
- 12 fl oz nata de coco, 1 bottle, drained
- 12 fl oz kaong, 1 bottle, drained
- 14 fl oz table cream, 1 can
- 14 fl oz sweetened condensed milk, 1 can
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.
Nutrition
- Sugar: 531g
- :
- Calcium: 2060mg
- Calories: 4327kcal
- Carbohydrates: 570g
- Cholesterol: 753mg
- Fat: 212g
- Fiber: 8g
- Iron: 5mg
- Monounsaturated Fat: 58g
- Polyunsaturated Fat: 8g
- Potassium: 4101mg
- Protein: 61g
- Saturated Fat: 131g
- Sodium: 1675mg
- Vitamin A: 7561IU
- Vitamin C: 34mg
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