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
Want to share your experience making Buko Pandan (Coconut Pandan Salad) or have any tips to enhance this classic Filipino dessert? Join the discussion in the Recipe Sharing forum and let's talk about this delightful treat!
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