Buko Pandan Salad made with gulaman cubes, tropical palm fruits, shredded young coconut in sweetened cream. Rich, creamy, and loaded with pandan flavor, this Filipino classic dessert is sure to be a crowd favorite.
Making the gulaman
Buko pandan salad is so easy to make; the hardest part of the recipe, really, is waiting for the gulaman to set!
- I use agar agar bars or locally known as gulaman. Although they require pre-soaking and longer cook time, they yield a firmer texture and need no refrigeration to set. You can substitute gelatin powder such as Knox or Alsa, if you like, and prepare according to package directions.
- Finely shred the gulaman bars and soak until very soft so they’ll dissolve faster.
- Use young coconut that is meaty but still soft and tender. If you’re in the Philippines, ask the vendor for “pang buko salad”.
- Once all the ingredients are combined in a bowl, I like to perfume the mixture and deepen the green color with additional drops of pandan extract. This is optional and you skip it depending on your taste.
- If you find the cream too thick, adjust the consistency with coconut juice.
For best results, enjoy buko pandan well-chilled. Refrigerate for a few hours or overnight before serving. You can also freeze it if you want an icy texture.
Place in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Thaw when ready to serve.
- 2 bars (.70 ounce) green agar-agar, shredded to very small pieces
- 3 cups coconut juice
- 1 cup sugar
- 4 drops pandan extract
- 2 cups shredded young coconut
- 1 bottle (12 ounces) Nata de coco, drained
- 1 bottle (12 ounces) Kaong, drained
- 1 can (14 ounces) table cream