Buko pandan salad
A delightful dessert salad made with young coconut (buko), pandan-infused gelatin and sweet cream. A refreshing Filipino classic, perfect for warm weather, family gatherings, or festive occasions.
Ingredients
Instructions
Dissolve gelatin powder in 1 and 1/4 cups boiling water in a mixing bowl. Stir until completely dissolved. Add pandan extract; stir gently to distribute evenly. Pour into a shallow pan or mold. Chill in the refrigerator until set firmly (about 1–2 hours). Once set, before using it, cut gelatin into small cubes.
In a large mixing bowl, combine coconut strips (buko), pandan gelatin cubes, nata de coco cubes and sago, if using. Add sweetened condensed milk. Gently fold until all ingredients are evenly coated and creamy.
Cover the bowl and chill for at least 2 hours, or overnight, for best flavor and texture. Serve chilled in dessert bowls or cups.
Notes
The young coconut strips (buko) can be fresh, frozen or canned. The sweet canned young coconut strips are also known as maputo.
Garnish with additional young coconut strips or toasted coconut flakes, if desired.
Variatons
If you don´t have it, substitute pandan flavored gelatin with unflavored gelatin + 1 teaspoon pandan extract.
Add fresh pandan leaves to the water while cooking the jelly to extract their flavor. Remove them before setting the gelatin.
Add some double or single cream to the condensed milk to make it lighter.