Buko Pandan Salad

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Buko Pandan Salad is a Filipino dessert made with pandan-flavored gulaman, shredded young coconut meat, cream, and condensed milk. The good thing is, you can add more flavor to the above main ingredients such as fruit cocktail, sago or tapioca pearl, cheese, nata de coco, or even kaong. Everything can be bought from a Supermarket.

This recipe is popularly known in the Philippines and this dessert is served on special occasions or gatherings as this is easy to make. It is basically a pandan-flavored gulaman young coconut meat, combined with sweetener and creamer. 

But, for this specific recipe let's add more flavor and enjoy the freshness,  creaminess, and sweetness of this green dessert in the corner of our table. 

Ingredients:

  • 25g pandan-flavored gulaman
  • 5 cups water
  • 1 cup small sago or tapiocal pearl
  • 1/2 bar sweet cheese or classic cheese
  • 836g fruit cocktail
  • 2pcs shredded young coconut meat
  • 2 cans of 300ml condensed milk
  • 2 cans of 250ml all-purpose cream

Instructions:

  1.  Cook the Gulaman as per packaging instructions. [25g gulaman powder dissolves with 5 cups water, bring to a boil, and let it set]. To add sweetness, add 1/2 can or 150g condensed milk or 1/3 cup white sugar.
  2. While waiting for the gulaman to set, prepare the other ingredients. Boil water with a little bit of cooking oil to cook the sago or tapioca pearl. The oil will help the sago not to stick to the bottom of the pan.
  3. Once the sago is cooked, rinse with tap water and set aside. You can say the sago is already cooked when it turns clear. Rinsing it with tap water will stop the sago to get overcooked. 
  4. Diced 1/2 bar of sweet cheese. Normal or classic cheese is fine to use. Set aside.
  5. Slice the gulaman into cubes. Shred some of it if you wish, however, it is fine to just cut everything into cubes.
  6. In a big bowl, combine all the ingredients. Add the cubed and shredded gulaman.
  7. Add the cooked and drained sago
  8. Add shredded young coconut (Buko). You can buy in the market and ask the seller to shred it for you or you can also do it yourself.
  9. Add fruit cocktail
  10. Add the cheese
  11. Add condensed milk (300ml + 150ml - the remaining from the one we used with the gulaman)
  12. Add all-purpose cream
  13. Mix until well incorporated
  14. Refrigerate
Chill and serve it cold. Enjoy!

Note:
Fresh young coconut meat or buko can easily get spoiled. If chilled for more than 48 hours, check before eating. 

Tip:
Make this recipe 5 hours before serving or,
Make the recipe a day before the party without the young coconut meat. You can add the coconut before serving it as toppings, but you can also mix it if you wish.


Watch the video: How to Make Buko Pandan Salad