Buko Pandan Salad

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.

What is Buko Pandan Salad

Buko Pandan is a Filipino cold dessert made of jelly cubes, young coconut, and sweetened cream infused with pandan or screwpine flavor. Although the above three are the standard ingredients, tapioca pearls or sago, kaong, and nata de coco are also commonly added. This tropical salad is usually enjoyed as a midday snack or after-meal sweet treat and is often made for holiday parties and other special occasions.

I learned how to make this Filipino dessert on one of my yearly trips to the Philippines. There is a popular restaurant in Tarlac specializing in merienda and I was so smitten with their buko pandan salad that I would pass by the place every day of my three-week vacation to buy a large container to-go.

Imagine my delight when one of my aunts claimed she makes the best buko pandan salad and that for a little bit more than what I pay for the small tub at the restaurant, I could have a bucketful in the refrigerator good to enjoy for a few days. And she sure wasn’t lying. It was the best I’ve ever tasted!


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
1 can (14 ounces) sweetened condensed milk

How to Serve and Store?

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.

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