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Buko Pandan Salad Dessert Recipe

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4.3 from 5 reviews

Buko Pandan Salad is a refreshing Filipino dessert made with young coconut, pandan-flavored jelly, sago pearls, and sweetened coconut cream. This delightful chilled treat combines tropical flavors and varying textures, perfect for warm days or festive occasions.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 17 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Filipino
  • Diet: Gluten Free

Ingredients

Jelly

  • 2 cups coconut water
  • ½ teaspoon pandan extract
  • ¼ teaspoon salt
  • 2 teaspoons agar agar powder
  • 3 tablespoons sugar

Coconut Cream Mixture

  • 13.5 oz. can of coconut cream
  • 2 tablespoons coconut sugar (palm sugar or brown sugar)
  • ¼ teaspoon vanilla powder (optional)

Other Ingredients

  • ½ cup sago or tapioca pearls (medium-sized)
  • 1 cup young coconut strings (rinsed and drained)
  • ½ cup nata de coco (rinsed and drained)
  • ½ cup sugar palm fruit in syrup (Kaong, rinsed and drained)
  • Crushed ice (for serving)
  • Sliced pandan leaves (for garnish)
  • Mint leaves (for garnish)

Instructions

  1. Prepare the Pandan Jelly: In a medium saucepan, combine coconut water, pandan extract, salt, agar agar powder, and sugar. Bring to a boil over medium heat, stirring frequently. Once boiling, reduce heat to low and simmer for 3-4 minutes, stirring continuously until the agar agar powder dissolves completely. Pour the mixture into a 13×9 inch pan and allow it to cool to room temperature to set.
  2. Cut the Jelly: Once the jelly has set firmly, cut it into small cubes to incorporate into the salad.
  3. Make the Coconut Cream Mixture: Warm the coconut cream gently over low heat in a small saucepan. Stir in the coconut sugar and optional vanilla powder until fully dissolved. Remove from heat and chill the mixture in the refrigerator for at least 1 hour to cool completely.
  4. Cook the Sago Pearls: In a separate pot, cook the sago or tapioca pearls according to package instructions. After cooking, drain and rinse with cold water to prevent sticking. Set aside.
  5. Combine the Fruits and Jelly: In a large mixing bowl, combine the young coconut strings, nata de coco, and sugar palm fruit. Add the cooked sago or tapioca pearls and pandan jelly cubes. Gently mix to distribute the ingredients evenly.
  6. Add the Coconut Cream: Pour the chilled coconut cream mixture over the combined ingredients. Stir gently to coat everything evenly, ensuring the flavors meld together.
  7. Serve: Spoon the Buko Pandan salad into individual bowls, glasses, or mason jars. Optionally garnish with crushed ice, sliced pandan leaves, and fresh mint leaves for added aroma and presentation. Serve chilled.

Notes

  • Ensure agar agar powder is fully dissolved during cooking to achieve a smooth jelly texture.
  • Sago pearls vary in cooking times; follow package instructions carefully to avoid undercooking or overcooking.
  • The coconut cream mixture can be prepared a day ahead to save time and enhance flavors.
  • Use crushed ice just before serving to keep the dessert refreshingly cool without diluting the flavors.
  • For a vegan variation, verify that the agar powder and other ingredients are plant-based.

Find it online: https://cheftinaskitchen.com/buko-pandan-salad-dessert-recipe/