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Buko Pandan Salad Recipe

Buko Pandan Salad is one of the popular Filipino desserts known for its sumptuous taste and aroma. It is made up of buko/macapuno (young coconut strings) and pandan (green fragrant tropical plant) gelatin in a heavy delicious cream. People sometimes mistaken this dessert for Buko Salad but Buko Salad is composed of other fruits and its main difference with Buko Pandan Salad is the green gelatin and pandan aroma.

This dessert is made up of shredded buko (Young Coconut Meat) and you have to be aware that it is totally different from shredded niyog (Matured Coconut Meat).

Buko Pandan should be served chilled that way; it is very refreshing and delicious and it will surely make every mouth waters especially during summer season.

I remember, my mom used to put pandan leaves whenever she cooks our rice, she said that it adds aroma to the cooked rice. We have pandan planted in our lawn together with aloe vera, oregano, ginger and other medicinal plants since pandan is also used as a repellant. Pandan itself couldn’t be found anywhere, nonetheless pandan flavourings are available in the groceries.

Buko pandan is very easy to prepare and it requires few ingredients.

I believe my mother makes the best buko pandan salad because instead of water, my mother uses the coconut juice when cooking the gulaman together with real pandan leaves that can be found in our lawn, and that’s the secret to a mouth-watering and refreshing buko salad!

Here’s how to make your very own refreshing buko pandan salad:



People to feed: Family 5-6
Preparation Time: 20 mins
Cooking Time: 50 mins



For the Gelatin (gulaman)

4 cups young coconut juice
4-5 drops Pandan Extract

or 6-8 pieces pandan leaves
1 1/2 cup sugar
4 sticks agar agar (white or green)
Note: You can also use gelatin powder and follow the instruction at the back of its packaging.

For Buko Pandan

4 cups young coconut, shredded gelatin (gulaman)
3 to 5 drops Pandan Extract

2 cans table cream
2 cans sweetened condensed milk
24 oz Nata de Coco (cream of coconut)
24 oz Kaong


Cooking Procedure:

For the Gelatin (gulaman)

  1. In a saucepan, soak agar agar in coconut juice for about 30 to 40 minutes. Stir regularly and bring to boil over medium heat until the agar-agar melts.
  2. Add sugar and stir to dissolve.
  3. Continue to cook for about 10 to 15 minutes or until agar agar is completely melted.
  4. Add pandan extract or pandan leaves and stir to combine.
  5. Remove from heat. Pour into a flat dish or a molding pan and allow cooling until agar agar is firm.
  6. Cut into half inch cubes and set aside.

For Buko Pandan

  1. Combine young shredded coconut, gulaman, nata de coco, kaong, table cream and condensed milk in a large bowl.
  2. Add the pandan extract. Stir well to achieve complete blend of the flavor and aroma.
  3. Chill the Buko Pandan, most preferably overnight for better absorption of  the flavour.
  4. Serve after meal.


Buko Pandan Salad Recipe


Enjoy this refreshing dessert!


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Buko Pandan Salad Recipe
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