Buko Pandan Cream Salad

this RECIPE

Buko Pandan Cream Salad is a chilled Filipino dessert with tender young coconut, fragrant green pandan jelly, chewy nata de coco and kaong folded into a sweet cream dressing. Make it in a deep rectangular glass dish so the green cubes and coconut ribbons show through the sides, then scoop it into bowls straight from the refrigerator.

This recipe serves eight. It takes about 35 minutes to prepare and cook, with another 30–60 minutes for the jelly to set and 2–3 hours for the assembled salad to chill. Allow time for the hot jelly to cool before refrigerating.

What makes buko pandan so creamy?

Chilled all-purpose cream gives the dressing body. Sweetened condensed milk brings sweetness and a silky texture, while evaporated milk loosens the mixture enough to coat the jelly and coconut evenly. Pandan extract goes into both the jelly and the dressing. Vanilla goes into the dressing for a softer finish.

The contrast comes from the mix-ins. Young coconut meat is tender enough to slice into thin ribbons. Nata de coco has a springy chew, and kaong, also called sugar palm fruit, has a smooth, slightly chewy bite. Agar jelly sets firm enough to cut into distinct cubes. A spoonful should pick up a little of everything.

Ingredients

Pandan jelly

• 4 cups water
• Unflavored agar-agar powder, enough to set 4 cups liquid according to the package directions
• ½ cup granulated sugar
• 1 teaspoon pandan extract
• 2–3 pandan leaves, optional

Cream salad

• 2 cups young coconut meat (buko), cut into thin strips
• 2 cups prepared pandan jelly, cubed
• 1 cup all-purpose cream, chilled
• ½ cup sweetened condensed milk
• ½ cup evaporated milk
• 1 cup nata de coco, drained
• 1 cup kaong (sugar palm fruit), drained
• ½ cup mini marshmallows, optional
• 1 teaspoon pandan extract
• 1 teaspoon vanilla extract

Garnish

• ½ cup young coconut strips
• ½ cup pandan jelly cubes
• ½ cup shredded coconut

How to make Buko Pandan Cream Salad

1. Combine the water, agar-agar powder, sugar, pandan extract and optional pandan leaves in a medium saucepan.
2. Bring to a boil and cook according to the agar package directions, stirring until the powder and sugar dissolve completely.
3. Remove the pandan leaves. Pour the mixture into a shallow container, let it cool and refrigerate until firm, about 30–60 minutes.
4. Cut the jelly into small, even cubes. Measure 2 cups for the salad and ½ cup for the garnish.
5. Drain the young coconut meat and slice it into thin, bite-size strips. Measure 2 cups for the salad and ½ cup for the garnish.
6. Drain the nata de coco and kaong thoroughly in a sieve.
7. Whisk the chilled all-purpose cream, condensed milk, evaporated milk, pandan extract and vanilla extract in a large bowl until smooth.
8. Gently fold the 2 cups of young coconut strips into the dressing.
9. Stir in the 2 cups of pandan jelly cubes, distributing them evenly.
10. Fold in the drained nata de coco and kaong, along with the mini marshmallows if using.
11. Spoon the mixture into a large, deep rectangular glass dish and spread it evenly.
12. Top with the reserved jelly cubes and coconut strips. Sprinkle the shredded coconut over the surface.
13. Cover and refrigerate for 2–3 hours, until thoroughly cold.
14. Scoop into individual dessert bowls and serve chilled.

Tips for a thick dressing and clean jelly cubes

Check the agar package before measuring the powder. The amount needed to set four cups of water varies by product, and the package also gives the appropriate boiling time. Pour the dissolved mixture into a shallow container so the slab is easy to cube once it firms up. Chill the jelly fully before combining it with the cream.

Give the jarred ingredients time to drain. Syrup clinging to the nata de coco and kaong can dilute the dressing and make the finished salad sweeter. Drain the young coconut too, especially if it came packed in liquid. Measure the mix-ins after draining.

Use a broad spoon or flexible spatula to fold from the bottom of the bowl. Stop once the cubes and coconut strips are evenly distributed. Reserve the garnish before mixing so the top has distinct green cubes and white ribbons.

Make ahead and store

Prepare the jelly ahead and refrigerate it in a covered container. You can also drain and slice the coconut in advance and keep it covered in the refrigerator. Once the salad is assembled, give it the full chilling time before serving.

Refrigerate leftovers in an airtight container for up to three days. Keep the serving dish chilled until dessert and return leftovers to the refrigerator promptly.

Frequently asked questions

Can I make it without marshmallows?

Yes. The marshmallows are optional. The nata de coco, kaong, coconut strips and jelly already give the salad plenty of texture.

How much pandan jelly do I need?

Use 2 cups in the dressing and ½ cup for the top. The batch made with 4 cups of water may leave extra cubes. Refrigerate the extras separately and serve them chilled.

Why is the cream dressing thin?

Check how thoroughly the coconut and jarred ingredients were drained. The dressing should coat the mix-ins while still being easy to scoop. Chill the covered dish until cold throughout before judging its final texture.

Can I make the salad with pandan extract alone?

Yes. The pandan leaves in the jelly are optional. Use the teaspoon of extract in the jelly and the separate teaspoon in the dressing as written.

Print