buko pandan recipe

Buko Pandan Recipe

buko pandan recipe

A Shining Filippino Salad

Pandan is leaves of a fragrant plant. Pandan can be found in extracts or powders, but in a pinch, a little lime zest can add a similar element. The Buko Pandan Salad is a rich coconut gelatin dessert from the Philippines that is served cold. Buko Pandan is almost always has a green color deriving from the Pandan powder and green agar agar. Agar Agar is a natural thickener and does not require heat to thicken.

Agar Agar has no flavor and is more often found in pure white. Food coloring can be added to get a nice emerald color. In a pinch, but not authentic, lime green jello can be subbed for the Gulaman. The young coconut is cut into strips or cubes, and many believe it has great health benefits for your heart. Tapioca pearls are not used here, but can be used in this salad very easily if you would like

This refreshing dessert salad is a common dish sold in little tubs to go from many restaurants in the Philippines for about 8 pesos. Buko Pandan Salad is also often served topped with a scoop of vanilla ice cream. One can only imagine how amazing a chilled salad like Buko Pandan finishes your meal after a spicy hearty stew on a humid day in the Philippines. No wonder it is a common dessert.

If you are looking to eat a full Filipino meal before enjoying this chilled salad for dessert, consider one of the following traditional dishes. Morcon which is a beef stew, Pochero Cebu style stew, Dinuguan sometimes referred to as ‘chocolate beef’, Laing which has taro root, pork, and fish with coconut, or Bulalo which is marrow broth.

Buko Pandan Recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 10 People

buko pandan salad recipe


  • 0.7 ounce green agar-agar
  • 2 3/4 cups coconut water
  • ¾ cup sugar
  • 1 teaspoon pandan powder OR lime zest
  • 1 ½ cups shredded coconut (unsweetened)
  • 12 ounces Nata de coco (young coconut strips or cubes)
  • 12 ounces Kaong (palm nut jellies)
  • 14 ounces heavy cream
  • 14 ounces sweetened condensed milk


  1. In a large bowl mix together the shredded coconut, nata de coco, kaong, heavy cream, and the sweetened condensed milk.
  2. In a large pot start the Gulaman or green jello base by soaking the agar agar and sugar in the coconut water for 20 minutes.
  3. Place the pot of coconut water over low heat and stir until the agar agar, sugar, and pandan powder is dissolved about 10 minutes.
  4. Remove from the heat and chill for 1 hour.
  5. Cut the Gulaman into small cubes about the same size as the jellied coconut and palm.
  6. Stir into the bowl of cream coated items until combined.
  7. Pour the Buko Pandan Salad into serving dishes or into a serving dish or individual serving bowls.
  8. Chill the Buko Pandan Salad for at least 1 hour in the fridge.