A creamy, delicious dessert many Filipinos love. Buko pandan salad is a fruit salad primarily composed of sweet, tender shreds of young coconut (buko in Filipino) and pandan-infused green agar-agar, a plant-based gelatin in a creamy, perfectly sweetened cream sauce. It also has nata de coco, sago or tapioca pearls, and sometimes kaong, a chewy fruit from sugar palm trees. Buko and pandan make the best combination with flavors complementing each other.
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Why you’ll love this recipe
- Cream cheese makes a thicker, creamier sauce consistency.
- Add as much or as little condensed milk to achieve the desired sweetness.
- Make the agar-agar or gulaman ahead to reduce the waiting time.
Ingredients
Ingredient notes and substitutions
- Buko or Young coconut: I used frozen young coconut strips available in Asian supermarkets. If fresh ones are available, definitely choose those. Shred them, save the juice, and use it for the agar-agar instead of water to make it flavorful.
- Nata de coco or Coconut gel: These are translucent, sweetened cubes made from fermented coconut water with a chewy, jelly-like texture. They are sold in jars in Asian supermarkets and are typically added to desserts like Halo-Halo or drinks (the same coconut jelly in boba/bubble tea).
- Agar-Agar or Gulaman: Unlike gelatin made from meat byproducts, agar-agar is plant-based from seaweed extract. I recommend using agar-agar powder instead of bars because it's convenient and makes a better gulaman in texture and color. Choose the green, unflavored variety or use buko pandan-flavored, if available. To add flavor to the gulaman, use coconut juice and add some sugar.
- Pandan leaves (also known as screwpine): Used for their flavor and aroma in Southeast Asia, much like vanilla in the West. Buy fresh or frozen pandan leves, or use pandan extract. They are great on desserts, drinks, and even savory dishes. The leaves can be boiled, bruised, chopped, or pulverized to infuse its unique flavor and light green hue. To me, pandan doesn't have any specific taste, but the aroma is like no other. It is overpowering in a good way — a combination grassy, nutty, and floral.
- Sago or Tapioca pearls: Sago is the starch from tropical palm trees used in Taho (Tofu with sago and syrup), while tapioca is from cassava plants. They can be used interchangeably in this recipe as they are very similar, both chewy and cooked the same way. Go with white (which turns clear after cooking) and small-size sago or tapioca pearls.
- Cream cheese: I like using cream cheese instead of all-purpose cream or table cream (which you can still use, by the way) to make the sauce slightly thick, creamy, and not watery.
- Condensed milk: Adjust the amount of condensed milk to the desired sweetness. Start with ½ cup and go from there.
Optional Toppings:
- Vanilla ice cream: It makes it better but not necessary. Feel free to skip.
- Pinipig or Pounded young rice: Sold fresh or frozen, these are young, glutinous rice flattened into flakes that add crunch. They are toasted until lightly browned and added to desserts.
How to make this recipe
I've doubled the recipe to feed a crowd, as shown in the photos.
Prepare the ingredients:
- Let the cream cheese soften at room temperature for about half an hour. It makes mixing easier and ensures a smooth sauce with no lumps.
- If using frozen buko or young coconut, thaw overnight in the fridge or submerge the sealed package in hot tap water. Drain and discard the liquid. If you are using fresh, shred into strips and save the coconut juice for the gulaman.
- Drain the nata de coco and discard the liquid.
- Rinse pandan leaves thoroughly to remove dirt and sand.
- If using pinipig, toast on a skillet over medium heat until lightly browned. It will crisp up as it cools.
Make the gulaman - 2 ways:
OPTION 1 - Agar-agar Powder
(1)In a saucepan, combine the agar-agar powder and water or coconut juice. (2)Stir to dissolve the powder. Refer to the package instructions for the amount of water needed as it varies depending on the brand. To make firm jelly cubes that don't break apart easily, reduce the amount of liquid by ¼ cup for each package of 3 ounces.
(3)Tie the pandan leaves and add them in. (4)Let it come to a boil while constantly stirring for about a minute.
(5) Turn off the heat and make sure the agar-agar powder has completely dissolved. (6) Discard the pandan leaves.
(7)Strain through a fine-mesh sieve into a small dish approximately 8x4-inch (8x8-inch for a doubled recipe as shown in the photo). (8) Refrigerate for at least 1 hour or until set.
OPTION 2 - Agar-Agar Bar
(1)With your kitchen scissors or shears, cut the agar-agar bar into small pieces to dissolve them faster. (2)Place them in a bowl and soak in 2 cups of water for about 15 minutes to hydrate.
(3)Transfer to a saucepan and add the tied-up pandan leaves. (4)Let it come to a boil while constantly stirring for about 3 minutes.
(5) When all the pieces have dissolved, turn off the heat. (6)Remove the pandan leaves.
(7)Pour through a fine-mesh sieve into a small dish approximately 8x4-inch (8x8-inch for a doubled recipe shown in the photo). (8)Let it set in the fridge for about 30 minutes. They set faster, even at room temperature.
Agar-agar powder yields a better texture and a more appetizing color.
(9)In a saucepan, bring about 3 cups of water to a boil over medium-high heat. (10)Add the sago or tapioca pearls only when it starts to boil. Adding them too soon will cause them to disintegrate.
(11)Stir them right away, so they don't stick on the bottom or clump together. Cover, turn the heat down to medium, and cook until entirely translucent, for about 20 minutes, depending on the size. Do stir occasionally to make sure the sago pearls remain separate. (12)Using a strainer, drain and rinse under cold running water to remove residual starch to keep from sticking together as they cool.
(13)Combine the softened cream cheese and condensed milk in a medium bowl. (14)Using a whisk or a hand mixer, mix until smooth. Taste and add more condensed milk as desired.
(15)In a large bowl, combine buko or young coconut, nata de coco, and sago pearls. (16)Add the cream sauce. (17)Gently mix them with a spoon or a rubber spatula.
(18)Take the gulaman from the fridge and cut it into 1-inch squares. (19)Gently mix it in.
Cover with plastic and chill for a few hours before serving.
Serve:
Serve with a scoop of vanilla ice cream and some toasted pinipig.
Frequently asked questions and tips
I wouldn’t recommend freezing this salad. When thawed, it gets watery and the texture of the sago changes and loses its chewiness. Buko pandan salad is best when fresh and served within 3 days. If you must freeze to extend shelf life, cover thoroughly and mix it up after thawing.
Make sure to drain the ingredients very well. Buko and nata de coco tend to be watery. The thick consistency of the cream cheese should balance that out.
You may soak them in cold water or simple syrup (boiled equal parts of water and sugar) until ready to use. If they are already clumped together, rinse under hot tap water and separate them with a fork.
Agar-agar shouldn't take too long set. If it won't solidify, you probably have added too much water or not enough agar-agar. To fix this, you can remelt it in the saucepan and add more water or agar-agar as necessary.
The key takeaway
Buko is the star of this dessert but not every buko is the same. Make sure the coconut flesh is sweet and tender, and adjust the sweetness of the salad to your taste to truly enjoy this easy, delicious treat.
Watch how I make it here
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📖 Recipe
Buko Pandan Salad
Equipment
- Mixing bowls
- Saucepan
- Skillet
- Fine-mesh Sieve
- Whisk or hand mixer
- 8x4-inch dish
Ingredients
- 1 small frozen package (1 pound) or 2 cups fresh young coconut strips
- 1 small jar (16 ounces) nata de coco or coconut gel
- 1 small box (3 ounces) unflavored green gulaman powder or 1 bar (0.35 ounce)
- 4 fresh or frozen pandan leaves about 4 drops of pandan extract
- ¼ cup (1.5 ounces) uncooked sago or tapioca pearls
- 4 ounces (½ block) cream cheese
- ½ cup condensed milk more to taste
Optional Toppings
- Vanilla ice cream
- Pinipig or pounded young rice
Instructions
PREPARE THE INGREDIENTS:
- Let the cream cheese soften at room temperature for about half an hour. It makes mixing easier and ensures a smooth sauce with no lumps.
- If using frozen buko or young coconut, thaw overnight in the fridge or submerge the sealed package in hot tap water. Drain and discard the liquid. If you are using fresh, shred into strips and save the coconut juice for the gulaman.
- Drain the nata de coco and discard the liquid.
- Rinse pandan leaves thoroughly to remove dirt and sand.
- If using pinipig, toast on a skillet over medium heat until lightly browned. It will crisp up as it cools.
MAKE THE GULAMAN – 2 ways:
- Option 1 – Agar-agar PowderIn a saucepan, combine the agar-agar powder and water or coconut juice. Stir to dissolve the powder. Refer to the package instructions for the amount of water needed as it varies depending on the brand. To make firm jelly cubes that don't break apart easily, reduce the amount of liquid by ¼ cup for each package of 3 ounces.
- Tie the pandan leaves and add them in. Let it come to a boil while constantly stirring for about a minute.
- Turn off the heat and make sure the agar-agar powder has completely dissolved. Discard the pandan leaves.
- Strain through a fine-mesh sieve into a small dish or pan approximately 8x4-inch. Refrigerate for at least 1 hour or until set.
- Option 2 – Agar-agar BarWith your kitchen scissors or shears, cut the bars into small pieces to dissolve them faster.
- Place them in a bowl and soak in 2 cups of water for about 15 minutes to hydrate.
- Transfer to a saucepan and add the tied-up pandan leaves. Let it come to a boil while constantly stirring for about 3 minutes.
- When all the pieces have dissolved, turn off the heat. Remove the pandan leaves.
- Pour through a fine-mesh sieve into a small dish or pan approximately 8x4-inch. Let it set in the fridge for about 30 minutes. They set faster, even at room temperature.
MAKE THE SAGO:
- In a saucepan, bring about 3 cups of water to a boil over medium-high heat.
- Add the sago or tapioca pearls only when it starts to boil. Adding them too soon will cause them to disintegrate.
- Stir them right away, so they don't stick on the bottom or clump together. Cover, turn the heat down to medium, and cook until entirely translucent, for about 20 minutes, depending on the size. Do stir occasionally to make sure the sago pearls remain separate.
- Using a strainer, drain and rinse under cold running water to remove residual starch to keep from sticking together as they cool.
MAKE THE CREAM SAUCE:
- Combine the softened cream cheese and condensed milk in a medium bowl.
- Using a whisk or a hand mixer, mix until smooth. Taste and add more condensed milk as desired.
ASSEMBLE:
- In a large bowl, combine buko or young coconut, nata de coco, and sago pearls. Add the cream sauce. Gently mix them with a spoon or a rubber spatula.
- Take the gulaman from the fridge and cut it into 1-inch squares. Gently mix it in.
- Cover with plastic wrap and chill for a few hours before serving.
SERVE and STORE:
- Serve with a scoop of vanilla ice cream and some toasted pinipig. Keep refrigerated and serve within three days.
- Store in the refrigerator and consume within 3 days.
Video
Notes
- Buko or Young coconut: I used frozen young coconut strips available in Asian supermarkets. If fresh ones are available, definitely choose those. Shred them, save the juice, and use it for the agar-agar instead of water to make it flavorful.
- Nata de coco or Coconut gel: These are translucent, sweetened cubes made from fermented coconut water with a chewy, jelly-like texture. They are sold in jars in Asian supermarkets and are typically added to desserts like Halo-Halo or drinks (the same coconut jelly in boba/bubble tea).
- Agar-Agar or Gulaman: Unlike gelatin made from meat byproducts, agar-agar is plant-based from seaweed extract. I recommend using agar-agar powder instead of bars because it's convenient and makes a better gulaman in texture and color. Choose the green, unflavored variety or use buko pandan-flavored, if available. To add flavor to the gulaman, use coconut juice and add some sugar.
- Pandan leaves (also known as screwpine): Used for their flavor and aroma in Southeast Asia, much like vanilla in the West. Buy fresh or frozen pandan leaves, or use pandan extract. They are great on desserts, drinks, and even savory dishes. The leaves can be boiled, bruised, chopped, or pulverized to infuse its unique flavor and light green hue. To me, pandan doesn't have any specific taste, but the aroma is like no other. It is overpowering in a good way — a combination grassy, nutty, and floral.
- Sago or Tapioca pearls: Sago is the starch from tropical palm trees, while tapioca is from cassava plants. They can be used interchangeably in this recipe as they are very similar, both chewy and cooked the same way. Go with white (which turns clear after cooking) and small-size sago or tapioca pearls.
- Cream cheese: I like using cream cheese instead of all-purpose cream or table cream (which you can still use, by the way) to make the sauce slightly thick, creamy, and not watery.
- Condensed milk: Adjust the amount of condensed milk to the desired sweetness. Start with ½ cup and go from there.
- Vanilla ice cream: It makes it better but not necessary. Feel free to skip.
- Pinipig or Pounded young rice: Sold fresh or frozen, these are young, glutinous rice flattened into flakes that add crunch. They are toasted until lightly browned and added to desserts.
- To avoid a watery mixture, drain the ingredients very well.
- To prevent the sago pearls from sticking together, you may soak them in cold water or simple syrup (boiled equal parts of water and sugar) until ready to use. If they are already clumped together, rinse under hot tap water and separate them with a fork.
- Agar-agar shouldn't take too long set. If it won't solidify, you probably have added too much water or not enough agar-agar. To fix this, you can remelt it in the saucepan and add more water or agar-agar as necessary.
- On freezing: It's not recommended as thawing makes the salad watery and the sago pearls lose their chewy texture. If you must freeze to extend shelf life, cover thoroughly and mix it up after thawing.
Bim
Wow, one of my favorite dessert! Will surely make this for Thanksgiving. My family loves this. Thank you Nora!