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+ servings
buko pandan salad served in a cup

Buko Pandan Salad

Buko pandan salad is a Filipino dessert that is so easy to recreate. It consists of young coconut and pandan-infused agar-agar with a creamy sauce that isn't too sweet.
Course Dessert
Cuisine Filipino
Diet Gluten Free
Prep Time 15 minutes
Cook Time 30 minutes
Refrigerate: 4 hours
Total Time 4 hours 45 minutes
Servings 6 cups
Calories 465kcal
Author Nora Rey
Cost $10-$12


  • Mixing bowls
  • Saucepan
  • Strainer
  • Whisk or hand mixer
  • 8x4-inch dish
  • Skillet (optional)


  • 1 pound fresh or frozen shredded young coconut about 2 cups; drained
  • 16 ounce nata de coco or coconut gel drained
  • 1 3-ounce box unflavored green agar-agar powder sub: unflavored green gelatin
  • 4 fresh or frozen pandan leaves rinsed; sub: 6 drops pandan extract
  • ¼ cup sago sub: tapioca pearls
  • 4 ounces cream cheese softened to room temperature; sub: all-purpose cream or table cream
  • ½ cup condensed milk more to taste
  • toasted pinipig or pounded young rice (optional)
  • vanilla ice cream (optional)


  • Combine the agar-agar powder and water or coconut juice. Check package instructions for the amount of water. To make firm jelly cubes that don't break apart easily, reduce the liquid by ¼ cup.
  • Tie the pandan leaves and add them in. Let it boil for about a minute.
  • Discard the pandan leaves and strain the mixture into a dish or pan (approximately 8x4-inch). Refrigerate for at least 1 hour or until set.
  • Add the sago to about 3 cups of boiling water. Stir occasionally to avoid sticking on the bottom or clumping together. Cover and lower the heat to medium.
  • Cook until translucent for about 20 minutes. Drain and rinse under cold running water.
  • In a medium bowl, combine the cream cheese and condensed milk until smooth. Give it a taste and add more condensed milk as desired.
  • In a large bowl, combine the young coconut, nata de coco, sago, and add the cream mixture. Mix them together.
  • Cut the agar-agar into small cubes and gently mix them in.
  • Cover and chill for a few hours until cold before serving.



To serve: You can serve buko pandan with a scoop of vanilla ice cream on top and toasted pinipig for extra crunch. 


Serving: 6g | Calories: 465kcal | Carbohydrates: 73g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 265mg | Potassium: 575mg | Fiber: 8g | Sugar: 19g | Vitamin A: 322IU | Vitamin C: 5mg | Calcium: 202mg | Iron: 4mg