Filipino Dessert: Buko Pandan Salad

published by theyzah25 on Apr 20, 2011

Delicious, very creamy and milky, sweet, have affordable and cheap ingredients and anyone can make this easy dessert. This is a medium old coconut, pandan infused gelatin, cream and milk. You can also add Nata de Coco if you like..

This is an all time favorite dessert of Filipinos. It is sweet, creamy and has lots of milk. It requires less time to prepare, and you can enjoy it without spending too much money. This dessert is famous in every occasion; be it a birthday, anniversary, weddings or any special holidays. You can also enjoy this dessert whenever you want to.

The following are the list of ingredients needed to make our Buko Pandan:

                FOR THE GULAMAN/ GELATIN

  • 8 to 10 fresh leaves of Pandan (do not forget to rinse it thoroughly)
  • 5 cups Coconut water, 1 cup is separated
  • 2 bars of Green Gulaman (gelatin)
  • 1 cup of White Sugar
  • 1 small can Alaska Evaporated Filled Milk (approx. 154 mL)


  • 2 tetra bricks of All Purpose Nestle Cream (approx. 250 ml per tetra brick)
  • 1 ½ can of Alaska Condensed Milk (approx. 300 ml)


  • 2 cups of Sweetened Nata de Coco
  • 5 Buko (Medium Old Coconut), make sure that the meat of the coconut is tender -thinly sliced into strips, or you can use a young coconut grater.

You also have to prepare the following:

  • Measuring Cups
  • Cooling Trays
  • Salad Bowl
  • Small Casserole
  • 2 Large Serving Spoon
  • Knife (use any kind, just make sure that it is not serrated)
  • Strainer
  • Young Coconut Greater (if you don’t have this tool, slice your coconut into long strips)

Preparation, Procedures and Instructions:


  • In a small casserole, put 5 cup of coconut water and 8 to 10 leaves of pandan (make sure coil and twist your pandan leaves) and bring it to a boil. Let it simmer for 10 to 15 minutes (medium heat).
  • Shred your 2 gulaman/gelatin bars, and add it to your simmering coconut water with pandan leaves. Let it simmer for 5 minutes or until gulaman/gelatin is dissolved. Add your evaporated milk and sugar then stir. Let it simmer again for 3 to 5 minutes.
  • Remove the pandan leaves and pour your gulaman/gelatin into a cooling tray (use a strainer for a lump-free gulaman/gelatin). Let it cool, and then put it in the fridge. Do not discard the gulaman/ gelatin lumps in your strainer; we will use it later to our creamy mixture.


  • In the same casserole, boil 1 cup of coconut water and the lumps left in the strainer. Let it simmer for 3 to 5 minutes or until the gelatin lumps are fully dissolved.
  • While waiting for it, we can now grab our salad bowl and pour our Nestle All Purpose Cream and 450 mL Condensed Milk. Stir it and make sure it is mixed well.
  • Remove your gulaman/gelatin mixture from the stove. still using the strainer, pour it slowly to your creamy mixture while stirring it continuously (I highly recommend and advice you not to stop stirring it while adding your gelatin mixture, if you add the gelatin without continuously stirring it your creamy mixture would be lumpy.)
  • Set it aside and do not put it yet into your fridge. Remember, your creamy mixture has gelatin.

So we have now our creamy mixture, all we have to do is the following:

  • Add your buko or young coconut meat and the nata de coco. Carefully stir it until the creamy mixture is fully incorporated to the buko and nata de coco. Set aside.
  • Get your gulaman/gelatin from the fridge. Slice it into small cubes (gulaman and nata de coco should be the same size).
  • Add gulaman/gelatin to the creamy mixture with buko and nata. Again, carefully stir it until it creamy mixture is fully incorporated with the gulaman. Do not over-mix it or the gulaman/gelatin will be mashed.
  • Chill it for about an hour, and it’s ready to serve.

Note from the author:

First, I want to thank you giving you ample time in reading blog or my step-by-step guide in making the Buko Pandan Dessert. I Hope you enjoy making it and eating it.

If you don’t have cooling trays, you can use a Tupperware or any rectangular plastic container to mold your gelatin; we slice it anyway.

It not necessary for you to follow or use the brands of milk and cream that I used. You are free to use your own choice of milk and cream. You can lessen the condensed milk if you don’t like it sweet, or add more if you want it sweeter. And also, you can add another cup of coconut water for gelatin if you don’t want it hard. But remember, the disadvantage of a right measured cooked gelatin is, it would easily get mashed while stirring.

I am a cook in heart and soul. I put my life and love with my cooking. My skills in cooking are something that is innate. I don’t have any formal education, and I only learned the basics at home. Most of what I know I learned through observation (this includes seeing how it’s done or cooked, distinguishing ingredients through the taste and analyzing, and through the scent or the smell of the food). I also learned through researching (asking my mother, my friends, watching televisions or just by browsing the internet). Cooking is easy; you just need to have your imagination and most of all… YOU SHOULD HAVE THE HEART TO LEARN THE CRAFT.

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