Buko Pandan Salad (Young Coconut with Screwpine Salad) Recipe

Buko Pandan Salad is made of using young coconut and screwpine leaves, locally known as “Pandan”. Buko Pandan and Buko Salad have similarity in texture and dairy ingredients used. However, the green gelatin which contains the aroma and flavor of the Pandan gives the distinction of the refreshing dessert.

This desserts is a very easy and refreshing dessert. It's usually served during family gatherings and celebrations here in the Philippines and it is originated from province of Bohol.

Good for serving: 4-5 persons

Ingredients:

8 leaves of pandan
5 buko young coconut grated strips meat
10 cups coconut water
2 bars of Green Gulaman
235ml. all purpose cream (Nestle cream)
1 medium can of condensed milk
1 3/4 cups sugar to taste more sweeter
1 cup kaong

Cooking Procedure:

In a casserole, boil coconut water together with 8 pandan leaves that are individually twisted to break the fibers to extract the juice. Simmer for 20 minutes.
*Remove the pandan leaves and add gulaman, make sure you check if the remaining water is equal to 8 cups.
Stir well to ensuring gulaman is well-dissolved
Add sugar while mixing. Do this for 5 minutes.
Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
Meanwhile, mix the young coconut grated meat, kaong with the all purpose cream and condensed milk.
Get gulaman from ref and cut into 1 cm cubes.
Mix with buko mixture.
Served with ice cream on top for a more delectable treat.
Share and enjoy!

Note:

*1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.

References:

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