Buko Pandan Salad
Buko pandan salad is a no-bake Filipino dessert made with pandan-flavored gulaman cubes, shredded young coconut, nata de coco, and a sweetened cream base. Make it a day ahead for parties and holidays.
Servings: 12 servings
Calories: 210kcal
Equipment
- Medium saucepan
- whisk
- large mixing bowl
- 9x13 pan
- Airtight container for storage
- Sharp knife and cutting board
Ingredients
- 3.17 oz gulaman powder Mr. Hat, Alsa, or Ferna
- Water per package directions minus one quarter
- Buko pandan flavoring to taste
- Green food coloring a few drops
- 1 pound shredded young coconut buko, thawed and drained
- 12 ounce nata de coco drained
- 1 cup heavy whipping cream
- ¾ cup sweetened condensed milk
Instructions
- Cook the gulaman powder according to your package directions, using three-quarters of the water called for. If the box says four cups, use three. Stir in the buko pandan flavoring and green food coloring, then bring to a full boil so the powder activates.3.17 oz gulaman powder, Water, Buko pandan flavoring, Green food coloring
- Pour into a 9x13 pan and refrigerate 1 to 2 hours, until firm enough that a knife cuts through without dragging.
- Cut the set gulaman into small cubes.
- In a large bowl, stir the heavy cream and sweetened condensed milk together until smooth.1 cup heavy whipping cream, ¾ cup sweetened condensed milk
- Fold in the drained young coconut, nata de coco, and gulaman cubes. Fold gently and stop as soon as everything is coated, since over-mixing breaks the cubes and makes the salad watery.1 pound shredded young coconut, 12 ounce nata de coco
- Cover and refrigerate 4 to 6 hours before serving. The cream looks loose at this stage and thickens as it chills. Serve cold.
Notes
- The water reduction is the whole recipe. Cutting the liquid to three-quarters of what the package calls for gives cubes that hold their edges in the cream instead of dissolving.
- Drain everything well. Undrained coconut and nata de coco syrup are the two most common reasons this turns watery.
- Make ahead: the gulaman can be cooked and set overnight. Mix in the morning for an evening party.
- Storage: airtight in the refrigerator for 3 to 5 days, best in the first two. Freezing is not recommended, since gulaman turns spongy and the cream separates.
- Substitutions: gelatin works but sets softer and must stay refrigerated. Add cooked sago pearls or drained kaong for extra chew.
Nutrition
Calories: 210kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Sodium: 45mg | Sugar: 24g
