Welcome to this delicious journey where we explore the tropical flavour explosion that is the refreshing Buko Pandan salad. Originating from the vibrant nation of the Philippines, our buko pandan recipe is simple, tasty, and brings an exotic touch to your table.
What is buko pandan salad?
Buko Pandan is a classic Filipino dessert that combines the refreshing flavours of young coconut (buko) and screwpine leaves (pandan). This creamy, gelatinous delight is loved by all and frequently features in festive feasts and summer parties.
Why You Should Try Buko Pandan
Buko Pandan is not just about its taste; it’s a unique culinary experience.
The tender, subtly sweet buko, paired with the distinct aroma of pandan leaves, creates an irresistible dessert. Plus, young coconuts are rich in electrolytes, making this a refreshing treat on a hot day. Whether you’re a newbie to Filipino food or looking to relive your childhood memories of cold dessert on a hot day, this Buko Pandan recipe is a must-try.
How to Make Buko Pandan Salad
Ingredients:
- 2 fresh young coconuts (buko)
- 7 cups of water
- 2 packs of pandan-flavoured gelatin (90g each)
- 5 pandan leaves, washed and knotted
- 1 can (14 oz) of sweetened condensed milk
- 2 cups of heavy cream
- 1 cup of small tapioca pearls (optional)
Instructions:
- Prepare the Pandan Gelatin: In a pot, bring 7 cups of water and pandan leaves to a boil. Once boiling, lower the heat and let it simmer for about 10 minutes. This will extract the pandan flavour from the leaves. Remove the pandan leaves and add the pandan-flavoured gelatin to the pot. Stir until fully dissolved. Pour the mixture into a flat tray and let it cool. Once cooled, refrigerate until the gelatin sets.
- Cook the Tapioca Pearls (Optional): Boil water in a pot, add the tapioca pearls, and cook until they are transparent. Remember to stir occasionally to prevent the pearls from sticking together. Once cooked, rinse them under cold water and set them aside.
- Prepare the Buko: Crack open the young coconuts and drain the coconut water (you can save it for a refreshing drink). Scrape out the coconut meat using a coconut scraper or a spoon. Try to make long, thin strips for a nice texture in the salad.
- Assemble the Salad: Once the pandan gelatin has set, cut it into cubes. In a large mixing bowl, combine the shredded coconut meat, cubed pandan gelatin, cooked tapioca pearls (if using), sweetened condensed milk, and heavy cream. Mix well to ensure everything is evenly distributed.
- Chill and Serve: Cover the bowl with cling wrap and refrigerate for at least two hours before serving. The Buko Pandan Salad is best served cold. Enjoy your fresh, homemade Buko Pandan Salad!
This delicious and refreshing Filipino dessert is perfect for hot summer days or festive gatherings. Enjoy the creamy, sweet, and subtly aromatic flavours of this easy Buko Pandan recipe.
Tips for Making Buko Pandan Salad
Although this buko pandan recipe is easy to make, here are some tips that will help you get the best results:
- Start by soaking the gelatin in cold water. This will help it dissolve more easily when you add hot liquid.
- When choosing young coconuts, opt for those that feel heavy and full of water.
- Allow enough time for the salad to chill. This not only allows the flavours to meld but also gives the dessert its signature refreshing touch.
- For a richer, deeper flavour, use freshly extracted coconut milk.
- If you want a thicker texture, add more gelatin to the recipe.
Frequently Asked Questions about Buko Pandan
1. Can I store the leftover Buko Pandan salad?
Absolutely, just ensure it’s in a sealed container in the fridge.
2. What if I can’t find pandan leaves?
While pandan leaves give the unique flavour, you could use pandan extract as a substitute.
Final Thoughts
Preparing Buko Pandan salad at home using our easy Buko Pandan recipe can be an exciting culinary adventure. With its unique blend of flavours and textures, it’s sure to be a hit with your family or guests.
Did you try our Buko Pandan recipe?
Share your experience in the comments section below. We would love to hear your tweaks and suggestions! If you enjoyed this blog, don’t forget to share it with your friends and sign up for our newsletter for more exciting recipes.
Happy cooking!
