Creamy Filipino Buko Pandan With Coconut and Jelly

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes

Buko pandan is the cold, creamy scoop I reach for after a heavy meal, with bits of young coconut and green pandan jelly. I keep the pandan subtle so it stays fragrant rather than soapy.

Using a few simple ingredients, including young coconut strips and pandan extract, this Filipino Buko Pandan Recipe promises a sweet and creamy treat that is sure to satisfy your cravings.

Refreshing Creamy Buko Pandan Salad

This creamy salad features young coconut, vibrant green pandan jelly, and a luscious coconut cream dressing. It combines different textures and refreshing flavors, making it a popular choice for parties and gatherings. The recipe can be prepared in about 30 minutes and serves 6-8 people.

Ingredients

2 cups young coconut meat, shredded or cut into strips
1 cup pandan-flavored jelly, diced
1 cup coconut cream
1 cup sweetened condensed milk
1/2 cup evaporated milk
1 teaspoon pandan extract (optional)
1 cup crushed ice (optional for serving)
Chopped nuts or fruits for garnish (optional)

Instructions

Prepare the Ingredients: In a large mixing bowl, combine the shredded coconut meat and diced pandan jelly.
Make the Dressing: In another bowl, mix together the coconut cream, sweetened condensed milk, evaporated milk, and pandan extract until smooth and well combined.

Combine: Pour the dressing over the coconut and jelly mixture. Gently fold everything together until the ingredients are evenly coated.
Chill: Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld and for the dessert to chill.
Serve: Spoon the salad into serving bowls. If desired, serve over a bed of crushed ice and garnish with chopped nuts or fruits. Enjoy this refreshing treat!