When I was a kid, we use to serve Buko Pandan as a dessert during parties in our house. I always help my Mom preparing for it because I always eat the coconut, known as buko, even before it’s mixed with the other ingredients.
Buko Pandan is a Filipino salad originally originated in Bohol. Being the second topmost coconut producing country in the world, it is only perfect to serve our very own Buko Pandan to our guests. It can also be a form of a refreshing drink to satisfy our thirst.
Now, let’s try making our own Buko Pandan.
• 8 leaves of Pandan
• 5 Buko
• Water approx. 10 cups
• 3 small cans of Nestle Cream
• 1 medium can of Condensed Milk
• 2 bars of Green Gulaman
• 1 3/4 Cups Sugar
• 1 cup Kaong
• Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
• Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 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.
• Ensuring gulaman is well-dissolved stir well.
• 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 grated buko with the 3 cans of cream and 1 can of condensed milk.
• Add kaong if you prefer.
• Get gulaman from ref and cut into 1 cm cubes.
• Mix with buko mixture.
Remember! It’s best served if it is cold!
Perfect Pinoy dessert, isn’t it?! It will surely tempt you to want and eat more!