Buko Pandan - Vietnam
|

Absolutely Easy and Delicious BUKO PANDAN SALAD

Our Buko Pandan Recipe….

Buko Pandan is the cold Salad made of shredded young coconut meat, pandan leaves and Pandan flavored gelatin cubes mixed with cream and condensed milk. Gelatin is cooked with smashed pandan leaves to gives its natural flavor.

Today, I’ll be sharing my Nanay Nilda’s Buko pandan Salad recipe that has been passed down from me and my nieces. Absolutely an easy salad to make for people on the go. After shredding the coconut and mix all the ingredients and put it in the fridge to serve later.

Buko Pandan - Vietnam
Buko Pandan – Vietnam

One of the dessert that takes me back to my childhood as it is made only on special occasion. As we all know, Philippines is a coconut heaven. There’s always coconut tree insights wherever you go. As a child, we have known coconut all our lives, from skin care, food, drinks, or even use it as household items.

They say, coconut tree is literally, the tree of life (I can’t argue with that). From its leaves where we use as Walis-Tingting (Broom stick), roof for our house (nipa hut), or even fire starter for cooking. Young coconut meat can be eaten as it is or even put in various salad, like this one. Make coconut cream and the list goes on…

Different kinds of Buko Salad

There are so many ways to have the done. Some people add more things to make it more colourful and festive as this for it usually serve on Christmas or New Year.

Nutritional Facts

Percent Daily Value *Are based on 1500 Calorie diet. It may be higher or lower depending on your calorie needs.
8 gFats (saturated Fats 5g)
5 gCalories
25 gCarbohydrates
7 g Potassium
0 gSodium
2 gProtein
60 mgCalcium
2 mgIron
* For 1 cup per serving (110g)

Absolutely delicious BUKO SALAD

Recipe by MichelleCourse: DessertCuisine: Flavours of the PhilippinesDifficulty: Easy
Servings

6-10

servings
Prep time

10

minutes
Calories

410

kcal

Ingredients

  • 1 cup White Kaong, drained (palm fruit)

  • 1 cup Green Kaong, Drained

  • 2 heads Young coconut, shredded

  • 1 cup condensed milk

  • 2 cups Gelatine cubes, Pandan flavoured

  • 1.5 cup All-Purpose Cream

Directions

  • Cook Gelatine with Pandan leaves to extract its flavour.
  • Drain Kaong and shred young coconut and set it aside.
  • Mix well all the ingredients.
  • Put it in the fridge to let it chill.

Notes

  • Ingredients may vary depending on its availability.

IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THIS PHOTO

Buko Pandan - PIN
Buko Pandan – PIN

Enjoy this Filipino Desert..

Be sure to leave a comment if you give this recipe a try. Be sure to let us know how much you liked this recipe! Be sure to visit all of my other Flavours of the Philippines recipes! We are looking forward to hearing from you!

Cheers

Similar Posts

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.