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.
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 g | Fats (saturated Fats 5g) |
| 5 g | Calories |
| 25 g | Carbohydrates |
| 7 g | Potassium |
| 0 g | Sodium |
| 2 g | Protein |
| 60 mg | Calcium |
| 2 mg | Iron |
| * For 1 cup per serving (110g) |
Absolutely delicious BUKO SALAD
Course: DessertCuisine: Flavours of the PhilippinesDifficulty: Easy6-10
servings10
minutes410
kcalIngredients
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.
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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
