Buko Pandan Salad 
Buko Pandan Salad is a Filipino cold dessert made from young shredded coconut strips, coconut gel, pandan jelly cubes and (sago) tapioca pearls in a sweetened cream. A perfect dessert for parties that will surely enjoy by everyone. Refreshing and delicious! 
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On this recipe, I used 1 piece of agar-agar that have been sitting in my pantry. I just cooked it according to packaging instructions then I added buko pandan extract to it. You can also use a gulaman or gelatin powder and follow cooking procedure. So any available green gelatin can be used as long as you add a small amount of pandan essence to give it a nice flavor. 
Sago can be optional but it would be nice to add it. Cooking sago is a little challenge as most packaging doesn't have instructions how to cook it. 
To cook, boil enough water in a large sauce pan. Add the small sago. Boil until the sago becomes translucent. Cooking time varies depending on the size of sago. For this recipe, I used the mini one and cooked it for about 12-15 minutes. Tip: If the water starts to thicken while boiling, add more water and continue boiling because if you don't, boiling will be much longer. Drain and rinse in cold water to stop the cooking process. I
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buko pandan salad recipe

Recipe update: 12/20/19
INGREDIENTS:
  • 2 packages (16 oz) frozen or 3 cups shredded coconut 
  • 1 can (12.8 oz) table cream
  • 1 can (14 oz) condensed milk 
  • 1 1/2- 2 cups coconut gel ( nata de coco)
  • 3/4 cup coconut juice
  • 2 cans green gulaman jelly (store bought), sliced in cubes or use 1 piece green agar-agar (gulaman) or 25 grams green unflavored gelatin powder
  • 1/2 tbsp (if using 1 piece agar-agar) + 1 tsp buko pandan essence
  • 1/2 cup small sago, tapiocal pearls  
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Procedure:
  • Cook small sago as instructed in the package. Set aside.
  • If using green gulaman in a can, remove from can and slice into cubes.
  • If using 1 piece agar-agar (gulaman), combine 2 3/4 cups water and 1 piece agar-agar. Soak for 30 minutes. Boil until it melts then add sugar and 1 tbsp pandan extract. Cook for 10-15 minutes. Cool to set and cut into cubes.
  • If using the gelatin powder, follow packaging directions. Make sure to add pandan extract for flavor. 
  • Combine all ingredients in a bowl starting from shredded coconut (If using frozen, make sure to add the buko juice that comes in the package), gulaman, nata de coco, table cream, condensed milk & cooked sago. Mix well. 
  • Refrigerate before serving.
**NOTE: if using fresh shredded coconut instead of the packaged frozen shredded coconut, add 1/2 to 3/4 cups of buko juice or use the juice from the nata de coco.


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