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bowl of Buko Pandan Filipino Salad Dessert

Buko Pandan Filipino Salad Dessert

A creamy, refreshing Filipino dessert made with young coconut strips, pandan-flavored jelly cubes, and chewy sago pearls, all mixed in sweetened condensed milk and cream. Perfectly chilled, it’s a tropical treat that’s light, sweet, and fun to eat.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Filipino
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups young coconut strips buko
  • 1 cup pandan-flavored gelatin cut into small cubes
  • ½ cup small sago pearls
  • 1 cup sweetened condensed milk
  • 1 cup heavy cream or all-purpose cream
  • ½ cup sugar adjust to taste
  • 1 tsp pandan extract optional for extra aroma
Optional add-ins:
  • Nata de coco
  • Diced tropical fruits mango, jackfruit, pineapple
  • Toasted coconut flakes for garnish

Method
 

Step 1: Cook the sago pearls
  1. Boil water in a medium saucepan.
  2. Add sago and cook for 10–15 minutes until pearls turn translucent.
  3. Drain and rinse under cold water to remove excess starch. Set aside.
Step 2: Prepare pandan jelly
  1. If using store-bought gelatin, cut into small cubes.
  2. For homemade, dissolve agar-agar or gelatin powder with water, sugar, and pandan extract, let it set, then cube.
Step 3: Mix ingredients
  1. In a large bowl, combine coconut strips, sago, and pandan jelly cubes.
  2. Add sweetened condensed milk and heavy cream.
  3. Gently fold all ingredients together until coated. Taste and adjust sugar if needed.
Step 4: Chill
  1. Cover and refrigerate for at least 2 hours before serving.
Step 5: Serve
  1. Scoop into bowls and optionally garnish with toasted coconut flakes or diced fruits. Enjoy chilled.

Notes

  • Fresh young coconut is ideal for the best flavor, but canned works fine.
  • Adjust sugar based on personal taste; condensed milk is already sweet.
  • For a tropical twist, add diced mango, jackfruit, or nata de coco.
  • Best served chilled; freezing is not recommended as the texture changes.