A favorite dessert in Filipino celebrations is Buko Pandan Salad because it is delicious and refreshing, and it goes very well with any Filipino dish. It also happens to be easy to make. The only secret to making your Buko Pandan Salad extra special is using buko juice (coconut water) in cooking the buko pandan gelatin instead of plain water. So even if your gelatin turns out to be watery, there is no need to drain off the liquid because it is buko juice and the natural sweetness of the coconut water adds more flavor to the cold and refreshing Pinoy dessert.
My sister Susan Dy made Buko Pandan Salad on Ash Wednesday, after chancing upon the buko vendor pushing a truckload of buko outside the church after attending Ash Wednesday Mass.
Buko Pandan Salad
6 cups fresh buko juice (coconut water)
1 pouch Mr. Gulaman Buko Pandan Gelatin
1/2 cup white sugar
coconut meat from 2 pcs. coconuts
250ml. All-Purpose Cream
condensed milk to taste
1-1/2 cups cooked sago (tapioca)
1. Put buko juice into a saucepan. Sprinkle gelatin over the juice. Add sugar. Mix and cook over low heat until mixture boils.
2. Pour mixture into flat trays or platters and allow to set.
3. When set, cut buko pandan gelatin into cubes.
4. Cut buko meat into cubes or shred.
5. In a big bowl, combine buko pandan gelatin and buko meat. Mix.
6. Pour in all-purpose cream.
7. To sweeten, add condensed milk to taste.
8. Add sago and mix well.
9. Chill, then enjoy.