Buko Pandan Fruit Salad with Coconut Cream

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A traditional Filipino dessert salad featuring young coconut, tropical fruits, and pandan-scented coconut cream for a refreshing, sweet, and aromatic treat. This Filipino-inspired salad recipe (vegan), ready in about 28 minutes, pairs young coconut meat, pineapple, dragon fruit into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 290 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, cut into 1/2-inch cubes young coconut meat
• 1 cup, cubed (1/2-inch) pineapple
• 1 cup, cubed (1/2-inch) dragon fruit
• 1 (13.5 oz) can, full-fat coconut milk
• 1 tsp pandan extract
• 1/4 cup white sugar
• 3 tbsp toasted coconut flakes

Instructions

1. Step 1: In a small saucepan over medium heat, combine 1 (13.5 oz) can full-fat coconut milk, 1/4 cup white sugar, and 1 tsp pandan extract; simmer gently for 7-8 minutes until sugar dissolves and the mixture thickens slightly, stirring constantly to prevent scorching.
2. Step 2: In a large bowl, combine 2 cups cubed young coconut meat, 1 cup cubed pineapple, and 1 cup cubed dragon fruit.
3. Step 3: Pour the warm pandan coconut cream over the fruit mixture and toss gently until all pieces are evenly coated.
4. Step 4: Refrigerate for at least 2 hours to allow flavors to meld, then sprinkle with 3 tbsp toasted coconut flakes before serving.