Buko Pandan Fruit Salad with Coconut Cream
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 salads (vegan) ready in about 28 minutes pairs cubed (1/2-inch) pineapple, cubed (1/2-inch) dragon fruit, (13.5 oz) can, full-fat coconut milk 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
- 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.
- Step 2: In a large bowl, combine 2 cups cubed young coconut meat, 1 cup cubed pineapple, and 1 cup cubed dragon fruit.
- Step 3: Pour the warm pandan coconut cream over the fruit mixture and toss gently until all pieces are evenly coated.
- Step 4: Refrigerate for at least 2 hours to allow flavors to meld, then sprinkle with 3 tbsp toasted coconut flakes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Buko Pandan Fruit Salad with Coconut Cream take to make?
Total time is about 28 minutes (20 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Buko Pandan Fruit Salad with Coconut Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed (1/2-inch) pineapple from drying out.
Can I substitute ingredients in Buko Pandan Fruit Salad with Coconut Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Buko Pandan Fruit Salad with Coconut Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Buko Pandan Fruit Salad with Coconut Cream vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
