Cold Buko Pandan Salad with Coconut and Pandan Jelly

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing Filipino dessert featuring young coconut strips, pandan-flavored jelly, and sweetened cream, perfect for warm weather. This filipino-inspired desserts ready in about 15 minutes layers young coconut strips (buko), prepared and chilled pandan jelly cubes, sweetened condensed milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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.

Prep: 15 min Serves 4 Filipino cuisine 220 cal/serving
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Ingredients

Equipment for this recipe

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Instructions

  1. Step 1: In a medium bowl, combine 2 cups young coconut strips and 1 cup pandan jelly cubes.
  2. Step 2: In a separate bowl, mix 1/2 cup sweetened condensed milk, 1 cup all-purpose cream, 2 tbsp sugar, and 1/2 cup water until sugar is fully dissolved and the mixture is smooth and creamy.
  3. Step 3: Pour the creamy mixture over the coconut and jelly mixture, folding gently to combine everything evenly.
  4. Step 4: Cover and chill in the refrigerator for at least 1 hour to let flavors meld and the dessert cool thoroughly before serving.

Frequently asked questions

How long does Cold Buko Pandan Salad with Coconut and Pandan Jelly take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Cold Buko Pandan Salad with Coconut and Pandan Jelly?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Cold Buko Pandan Salad with Coconut and Pandan Jelly?

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 Cold Buko Pandan Salad with Coconut and Pandan Jelly for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Cold Buko Pandan Salad with Coconut and Pandan Jelly?

Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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