Cold Buko Pandan Salad with Coconut and Pandan Jelly

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing Filipino dessert featuring young coconut strips, pandan-flavored jelly, and sweetened cream, perfect for warm weather. This Filipino-inspired recipe, ready in about 15 minutes, layers young coconut strips (buko), 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

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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.

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