A lush dessert that puts the flavors of pandan and coconut front and center.
Using coconut in many forms packs the salad with layers of flavor and varying textures.
Fruit salad, a mixture of fresh or canned fruits, was introduced to the Filipino diet during the American occupation. Like embutido and, fruit salad has been Filipinized―a term applied to dishes that have been borrowed and adapted to suit local tastes and use available ingredients. Nowadays, most Filipino versions of fruit salad use a combination of canned fruit cocktail and table cream .
Buko pandan is a kind of variation on that Filipinized fruit salad. Originally concocted on the island of Bohol in the Eastern Visayas region, this lush dessert is made withjelly, shredded young coconut meat , table cream, and sweetened condensed milk. It’s widely enjoyed across the country and is served at home, in restaurants, and, often, fiestas. Buko pandan is also a popular flavor option for other desserts, like ice cream, pastries, and cakes.
I remember making this dish with my lola . We would visit the nearby palengke, or market, to buy agar-agar―a gelling agent derived from seaweed that was sold in brightly-colored dried bars―and fresh buko from a coconut peddler. To select the perfect coconut, he knocked on coconuts in search of the youngest, juiciest one . Armed with a machete, he would trim the top, shave off the outer husk, and let you sip the juice.
For the creamy component, I use unsweetened coconut cream and sweetened condensed coconut milk to let the coconut take center stage―a move that makes this salad dairy-free. I like to mix in macapuno and nata de coco for added chewiness, both of which complement the bouncy jelly. Lastly, a sprinkle of toasted pinipig, or pounded young rice, on top provides a little crunch.
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