Easy Buko Pandan Salad

This is my favorite salad so far during my current visit to the Philippines. My talented and beautiful sister in law Pinky, my brother’s Benjie’s  wife, prepared it from fresh buko or young coconut. She was drinking the coconut water of the buko for health purposes and usually was left with the white delicious soft flesh of the buko. She decided to prepare this salad to make use of it.

It is easy to prepare this salad due to the availability of the pandan flavored gelatin mix. Pandan leaves are commonly used as flavoring in both savory and dessert dishes in the Philippines. Pinky also used a condensed milk product already mixed with cream. The latter is usually added  separately from a can of Nestle cream. The combination of the two milk products are used in fruit salads in the Philippines. Now they have both in one can. A bottle of kaong, or palm sugar, a nutty textured unriped fruit from a palm tree that was cooked in sugar, was also added. It contributes to the overall mixed texture of the salad, soft and crunchy and creamy and sweet.

Buko Pandan Salad

• Meat from 4 buko, shredded Note 1
• 1 bottle kaong, drained
• 1 box pandan gelatin mix
• 1 can Angel Brand Kremdensada (condensed milk with creme) Note 2

Prepare the pandan gelatin according to the package directions. Cut the prepared gelatin into cubes. 

Combine the cubed pandan gelatin with the rest of the ingredients. 

Enjoy. 

Notes

1. One can use two buko. The result will be a sweeter salad. 

2. One can use plain condensed milk and mix it with a can of Nestle Creme or softened cream cheese.