Buko Pandan Salad, sweet and creamy good for snack or dessert meal after meal. “What I loved about this salad?” is the lightly fresh flavor. I’m not saying it because it’s green but with the ingredients and how you should prepare it makes it lightly fresh. Buko Pandan should be sweet (but for me not too sweet, only lightly sweet) because it’s dessert and should be cold so it must be served from the freezer.
Picture Perfect Buko Pandan Salad
The buko or the coconut fruit that we used in this salad was not old and hard or the one we used to get a coconut milk. We picked the young one that was a little bit soft and easy to chew. Then, we used kaong or the immature fruit of the Palm tree, made into canned fruits after boiling them in sugar syrup that adds the flavor and texture because it’s a bit chewy and sweet. And the gulaman or the jellies, made from dried seaweeds with of course the color green. We also added some sweetened ingredients and Pandan—it’s a plant that gives an awesome smell and flavor for the food.
The whole dessert was an amazing treat for every occasion and also for an ordinary day to make it a bit special. I hope you guys will gonna try it sometimes. Because we will, definitely! My sister actually said that she will gonna make again in her husband’s birthday. So, if it does gonna happen, I will share it to you again. Let’s see if there’s a new twist on it like new ingredients or new flavors. So, folks see you again next time and happy reading!