Buco Pandan Salad (Coconut – Screwpine Leaves Salad)

Buco Pandan Salad


  • 6 pandan leaves, washed and cut into 1-inch pieces
  • 1 large bottle of Sweetened Nata de Coco
  • * You can also make your own sweetened Nata de Coco by cooking it in sugar and water.
  • meat of 2 large Coconuts, grated to strips
  • 3 cups tapioca pearls
  • 2 cans of condensed milk
  • ¾ c water
  • 1 packet of green gelatin
  • * I prefer Alsa because it produces firmer gelatin.You can use any brand you want,though.


  1. Boil the cut-up pandan leaves in water until the water is infused with pandan flavor.Separate leaves with the water and set aside.
  2. Cook the gelatin according to packet directions but use two-thirds of the pandan infused water. Reduce the amount of water needed so you’ll get firmer gelatin.
  3. Cut gelatin into cubes when it solidifies.
  4. Strain Nata de Coco to remove the sugar syrup.
  5. Combine coconut strips, tapioca pearls, nata de coco, condensed milk, cubed gelatin and what’s left of the pandan-infused water.
  6. Add the pandan leaves you have set aside as a garnish.
  7. Mix well. Put in a container and chill for 4 hours.
  8. Serve chilled.
  9. You can also add green food color to add to presentation.