Creamy Buko Pandan Salad

5 from 12 reviews


  • 2 boxes of Buko Pandan Jelly, cooked according to package direction
  • 1 large jar of Nata De Coco
  • 2 (250ml) packs of Nestle Cream
  • 1 can condensed milk
  • Meat of 3 coconuts, shredded
  • 3 cups of sago


  1. Cut gelatin into cubes when it solidifies. Set aside.
  2. Strain Nata de Coco to remove the sugar syrup.
  3. Combine all the ingredients in a large bowl and mix well.
  4. You may put a few drops of creamy pandan extract for added flavor.
  5. Put in a container and chill for 4 hours in the fridge.
  6. Serve chilled.