Buko pandan salad is a Filipino dessert salad made with young coconut, nata de coco, and sago, all tossed in a sweetened cream base and flavored with pandan. If you grew up going to fiestas and family gatherings, you know it as a handaan fixture — always on the table alongside fruit salad, the two taking turns as the dessert everyone reaches for first.
The gulaman needs at least 4 hours to set, so plan to make it the day before if you can. For the pandan flavor, bottled pandan flavoring works fine here — no need to steep fresh leaves. Some versions also include kaong — feel free to throw some in. If you can't find fresh buko, frozen works just as well; just thaw and drain it well before using.
Make the gulaman: In a medium saucepan, combine water, 1 (90g) pack green gulaman, sugar, and 2–3 tsp pandan flavoring. Stir to mix. Bring to a boil over medium heat, stirring constantly so the gulaman doesn't settle at the bottom. Once boiling, pour into a mold and let it set in the fridge for at least 4 hours or overnight. Unmold and cut into small cubes, roughly the same size as nata de coco.
Cook the sago: Bring 6 cups of water to a boil in a medium saucepan. Add the dry sago and cook over medium heat, stirring occasionally, until the pearls are almost fully translucent with just a small white dot in the center, about 15–20 minutes. Take off the heat, cover, and let sit for another 10 minutes until fully clear. Drain and rinse under cold water.
Assemble the salad: In a large bowl, whisk together the all-purpose cream, condensed milk, and a pinch of salt until combined. Fold in the buko, nata de coco, sago, and gulaman cubes. Chill for at least 1 hour before serving.
