HOW TO MAKE BUKO PANDAN SALAD (BUCO SALAD)

In this recipe, we are going to talk about a very popular Buko Salad or Buco Salad. I love Salad because of its creamy and sweet tastes. I knew how to make it when I was in high school. My mother taught me how to make tons of salad but this one is my favorite because it doesn’t require much ingredients and another good thing about Buko salad is that you can use numerous ingredients like raisins, apples, or even pineapples. But one thing I really hate here is the fact that I had to cut the buko open and shred its nut. Man, that is absolutely a nightmare to me haha! But you can ask someone in the market where you bought the buko to shred them for you. Here is how to make Buko Pandan Salad:

INGREDIENTS

6 grated buko (young coconut)

2 bars of gelatin or gulaman

1 medium can of condensed milk

1 medium can of heavy cream

Pandan syrup to taste (use of fresh pandan leaves is better)

About 300 grams of macapuno

½ cup of raisins

PROCEDURE

1. Dissolve the gelatin in 4 cups of boiling water.
2. Add the pandan syrup. (if pandan leaves are used, removed the leaves when the gelatin is dissolved).
3. Pour in the dissolved gelatin in a molding pan and let cool until solidified.
4. Slice the gelatin in desired sizes.
5. Remove the macapuno juice.
6. Combine all the ingredients. Mix a little bit.
7. Put in a fridge for more or less 4 hours.
8. And serve.