Buko Pandan Sago’t Gulaman Recipe | How to make Buko Pandan Salad Drink

How to make a delicious and refreshing salad drink recipe.

Buko Pandan Sago’t Gulaman Recipe. This is another of Pinoy’s favorite, it is so refreshing and delicious, and it’s made of fresh coconut, chewy sago and pandan gulaman with a sweet, creamy milk syrup from evaporated milk, cream, and condensed milk. This recipe is also easy to prepare; all you have to do is cook the sago and gulaman separately and mix with fresh coconut meat strings. Buko Pandan with Sago is best served when it’s chilled.

Our second dessert recipe with sago is our favorite Buko Pandan Salad Drink. A delicious and creamy drink with delicate young coconut meat. Coconut lovers will surely find this recipe it’s heavenly, especially in this super hot summer. Coconuts are cheap and healthy, but when it’s summertime, the price is getting high due to high demands. So, you are lucky if you have a coconut tree in your backyard. So let’s start…

Makes: a dozen of (12oz.) cups

Ingredients:

Salad:

• 2 pcs. fresh coconuts, cut in half and scrape (yield 3¼ cups), reserved ½ cup
• 2½ cups sago, cooked
• 3 cups pandan gulaman, cooked, reseved ½ cup
• 1 (370ml) alaska crema-asada, chilled
• 1 (370ml) evaporated milk
• 1 (300ml) condensed milk
• ½ cup coconut water or water

Toppings:

• ½ cup pandan gulaman
• ½ cup fresh coconut
• Whipped cream (optional)

You Also Need:

• 12 pcs. 12oz. plastic cups

Check out Video Recipe:

Procedure:

• Let’s prepare our condiments: First, you need to cook your sago, we need a half cup of big raw sago and cook in 1 liter of boiling water for 20 minutes. Drain, rinse several times, soak in water and keep chill for at least 8 hrs. Reboil for 15 minutes, and leave sago covered for another 30 minutes. Rinse and soak in water, and it’s ready to use.
• For the Gulaman: We’re going to cook a firm gulaman but if you prefer a softer gulaman adjust and add more water needed. But for this recipe, we need 1(25g) sachet of pandan flavored gulaman, 3½ cups of water and 1/3 cup of sugar. Combine in pot and stir until gulaman powder and sugar dissolved. Bring to a boil, while stirring continuously and pour it in any container and let it cool down. Chill and cut into cubes and set aside.
• Let’s prepare our Coconut: Scrape coconut meat from the shell using a coconut scraper, try to avoid the brown bottom part as possible as you can. If fresh coconuts are not available, you can use a frozen coconut, but you have to thaw it first before using.
• Let’s make our Buko Pandan with Sago: In a large bowl, pour in chilled Alaska Crema-Asada, evaporated and sweetened condensed milk and stir until well blended. Add in, cooked gulaman, sago and coconut meat strings and mix well. Chill for at least 2 hours before serving.
• Let’s prepare our Whipped Cream: In a mixing bowl, combine ½ cup frosty whip cream powder, ½ tsp pandan extract and ½ cup cold water. Let the powder soak for a sec. and whip on medium until frothy, then whip on high until double in volume and soft peaks form.
• Assemble Buko Pandan with Sago: In a tall glass or plastic cups, fill cups at least 2/3’s full of buko pandan salad, add pandan whipped cream on top and fresh coconuts. Serve and Enjoy!

Here’s Our Simple Ingredients: Fresh Coconut, Coconut Water, Sago, Pandan flavored Gulaman, Alaska Crema-Asada, Evaporated Milk and Condensed Milk. There’s no better way than using fresh coconuts for this recipe, but if you don’t have one, frozen coconuts will do.
This recipe is for personal consumption only and if you’re planning on selling it, cook gulaman in 1 liter of water with 1/2 cup of sugar. And add 3 cups of coconut water and sugar to the mixture. You can put pandan whipped cream on top if you want to elevate your buko pandan salad drink. You can exclude or use any whipped cream if you don’t have frosty whip powder.
Keep refrigerated and store buko pandan in an airtight container, this will last for three days. Sago is like a sponge, it will absorb most of the milk in your salad and if that happens, add a cup of evaporated milk and stir. Coconuts don’t have a long shelf life, so if you have leftovers don’t worry. You can turn them into an ice candy or popsicles, freeze, and this will last longer for weeks.
Finally, Buko Pandan with Sago is done, and it’s ready to serve and enjoy. It’s nice having niece and nephews living not from us. It’s very convenient to share with them, and I don’t have to deal with any leftovers… LOL. As the saying goes “The more you give, the more you receive.” I hope you will try this recipe and liked it too, and if you do, please give me a thumbs-up or a comment below. Thanks for visiting guys, and see you on my next post. xo

– oOo –

Hope is Passion for what is Possible.