Delightfully Creamy Pandan Coconut Panna Cotta to Swoon Over Recipe

Introduction

Discover the delicate flavors of this delightfully creamy pandan coconut panna cotta. Infused with fragrant pandan and rich coconut milk, this dessert offers a smooth, tropical twist on a classic Italian favorite. It’s perfect for impressing guests or treating yourself to something special.

Ingredients

• 350 g whole milk
• 45 g granulated sugar
• 100 g coconut milk
• 150 g heavy cream
• 10 g gelatin sheets
• 10 g pandan powder
• Shredded coconut (for topping)

Instructions

1. Step 1: Combine the whole milk and granulated sugar in a saucepan. Heat over low heat, stirring constantly for about 5 minutes until the sugar is fully dissolved.
2. Step 2: Take 55 g of the warm milk mixture and stir in the pandan powder in a small bowl until smooth. Pour this back into the saucepan and stir to blend evenly.
3. Step 3: Soak the gelatin sheets in cold water for 5 to 10 minutes until they soften.
4. Step 4: Gently heat the milk mixture until it reaches around 50°C (122°F), then remove from the heat immediately.
5. Step 5: Squeeze excess water from the gelatin sheets and stir them into the warm milk mixture until fully dissolved. Add the coconut milk and heavy cream, mixing gently until smooth.
6. Step 6: Strain the mixture through a fine mesh sieve into a bowl to ensure a silky texture. Pour the mixture into molds and refrigerate for at least 4 hours until set firmly.
7. Step 7: Before serving, garnish with shredded coconut or fresh pandan leaves for an extra touch of flavor and presentation.

Tips & Variations

• For a more intense pandan flavor, increase the pandan powder slightly or add a few drops of pandan extract.
• Substitute gelatin sheets with powdered gelatin; use about 10 g powder, dissolved in cold water before adding.
• Add a small pinch of salt to balance the sweetness and enhance the overall flavor.
• Serve with fresh tropical fruits like mango or lychee for added freshness.

Storage

Store the panna cotta in the refrigerator covered tightly with plastic wrap or in airtight containers for up to 3 days. To reheat, let it sit at room temperature for a few minutes; panna cotta is best enjoyed chilled and should not be heated directly as it may lose its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use agar-agar instead of gelatin?

Yes, you can use agar-agar as a vegetarian substitute, but the setting properties are different. Use about 5 g of agar-agar powder, dissolve it in the milk mixture, and bring to a simmer to activate. The texture will be firmer and less creamy.

What if I don’t have pandan powder?

If pandan powder is unavailable, you can use pandan extract or fresh pandan leaves. For fresh leaves, tie a few together, bruise them gently, and simmer in the milk mixture to infuse flavor, then remove before setting.

Delightfully Creamy Pandan Coconut Panna Cotta to Swoon Over Recipe

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★★★★★

4.6 from 112 reviews

This Delightfully Creamy Pandan Coconut Panna Cotta is a luscious, tropical dessert that combines the subtle sweetness of pandan with the rich creaminess of coconut milk and heavy cream. Perfectly set with gelatin, it offers a silky smooth texture and a beautifully vibrant green color, topped off with shredded coconut for an added delightful crunch.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 6 hours 20 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Southeast Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Liquid Ingredients

• 350 g whole milk
• 100 g coconut milk
• 150 g heavy cream

Dry Ingredients

• 45 g granulated sugar
• 10 g pandan powder

Other

• 10 g gelatin sheets
• shredded coconut (for topping)

Instructions

1. Sweeten milk: Combine whole milk and granulated sugar in a saucepan. Heat over low heat, stirring constantly for about 5 minutes until the sugar dissolves completely.
2. Mix pandan: Take about 55 g of the warm milk from the saucepan and mix it with pandan powder in a small bowl until smooth. Pour this pandan mixture back into the saucepan and stir well to blend all flavors harmoniously.
3. Soften gelatin: Soak the gelatin sheets in cold water for 5 to 10 minutes until they become soft and pliable.
4. Heat mixture: Gently heat the milk mixture on the stove until it reaches approximately 50°C (122°F). Remove from heat immediately to avoid boiling.
5. Dissolve gelatin: Remove the softened gelatin sheets from water, squeeze out excess liquid, then stir them into the warm milk mixture until completely dissolved.
6. Add coconut and cream: Add the coconut milk and heavy cream to the gelatin-milk mixture, mixing gently but thoroughly until smooth and uniform.
7. Strain and chill: Pour the mixture through a fine mesh sieve into a clean bowl to ensure a silky smooth texture. Pour into molds and refrigerate for at least 4 hours, or until fully set.
8. Garnish and serve: Before serving, garnish each panna cotta with shredded coconut or fresh pandan leaves for additional flavor and presentation.

Notes

• Ensure the milk mixture does not boil after adding gelatin as high heat can affect the set.
• Use fresh pandan powder for the best flavor; alternative fresh pandan leaves can be blended and strained if pandan powder is unavailable.
• Chill the panna cotta for at least 4 hours, but overnight refrigeration will yield an even firmer set.
• If gelatin sheets are unavailable, powdered gelatin can be used by following equivalent conversion instructions.
• Serve this dessert chilled for the best creaminess and texture contrast with the shredded coconut topping.

Keywords: panna cotta, pandan, coconut, creamy dessert, gelatin dessert, Southeast Asian dessert, tropical dessert