Delightfully Creamy Pandan Coconut Panna Cotta Recipe

Introduction

This Delightfully Creamy Pandan Coconut Panna Cotta offers a luscious blend of tropical flavors and smooth, silky texture. Infused with fragrant pandan and rich coconut milk, it’s a refreshing dessert perfect for warm days or anytime you want to impress with something exotic yet simple.

Ingredients

• 350 g whole milk (This forms the creamy foundation of your panna cotta.)
• 45 g granulated sugar (Sweetens the mixture and balances the flavors.)
• 100 g coconut milk (Adds a rich, tropical flavor to the panna cotta.)
• 150 g heavy cream (Ensures a luxuriously creamy texture.)
• 10 g gelatin sheets (Essential for achieving the perfect set.)
• 10 g pandan powder (Infuses a unique, sweet flavor and vibrant green color.)
• Shredded coconut (Use this as a delightful 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 dissolves completely.
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 soft.
4. Step 4: Heat the milk mixture gently until it reaches around 50°C (122°F), then remove from heat immediately.
5. Step 5: Squeeze excess water from the gelatin sheets and stir them into the warm milk mixture until fully dissolved.
6. Step 6: Add the coconut milk and heavy cream to the mixture, stirring gently until smooth.
7. Step 7: Strain the mixture through a fine mesh sieve into a bowl, then pour into molds. Refrigerate for at least 4 hours until set firm.
8. Step 8: Just before serving, garnish the panna cotta with shredded coconut or fresh pandan leaves for a lovely finish.

Tips & Variations

• Use fresh pandan leaves if available by blending them with a little water and straining instead of pandan powder for a fresher aroma.
• For a vegan version, substitute gelatin with agar-agar powder and use coconut cream instead of heavy cream.
• Chill the molds gently before pouring the mixture to help achieve a smoother finish when unmolding.
• Lightly toast the shredded coconut before garnishing for an added nutty crunch.

Storage

Store panna cotta covered in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature briefly for the best texture, but it is generally enjoyed chilled. Avoid freezing, as it can affect the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pandan coconut panna cotta ahead of time?

Yes, it can be prepared up to 2 days in advance and stored in the refrigerator. Just add the toppings right before serving to keep them fresh.

What can I use if I don’t have gelatin sheets?

You can substitute powdered gelatin according to the package instructions or use agar-agar for a vegetarian alternative, but the texture may differ slightly.

Delightfully Creamy Pandan Coconut Panna Cotta Recipe

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★★★★★

4.6 from 141 reviews

This Delightfully Creamy Pandan Coconut Panna Cotta offers a luscious tropical twist on the classic Italian dessert. Infused with fragrant pandan powder and rich coconut milk, this panna cotta boasts a silky smooth texture and vibrant green hue, making it a stunning and refreshing treat perfect for any occasion.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 5 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Southeast Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 350 g whole milk
• 45 g granulated sugar
• 100 g coconut milk
• 150 g heavy cream

Flavoring and Setting

• 10 g gelatin sheets
• 10 g pandan powder

Topping

• Shredded coconut (for garnish)

Instructions

1. Sweeten the Milk: Combine whole milk and granulated sugar in a saucepan. Heat over low heat, stirring constantly for about 5 minutes until the sugar is fully dissolved, creating a smooth, sweet base.
2. Prepare Pandan Mixture: Take 55 g of the warm milk from the saucepan and mix it with pandan powder in a small bowl until smooth. Pour this fragrant mixture back into the saucepan, stirring well to evenly distribute the pandan flavor and vibrant color.
3. Soften the Gelatin: Soak the gelatin sheets in cold water for 5 to 10 minutes until they soften and become pliable, preparing them for dissolving.
4. Heat Milk Mixture: Gently heat the milk and pandan mixture until it reaches approximately 50°C (122°F). Remove from heat immediately to prevent curdling or burning.
5. Dissolve Gelatin: Squeeze excess water from the softened gelatin sheets and stir them into the warm milk mixture until fully dissolved, ensuring an even set.
6. Add Coconut Creaminess: Mix in coconut milk and heavy cream gently until the entire mixture is smooth and creamy, incorporating the tropical richness.
7. Strain and Mold: Pour the mixture through a fine mesh sieve into a bowl to remove any lumps, resulting in a silky texture. Pour into molds and refrigerate for at least 4 hours, or until the panna cotta is firmly set.
8. Garnish and Serve: Just before serving, garnish with shredded coconut or fresh pandan leaves for a delightful finish that complements the flavors and texture.

Notes

• Use high-quality pandan powder or extract for the best flavor and natural green color.
• Ensure the gelatin is fully dissolved to avoid a grainy texture in the panna cotta.
• Refrigerate for a minimum of 4 hours but overnight is preferable for optimal setting.
• This dessert is best served chilled to fully enjoy the creamy and refreshing notes.
• Alternative toppings such as toasted coconut or fresh fruit can add extra texture and flavor.

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