Delightfully Creamy Pandan Coconut Panna Cotta to Swoon Over Recipe

Introduction

Delightfully Creamy Pandan Coconut Panna Cotta is a luscious dessert that combines the tropical flavors of coconut and pandan with a silky smooth texture. This elegant treat is perfect for impressing guests or enjoying a special homemade indulgence.

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 dissolves completely.
2. Step 2: Take 55 g of the warm milk mixture and stir it with 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 about 50°C (122°F), then remove from heat immediately.
5. Step 5: Squeeze out 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: Pour the mixture through a fine mesh sieve into a bowl to ensure a silky texture. Pour into molds and refrigerate for at least 4 hours, or until set firm.
7. Step 7: Before serving, garnish the panna cotta with shredded coconut or fresh pandan leaves for a lovely finishing touch.

Tips & Variations

• For a dairy-free version, substitute whole milk and heavy cream with full-fat coconut milk throughout.
• If pandan powder is unavailable, use pandan extract but reduce the quantity to avoid overpowering the dessert.
• Chill molds before pouring the mixture to help the panna cotta set evenly.
• For added texture, sprinkle toasted shredded coconut on top instead of raw.

Storage

Store panna cotta in the refrigerator in an airtight container for up to 3 days. To reheat slightly, let it sit at room temperature for a few minutes before serving; avoid microwaving as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of gelatin sheets?

Yes, you can substitute gelatin sheets with powdered gelatin. Use about 1 tablespoon (9-10 g) of powdered gelatin and bloom it in a small amount of cold water before adding it to the warm mixture.

How do I know when the panna cotta is fully set?

The panna cotta should feel firm to the touch but still slightly jiggly in the center. This typically takes at least 4 hours in the refrigerator.

Delightfully Creamy Pandan Coconut Panna Cotta to Swoon Over Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

This Delightfully Creamy Pandan Coconut Panna Cotta is a luscious fusion dessert featuring the unique, aromatic flavor of pandan with rich coconut and creamy dairy elements. The smooth, silky panna cotta is perfectly set using gelatin and topped with shredded coconut for an added tropical crunch. Ideal for an elegant dessert that’s both visually stunning and irresistibly flavorful.

• 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

Ingredients

Scale 1x2x3x

Milk Base

• 350 g whole milk
• 45 g granulated sugar

Flavorings and Thickeners

• 10 g pandan powder
• 10 g gelatin sheets

Creamy Elements

• 100 g coconut milk
• 150 g heavy cream

Toppings

• shredded coconut

Instructions

1. Heat milk and sugar: 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. Incorporate pandan flavor: Mix 55g of the warm milk mixture with pandan powder in a small bowl until smooth. Pour this back into the saucepan and stir to blend evenly.
3. Soften gelatin: Soak gelatin sheets in cold water for 5-10 minutes until soft.
4. Heat milk mixture: Gently heat the entire milk mixture until it reaches around 50°C (122°F), then remove from heat immediately to avoid boiling.
5. Dissolve gelatin and add cream: Squeeze excess water from the gelatin and stir it into the warm milk mixture until fully dissolved. Then add the coconut milk and heavy cream, mixing gently until smooth and combined.
6. Strain the mixture: Pass the mixture through a fine mesh sieve into a clean bowl to ensure silky texture and remove any undissolved bits.
7. Chill to set: Pour the mixture into molds and refrigerate for at least 4 hours until firm and set.
8. Garnish and serve: Once set, garnish with shredded coconut or fresh pandan leaves just before serving to add texture and enhance the presentation.

Notes

• Ensure gelatin does not boil as it can lose setting properties.
• Pandan powder can be substituted with fresh pandan leaf juice if available for an even fresher taste.
• Use full-fat dairy for best creaminess and texture in the panna cotta.
• Chilling time is crucial for proper setting; do not rush the refrigeration process.
• For a vegan version, substitute gelatin with agar-agar and use plant-based milk alternatives.

Keywords: Pandan panna cotta, Coconut dessert, Creamy panna cotta, Southeast Asian dessert, Gelatin dessert, Tropical pudding