Delightfully Creamy Pandan Coconut Panna Cotta Recipe

Introduction

Experience the rich and tropical flavors of this Delightfully Creamy Pandan Coconut Panna Cotta. This silky dessert is infused with fragrant pandan and luscious coconut, perfect for impressing your 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 and heat over low heat. Stir constantly for about 5 minutes until the sugar dissolves completely.
2. Step 2: Take 55 g of the warm milk from step one and mix it with pandan powder in a small bowl until smooth. Pour this back into the saucepan and stir well to combine.
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 approximately 50°C (122°F), then immediately remove from heat.
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 to ensure a silky texture. Pour into molds and refrigerate for at least 4 hours until set firmly.
8. Step 8: Before serving, garnish with shredded coconut or fresh pandan leaves for an elegant touch.

Tips & Variations

• Use fresh pandan leaves and blend them into a paste if pandan powder is unavailable; strain before adding to the milk mixture.
• For a vegan version, substitute gelatin with agar-agar and use coconut cream instead of heavy cream.
• Chill serving glasses before pouring the panna cotta to speed up the setting process.

Storage

Store panna cotta covered in the refrigerator for up to 3 days. To reheat slightly, let sit at room temperature for 10 minutes, but it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of sheets?

Yes, use about one tablespoon of powdered gelatin, dissolved in cold water and added to the warm mixture, adjusting quantities slightly as gelatin sheets vary in strength.

What can I serve with pandan coconut panna cotta?

Fresh tropical fruits like mango, pineapple, or passion fruit complement the flavors beautifully. A drizzle of coconut syrup or a sprinkle of toasted coconut adds extra texture and sweetness.

Delightfully Creamy Pandan Coconut Panna Cotta Recipe

Print Recipe

★★★★★

4.8 from 138 reviews

This Delightfully Creamy Pandan Coconut Panna Cotta is a luscious tropical dessert combining the subtle sweetness of pandan and the rich creaminess of coconut. Set to a perfect silky texture using gelatin, it offers a refreshing and elegant treat ideal for warm weather or special occasions.

• 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

Main 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

Topping

• Shredded coconut

Instructions

1. Combine Milk and Sugar: In a saucepan, combine the whole milk and granulated sugar. Heat over low heat, stirring constantly, for about 5 minutes until the sugar completely dissolves.
2. Incorporate Pandan Powder: Take 55 g of the warm milk mixture and mix it with the pandan powder in a small bowl until smooth. Pour this back into the saucepan and stir to combine.
3. Soften Gelatin Sheets: Soak the gelatin sheets in cold water for 5 to 10 minutes until fully softened.
4. Heat Milk Mixture to Setting Temperature: Gently heat the milk mixture until it reaches approximately 50°C (122°F), then remove it from the heat immediately to avoid boiling.
5. Dissolve Gelatin and Add Cream: Squeeze excess water from the softened gelatin sheets and stir them into the warm milk mixture until completely dissolved. Add the coconut milk and heavy cream, stirring gently to combine smoothly.
6. Strain the Mixture: Pour the mixture through a fine mesh sieve into a clean bowl to ensure a silky texture without lumps.
7. Chill and Set: Pour the strained mixture into molds and refrigerate for at least 4 hours or until the panna cotta is firmly set.
8. Garnish and Serve: Before serving, garnish the panna cotta with shredded coconut or fresh pandan leaves for an aromatic and decorative touch.

Notes

• Make sure the milk mixture does not boil when heating to prevent curdling and to maintain smoothness.
• Gelatin sheets must be fully softened and properly dissolved to achieve the perfect panna cotta texture.
• For a stronger pandan flavor, you can adjust the amount of pandan powder slightly according to taste.
• Keep the panna cotta refrigerated until just before serving for the best texture and freshness.
• If gelatin sheets are unavailable, powdered gelatin can be used, but quantities may need adjusting.

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