Delightfully Creamy Pandan Coconut Panna Cotta Recipe

Introduction

This Delightfully Creamy Pandan Coconut Panna Cotta is a luscious dessert that combines tropical flavors with a smooth, creamy texture. Infused with fragrant pandan and enriched with coconut milk, it’s a refreshing treat perfect for any occasion.

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 completely dissolves.
2. Step 2: Take 55 g of the warm milk mixture and mix it with pandan powder in a small bowl until smooth. Pour this back into the saucepan and stir to blend well.
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 it from the heat immediately.
5. Step 5: Squeeze out excess water from the gelatin sheets and stir them into the warm milk mixture until completely 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 the mixture into molds and refrigerate for at least 4 hours until set firmly.
8. Step 8: Just before serving, garnish your panna cotta with shredded coconut or fresh pandan leaves for an extra touch of tropical flavor.

Tips & Variations

• For a more intense pandan flavor, soak fresh pandan leaves in the milk instead of using pandan powder.
• If gelatin sheets aren’t available, you can use powdered gelatin—use about 5 teaspoons and bloom it in cold water before adding.
• Try topping with toasted shredded coconut for added texture and a nutty aroma.

Storage

Store the panna cotta covered in the refrigerator for up to 3 days. Keep it chilled to maintain its creamy texture. To serve after storage, allow it to sit at room temperature for a few minutes to soften slightly, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this panna cotta vegan?

Traditional panna cotta relies on gelatin and dairy, but you can make a vegan version by substituting gelatin with agar-agar and using plant-based milks and cream alternatives.

How do I unmold the panna cotta without breaking it?

Dip the molds briefly in warm water to loosen the edges, then carefully invert onto a plate. If using silicone molds, gently peel away from the panna cotta for easy release.

Delightfully Creamy Pandan Coconut Panna Cotta Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

A luscious and creamy Pandan Coconut Panna Cotta that beautifully combines the tropical richness of coconut milk with the unique, fragrant aroma of pandan. This dessert offers a smooth, silky texture enhanced by gelatin, balanced sweetness, and a refreshing hint of pandan, perfect for a sophisticated treat or a tropical-inspired delight.

• 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: Gluten Free

Ingredients

Scale 1x2x3x

Base 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

Toppings

• shredded coconut (for garnish)

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 is fully dissolved.
2. Mix Pandan with Milk: Take 55 g of the warm milk mixture and blend it with pandan powder in a small bowl until smooth. Pour this pandan mixture back into the saucepan and stir to incorporate evenly.
3. Soften Gelatin Sheets: Soak the gelatin sheets in cold water for 5 to 10 minutes, until they become soft and pliable.
4. Heat Milk Mixture: Gently heat the combined milk and pandan mixture until it reaches approximately 50°C (122°F). Immediately remove from heat to prevent overheating.
5. Dissolve Gelatin: Squeeze excess water from the softened gelatin sheets and stir them into the warm milk mixture until fully dissolved.
6. Add Coconut Milk and Cream: Slowly mix in the coconut milk and heavy cream, stirring gently until the mixture is smooth and homogeneous.
7. Strain and Chill: Strain the panna cotta mixture through a fine mesh sieve into a clean bowl to ensure a smooth texture. Pour into molds and refrigerate for at least 4 hours until the panna cotta is fully set.
8. Serve and Garnish: Before serving, garnish the panna cotta with shredded coconut or fresh pandan leaves for added texture and color.

Notes

• Ensure the gelatin is fully dissolved to avoid lumps and achieve a smooth panna cotta.
• Do not overheat the mixture above 50°C to prevent gelatin breakdown and maintain texture.
• For best results, refrigerate the panna cotta for a minimum of 4 hours, though overnight chilling will improve firmness.
• The pandan powder provides both color and flavor—adjust according to taste preference.
• Shredded coconut garnish adds texture and enhances the coconut flavor.

Keywords: Pandan Panna Cotta, Coconut Dessert, Creamy Panna Cotta, Southeast Asian Dessert, Coconut Milk Panna Cotta, Gelatin Dessert