Introduction

Discover the delightful creaminess of this pandan coconut panna cotta, a tropical twist on a classic Italian dessert. Its smooth texture and vibrant flavor make it a perfect treat to impress guests or enjoy on a warm day.

Delightfully Creamy Pandan Coconut Panna Cotta Recipe - Recipe Image

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

Step 1: Combine whole milk and granulated sugar in a saucepan. Heat over low heat, stirring constantly for about 5 minutes until the sugar dissolves completely.
Step 2: 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 blend evenly.
Step 3: Soak the gelatin sheets in cold water for 5 to 10 minutes until they soften.
Step 4: Gently heat the milk mixture until it reaches about 50°C (122°F), then remove from heat immediately.
Step 5: Squeeze excess water from the softened gelatin and stir it into the warm milk mixture until fully dissolved. Add the coconut milk and heavy cream, mixing gently until smooth.
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 firmly set.
Step 7: Before serving, garnish the panna cotta with shredded coconut or fresh pandan leaves for a lovely finish.

Tips & Variations

For a lighter version, substitute half the heavy cream with extra coconut milk or whole milk.
If pandan powder is unavailable, use fresh pandan juice by blending pandan leaves and straining the liquid to add color and aroma.
Chill the molds for 10 minutes before pouring the mixture to help the panna cotta set evenly.
Add a touch of vanilla extract for a complementary flavor.

Storage

Store the panna cotta in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. Re-chill before serving as it softens when left at room temperature. Avoid freezing to maintain the smooth 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 powdered gelatin by using about one tablespoon dissolved in cold water. Let it bloom, then stir into the warm milk mixture the same way as the sheets.

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

A properly set panna cotta will be firm enough to hold its shape when unmolded but still creamy on the palate. It should not jiggle excessively when gently shaken.

Delightfully Creamy Pandan Coconut Panna Cotta Recipe

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★★★★★

4.5 from 75 reviews

This Delightfully Creamy Pandan Coconut Panna Cotta offers a smooth, tropical dessert experience, beautifully combining the unique sweet aroma of pandan with rich coconut and creamy textures. A perfect chilled treat that impresses with its vibrant color and luscious mouthfeel.

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

Panna Cotta Base

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

Heat Milk and Sugar: 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.
Prepare Pandan Mixture: Take 55 g of the warm milk from step one and mix it with pandan powder in a small bowl until smooth. Pour this mixture back into the saucepan and stir to blend well.
Soften Gelatin: Soak the gelatin sheets in cold water for 5-10 minutes until they become soft.
Heat Mixture: Gently heat the milk mixture to approximately 50°C (122°F), then immediately remove it from the heat to avoid overheating.
Dissolve Gelatin and Add Creams: Squeeze out excess water from the soaked gelatin sheets and stir them into the warm milk mixture until fully dissolved. Add the coconut milk and heavy cream, gently mixing until smooth.
Strain and Pour: Pour the mixture through a fine mesh sieve into a bowl to ensure a smooth texture. Transfer the strained mixture into molds.
Chill to Set: Refrigerate the molds for at least 4 hours or until the panna cotta is firmly set.
Garnish and Serve: Just before serving, garnish with shredded coconut or fresh pandan leaves for an added aromatic touch and decorative finish.

Notes

Ensure the milk mixture does not boil after adding gelatin to maintain a smooth consistency.
If pandan powder is unavailable, pandan extract can be used as a substitute at reduced quantity.
For a vegan version, substitute gelatin with agar-agar, adjusting setting times accordingly.
This dessert can be made a day ahead and kept refrigerated to save time.
Use fresh coconut milk for best flavor; canned versions can be diluted slightly if too thick.

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