Delightfully Creamy Pandan Coconut Panna Cotta Recipe
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.
- 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
