Delightfully Creamy Pandan Coconut Panna Cotta Recipe

Introduction

This Delightfully Creamy Pandan Coconut Panna Cotta offers a luscious tropical twist on a classic Italian dessert. Infused with fragrant pandan and rich coconut milk, it’s smooth, fragrant, and perfect for impressing guests or treating yourself.

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 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 from step one and mix it with pandan powder in a small bowl until smooth. Pour this mixture back into the saucepan, stirring to blend evenly.
3. Step 3: Soak the gelatin sheets in cold water for 5 to 10 minutes until soft.
4. Step 4: Gently heat the milk mixture until it reaches around 50°C (122°F) and then remove it from the heat immediately.
5. Step 5: Squeeze excess water from the softened gelatin sheets and stir them into the warm milk mixture until fully dissolved. Add coconut milk and heavy cream, mixing gently until smooth.
6. Step 6: Strain the mixture through a fine mesh sieve into a bowl for a silky texture. Pour the mixture into molds and refrigerate for at least 4 hours until fully set.
7. Step 7: Just before serving, garnish with shredded coconut or fresh pandan leaves for an extra touch of flavor and presentation.

Tips & Variations

• For a vegan version, substitute gelatin with agar-agar and use coconut cream instead of heavy cream.
• Adjust pandan powder quantity to taste if you prefer a milder or stronger flavor.
• Serve with a drizzle of palm sugar syrup for added sweetness and depth.

Storage

Store panna cotta in the refrigerator covered with plastic wrap or in airtight containers for up to 3 days. Reheat gently at room temperature before serving for the best texture, but panna cotta is typically served chilled.

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. Use about 3 teaspoons of powdered gelatin for 10 grams of sheets. Sprinkle it over cold milk to bloom before adding to the warm mixture.

What if I don’t have pandan powder?

If pandan powder is unavailable, you can use pandan extract or juice made from fresh pandan leaves. Adjust quantity to taste, as extracts tend to be more concentrated.

Delightfully Creamy Pandan Coconut Panna Cotta Recipe

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★★★★★

4.7 from 54 reviews

This Delightfully Creamy Pandan Coconut Panna Cotta is a luscious and refreshing dessert that combines the tropical flavors of coconut and fragrant pandan. Silky smooth and beautifully green, this panna cotta is set to impress with its delicate sweetness and creamy texture, topped with shredded coconut for a perfect finish. Ideal for a sophisticated yet simple dessert that’s sure to please any crowd.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Southeast Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

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. Mix Pandan Powder: Take 55 g of the warm milk from the saucepan and mix with pandan powder in a small bowl until smooth. Pour this pandan mixture back into the saucepan and stir well to blend all flavors.
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 milk mixture to about 50°C (122°F), then immediately remove from heat to avoid boiling.
5. Dissolve Gelatin: Remove the gelatin sheets from the water, squeeze out excess moisture, and stir them into the warm milk mixture until completely melted and well incorporated.
6. Add Coconut Milk and Cream: Stir in the coconut milk and heavy cream gently until the mixture is smooth and creamy.
7. Strain and Pour: Pour the mixture through a fine mesh sieve into a bowl to ensure a silky smooth texture. Then distribute evenly into serving molds.
8. Chill and Set: Refrigerate the panna cotta molds for at least 4 hours, or until the dessert is fully set and firm.
9. Serve and Garnish: Just before serving, garnish the panna cotta with shredded coconut or optional fresh pandan leaves for a decorative and aromatic finish.

Notes

• For best results, ensure the gelatin does not boil as it can lose its setting properties.
• You can substitute pandan powder with pandan extract or fresh pandan juice if available, adjusting quantities accordingly.
• This dessert can be prepared a day in advance and kept refrigerated to save time.
• To make it vegan, substitute gelatin with agar-agar powder and use coconut cream instead of heavy cream.
• Serve chilled for the most refreshing experience, especially on warm days.

Keywords: pandan panna cotta, coconut dessert, creamy panna cotta, Southeast Asian dessert, tropical panna cotta