Introduction

This Delightfully Creamy Pandan Coconut Panna Cotta is a tropical twist on a classic Italian dessert. Infused with fragrant pandan and rich coconut milk, it offers a smooth, luscious texture that’s sure to impress. Perfect for a refreshing treat or an elegant finish to any meal.

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 the whole milk and granulated sugar in a saucepan. Heat over low heat, stirring constantly for about 5 minutes until the sugar is fully dissolved.
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 combine thoroughly.
Step 3: Soak the gelatin sheets in cold water for 5 to 10 minutes until softened.
Step 4: Gently heat the milk mixture until it reaches about 50°C (122°F), then remove it from the heat immediately.
Step 5: Squeeze excess water from the gelatin sheets and stir them into the warm milk mixture until completely 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, or until firmly set.
Step 7: Just before serving, garnish each panna cotta with shredded coconut or fresh pandan leaves for a lovely presentation.

Tips & Variations

For a vegan version, substitute gelatin sheets with agar agar powder, adjusting the quantity according to package instructions.

Storage

Store panna cotta in airtight containers in the refrigerator for up to 3 days. Reheat is not recommended as it may affect the texture, so serve chilled for best results.

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 for sheets. Typically, 1 tablespoon of powdered gelatin equals about 4 sheets. Dissolve the powder in cold water before adding to the warm mixture.

What can I use if I don’t have pandan powder?

If pandan powder is unavailable, you can use pandan extract or fresh pandan leaves to infuse flavor. Simply simmer the leaves in the milk mixture and remove before setting the panna cotta.

Delightfully Creamy Pandan Coconut Panna Cotta Recipe

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4.9 from 95 reviews

A luscious and creamy Pandan Coconut Panna Cotta featuring the tropical flavors of pandan and coconut, set to a perfectly smooth and delicate consistency. This elegant dessert blends whole milk, coconut milk, and heavy cream with gelatin to create a silky, dreamy treat topped with shredded coconut for added texture and flavor.

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: Asian
Diet: Vegetarian

Ingredients

Scale

Base Ingredients

350 g whole milk
45 g granulated sugar
100 g coconut milk
150 g heavy cream

Flavoring and Setting

10 g gelatin sheets
10 g pandan powder

Topping

shredded coconut (for garnish)

Instructions

Heat Milk and Sugar: Combine the whole milk and granulated sugar in a saucepan and heat over low heat while stirring constantly for about 5 minutes until the sugar fully dissolves.
Mix Pandan Powder: Take 55 g of the warm milk mixture from the pan and stir it together with the pandan powder in a small bowl until smooth. Add this pandan mixture back into the saucepan, stirring well to combine evenly.
Soften Gelatin: Soak the gelatin sheets in cold water for 5 to 10 minutes until they are soft and pliable.
Heat Milk Mixture Gently: Warm the milk mixture gently until it reaches approximately 50°C (122°F), then remove from heat to avoid overheating.
Dissolve Gelatin: Remove the softened gelatin sheets from the water, squeeze out excess liquid, and stir them into the warm milk mixture until fully dissolved.
Add Coconut Milk and Cream: Incorporate the coconut milk and heavy cream into the milk and gelatin mixture, stirring gently to create a smooth blend.
Strain and Set: Pour the mixture through a fine mesh sieve into a clean bowl to remove any lumps and ensure silkiness. Transfer the filtered mixture into molds and refrigerate for at least 4 hours, or until the panna cotta is firmly set.
Garnish and Serve: Once set, garnish the panna cotta with shredded coconut or fresh pandan leaves before serving to enhance presentation and flavor.

Notes

Ensure gelatin is fully dissolved to avoid any grainy texture in the panna cotta.
Do not overheat the milk mixture beyond 50°C as excessive heat can affect the gelatin’s setting ability.
Pandan powder gives a distinctive aroma and color; if unavailable, pandan extract can be used but adjust quantity accordingly.
For a firmer set, use slightly more gelatin, but be careful not to overdo it as it can affect the creamy texture.
This dessert is best served chilled and consumed within 2 days for freshness.

Keywords: Pandan panna cotta, coconut dessert, creamy panna cotta, pandan recipe, tropical dessert