Delightfully Creamy Pandan Coconut Panna Cotta Recipe
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.
- 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
