Delightfully Creamy Pandan Coconut Panna Cotta Recipe
This Delightfully Creamy Pandan Coconut Panna Cotta is a luscious tropical dessert combining the subtle sweetness of pandan and the rich creaminess of coconut. Set to a perfect silky texture using gelatin, it offers a refreshing and elegant treat ideal for warm weather or special occasions.
- 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
- Diet: Vegetarian
Ingredients
Scale
Main 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
Topping
- Shredded coconut
Instructions
- Combine Milk and Sugar: In a saucepan, combine the whole milk and granulated sugar. Heat over low heat, stirring constantly, for about 5 minutes until the sugar completely dissolves.
- Incorporate Pandan Powder: 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.
- Soften Gelatin Sheets: Soak the gelatin sheets in cold water for 5 to 10 minutes until fully softened.
- Heat Milk Mixture to Setting Temperature: Gently heat the milk mixture until it reaches approximately 50°C (122°F), then remove it from the heat immediately to avoid boiling.
- Dissolve Gelatin and Add Cream: Squeeze excess water from the softened gelatin sheets and stir them into the warm milk mixture until completely dissolved. Add the coconut milk and heavy cream, stirring gently to combine smoothly.
- Strain the Mixture: Pour the mixture through a fine mesh sieve into a clean bowl to ensure a silky texture without lumps.
- Chill and Set: Pour the strained mixture into molds and refrigerate for at least 4 hours or until the panna cotta is firmly set.
- Garnish and Serve: Before serving, garnish the panna cotta with shredded coconut or fresh pandan leaves for an aromatic and decorative touch.
Notes
- Make sure the milk mixture does not boil when heating to prevent curdling and to maintain smoothness.
- Gelatin sheets must be fully softened and properly dissolved to achieve the perfect panna cotta texture.
- For a stronger pandan flavor, you can adjust the amount of pandan powder slightly according to taste.
- Keep the panna cotta refrigerated until just before serving for the best texture and freshness.
- If gelatin sheets are unavailable, powdered gelatin can be used, but quantities may need adjusting.
Keywords: Pandan panna cotta, coconut dessert, creamy panna cotta, tropical dessert, gelatin dessert, Southeast Asian dessert
