Delightfully Creamy Pandan Coconut Panna Cotta Recipe
A luscious and creamy Pandan Coconut Panna Cotta that beautifully combines the tropical richness of coconut milk with the unique, fragrant aroma of pandan. This dessert offers a smooth, silky texture enhanced by gelatin, balanced sweetness, and a refreshing hint of pandan, perfect for a sophisticated treat or a tropical-inspired delight.
- 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: Gluten Free
Ingredients
Scale
Base 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
Toppings
- shredded coconut (for garnish)
Instructions
- 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 is fully dissolved.
- Mix Pandan with Milk: Take 55 g of the warm milk mixture and blend it with pandan powder in a small bowl until smooth. Pour this pandan mixture back into the saucepan and stir to incorporate evenly.
- Soften Gelatin Sheets: Soak the gelatin sheets in cold water for 5 to 10 minutes, until they become soft and pliable.
- Heat Milk Mixture: Gently heat the combined milk and pandan mixture until it reaches approximately 50°C (122°F). Immediately remove from heat to prevent overheating.
- Dissolve Gelatin: Squeeze excess water from the softened gelatin sheets and stir them into the warm milk mixture until fully dissolved.
- Add Coconut Milk and Cream: Slowly mix in the coconut milk and heavy cream, stirring gently until the mixture is smooth and homogeneous.
- Strain and Chill: Strain the panna cotta mixture through a fine mesh sieve into a clean bowl to ensure a smooth texture. Pour into molds and refrigerate for at least 4 hours until the panna cotta is fully set.
- Serve and Garnish: Before serving, garnish the panna cotta with shredded coconut or fresh pandan leaves for added texture and color.
Notes
- Ensure the gelatin is fully dissolved to avoid lumps and achieve a smooth panna cotta.
- Do not overheat the mixture above 50°C to prevent gelatin breakdown and maintain texture.
- For best results, refrigerate the panna cotta for a minimum of 4 hours, though overnight chilling will improve firmness.
- The pandan powder provides both color and flavor—adjust according to taste preference.
- Shredded coconut garnish adds texture and enhances the coconut flavor.
Keywords: Pandan Panna Cotta, Coconut Dessert, Creamy Panna Cotta, Southeast Asian Dessert, Coconut Milk Panna Cotta, Gelatin Dessert
