Delightfully Creamy Pandan Coconut Panna Cotta to Swoon Over Recipe
This Delightfully Creamy Pandan Coconut Panna Cotta is a luscious fusion dessert featuring the unique, aromatic flavor of pandan with rich coconut and creamy dairy elements. The smooth, silky panna cotta is perfectly set using gelatin and topped with shredded coconut for an added tropical crunch. Ideal for an elegant dessert that’s both visually stunning and irresistibly flavorful.
- 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
Ingredients
Scale
Milk Base
- 350 g whole milk
- 45 g granulated sugar
Flavorings and Thickeners
- 10 g pandan powder
- 10 g gelatin sheets
Creamy Elements
- 100 g coconut milk
- 150 g heavy cream
Toppings
- shredded coconut
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 dissolves completely.
- Incorporate pandan flavor: Mix 55g of the warm milk mixture with pandan powder in a small bowl until smooth. Pour this back into the saucepan and stir to blend evenly.
- Soften gelatin: Soak gelatin sheets in cold water for 5-10 minutes until soft.
- Heat milk mixture: Gently heat the entire milk mixture until it reaches around 50°C (122°F), then remove from heat immediately to avoid boiling.
- Dissolve gelatin and add cream: Squeeze excess water from the gelatin and stir it into the warm milk mixture until fully dissolved. Then add the coconut milk and heavy cream, mixing gently until smooth and combined.
- Strain the mixture: Pass the mixture through a fine mesh sieve into a clean bowl to ensure silky texture and remove any undissolved bits.
- Chill to set: Pour the mixture into molds and refrigerate for at least 4 hours until firm and set.
- Garnish and serve: Once set, garnish with shredded coconut or fresh pandan leaves just before serving to add texture and enhance the presentation.
Notes
- Ensure gelatin does not boil as it can lose setting properties.
- Pandan powder can be substituted with fresh pandan leaf juice if available for an even fresher taste.
- Use full-fat dairy for best creaminess and texture in the panna cotta.
- Chilling time is crucial for proper setting; do not rush the refrigeration process.
- For a vegan version, substitute gelatin with agar-agar and use plant-based milk alternatives.
Keywords: Pandan panna cotta, Coconut dessert, Creamy panna cotta, Southeast Asian dessert, Gelatin dessert, Tropical pudding
