Delightfully Creamy Pandan Coconut Panna Cotta to Swoon Over Recipe
This Delightfully Creamy Pandan Coconut Panna Cotta is a luscious, tropical dessert that combines the subtle sweetness of pandan with the rich creaminess of coconut milk and heavy cream. Perfectly set with gelatin, it offers a silky smooth texture and a beautifully vibrant green color, topped off with shredded coconut for an added delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 6 hours 20 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Southeast Asian
- Diet: Gluten Free
Ingredients
Scale
Liquid Ingredients
- 350 g whole milk
- 100 g coconut milk
- 150 g heavy cream
Dry Ingredients
- 45 g granulated sugar
- 10 g pandan powder
Other
- 10 g gelatin sheets
- shredded coconut (for topping)
Instructions
- Sweeten milk: Combine whole milk and granulated sugar in a saucepan. Heat over low heat, stirring constantly for about 5 minutes until the sugar dissolves completely.
- Mix pandan: Take about 55 g of the warm milk from the saucepan and mix it with pandan powder in a small bowl until smooth. Pour this pandan mixture back into the saucepan and stir well to blend all flavors harmoniously.
- Soften gelatin: Soak the gelatin sheets in cold water for 5 to 10 minutes until they become soft and pliable.
- Heat mixture: Gently heat the milk mixture on the stove until it reaches approximately 50°C (122°F). Remove from heat immediately to avoid boiling.
- Dissolve gelatin: Remove the softened gelatin sheets from water, squeeze out excess liquid, then stir them into the warm milk mixture until completely dissolved.
- Add coconut and cream: Add the coconut milk and heavy cream to the gelatin-milk mixture, mixing gently but thoroughly until smooth and uniform.
- Strain and chill: Pour the mixture through a fine mesh sieve into a clean bowl to ensure a silky smooth texture. Pour into molds and refrigerate for at least 4 hours, or until fully set.
- Garnish and serve: Before serving, garnish each panna cotta with shredded coconut or fresh pandan leaves for additional flavor and presentation.
Notes
- Ensure the milk mixture does not boil after adding gelatin as high heat can affect the set.
- Use fresh pandan powder for the best flavor; alternative fresh pandan leaves can be blended and strained if pandan powder is unavailable.
- Chill the panna cotta for at least 4 hours, but overnight refrigeration will yield an even firmer set.
- If gelatin sheets are unavailable, powdered gelatin can be used by following equivalent conversion instructions.
- Serve this dessert chilled for the best creaminess and texture contrast with the shredded coconut topping.
Keywords: panna cotta, pandan, coconut, creamy dessert, gelatin dessert, Southeast Asian dessert, tropical dessert
