Delightfully Creamy Pandan Coconut Panna Cotta to Swoon Over Recipe

Introduction

This Delightfully Creamy Pandan Coconut Panna Cotta is an elegant dessert combining the unique aroma of pandan with the rich smoothness of coconut. Perfect for impressing guests or treating yourself, it offers a vibrant green color and a luxurious texture that will have you swooning with every bite.

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
• Shredded coconut (for topping)

Instructions

1. Step 1: Combine the whole milk and granulated sugar in a saucepan. Heat over low heat, stirring constantly for about 5 minutes until the sugar has completely dissolved.
2. Step 2: 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 blend all flavors evenly.
3. Step 3: Soak the gelatin sheets in cold water for 5 to 10 minutes until they soften.
4. Step 4: Gently heat the milk mixture until it reaches about 50°C (122°F), then remove it from the heat immediately.
5. Step 5: Squeeze out excess water from the gelatin sheets and stir them into the warm milk mixture until fully dissolved.
6. Step 6: Add the coconut milk and heavy cream, stirring gently until the mixture is smooth.
7. Step 7: Strain the mixture through a fine mesh sieve into a bowl to remove any lumps for a silky texture. Pour it into molds and refrigerate for at least 4 hours until set firm.
8. Step 8: Before serving, garnish with shredded coconut or fresh pandan leaves for an extra touch of flavor and visual appeal.

Tips & Variations

• For a vegan option, substitute gelatin sheets with agar-agar powder, adjusting setting time accordingly.
• If pandan powder is unavailable, you can use fresh pandan leaves by bruising and soaking them in warm milk to infuse flavor before straining.
• To add texture, sprinkle toasted shredded coconut on top just before serving.

Storage

Store the panna cotta covered in the refrigerator for up to 3 days. To serve, simply remove from the fridge and let it soften slightly for a few minutes before unmolding. Reheat is not recommended as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of gelatin sheets?

Yes, you can substitute powdered gelatin. Use about 1 tablespoon for 10 g of gelatin sheets, and dissolve it in cold water before adding to the warm milk mixture.

What if I don’t have pandan powder?

You can use fresh pandan leaves by tying a few leaves into a knot and steeping them in the warm milk mixture to extract flavor, then remove before setting the panna cotta.

Delightfully Creamy Pandan Coconut Panna Cotta to Swoon Over Recipe

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★★★★★

4.6 from 92 reviews

This Delightfully Creamy Pandan Coconut Panna Cotta marries the smooth, velvety texture of traditional panna cotta with the tropical flavors of coconut and the unique aromatic essence of pandan. This no-bake dessert features a beautiful green hue from pandan powder, a luscious creaminess from coconut milk and heavy cream, and a subtle sweetness perfectly balanced for a refreshing treat. Finished with a sprinkle of shredded coconut, it’s a perfect indulgence for anyone wanting to explore vibrant Southeast Asian-inspired flavors in a classic Italian dessert style.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Southeast Asian
• Diet: Gluten Free

Ingredients

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Panna Cotta Base

• 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

1. Heat Milk and Sugar: In a saucepan over low heat, combine the whole milk and granulated sugar. Stir constantly for about 5 minutes until the sugar has completely dissolved and the mixture is warm but not boiling.
2. Incorporate Pandan Flavor: 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 well to evenly distribute the pandan flavor and vibrant green color.
3. Soften Gelatin: While the milk is warming, soak the gelatin sheets in cold water for 5 to 10 minutes until they become soft and pliable.
4. Heat Mixture to Dissolve Gelatin: Gently heat the milk mixture again until it reaches approximately 50°C (122°F). Remove immediately from heat to prevent boiling, which can affect gelatin setting.
5. Dissolve Gelatin and Add Coconut and Cream: Squeeze excess water from the softened gelatin sheets and stir them into the warm milk mixture until completely dissolved. Then, add the coconut milk and heavy cream, stirring gently to combine everything smoothly.
6. Strain for Silky Texture: Pass the mixture through a fine mesh sieve into a clean bowl to remove any lumps or gelatin bits, ensuring a silky smooth panna cotta base.
7. Chill to Set: Pour the strained mixture into molds or serving glasses and refrigerate for at least 4 hours, or until fully set and firm to the touch.
8. Garnish and Serve: Just before serving, garnish with shredded coconut or fresh pandan leaves for an added burst of texture and aroma.

Notes

• Make sure not to boil the milk mixture after adding gelatin as this will prevent it from setting properly.
• Soaking gelatin sheets properly ensures they dissolve completely for a smooth texture.
• Pandan powder can be substituted with fresh pandan juice if available, adjusting quantity accordingly.
• Use full-fat coconut milk for a richer flavor and creamier texture.
• Chilling time can be extended overnight if preferred, allowing flavors to meld even more.

Keywords: Pandan panna cotta, coconut dessert, creamy panna cotta, pandan recipe, tropical panna cotta, pandan coconut gelatin dessert