Delightfully Creamy Pandan Coconut Panna Cotta to Swoon Over Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
