Delightfully Creamy Pandan Coconut Panna Cotta to Swoon Over Recipe

Introduction

This Delightfully Creamy Pandan Coconut Panna Cotta is a luscious dessert that combines the rich flavors of coconut and the unique aroma of pandan. Its silky texture and vibrant color make it a perfect treat to impress your guests or simply enjoy as a refreshing finale to any meal.

Ingredients

• 350 g whole milk (This forms the creamy foundation of your panna cotta.)
• 45 g granulated sugar (Sweetens the mixture and balances the flavors.)
• 100 g coconut milk (Adds a rich, tropical flavor to the panna cotta.)
• 150 g heavy cream (Ensures a luxuriously creamy texture.)
• 10 g gelatin sheets (Essential for achieving the perfect set.)
• 10 g pandan powder (Infuses a unique, sweet flavor and vibrant green color.)
• Shredded coconut (Use this as a delightful topping.)

Instructions

1. Step 1: Combine whole milk and granulated sugar in a saucepan. Heat over low heat, stirring constantly for about 5 minutes until the sugar dissolves completely.
2. Step 2: Mix 55 g of the warm milk from step one with pandan powder in a small bowl until smooth. Pour this mixture back into the saucepan and stir to blend harmoniously.
3. Step 3: Soak gelatin sheets in cold water for 5-10 minutes until they soften.
4. Step 4: Gently heat the milk mixture until it reaches around 50°C (122°F). Remove from 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 coconut milk and heavy cream, mixing gently until smooth.
7. Step 7: Strain the mixture through a fine mesh sieve into a bowl to ensure a silky texture. Pour the mixture into molds and refrigerate for at least 4 hours until set firm.
8. Step 8: Garnish the panna cotta with shredded coconut or fresh pandan leaves just before serving.

Tips & Variations

• For a deeper pandan flavor, infuse fresh pandan leaves in the milk by simmering gently before mixing with pandan powder.
• Use agar-agar as a vegetarian alternative to gelatin, adjusting the quantity as per package instructions.
• Top with toasted coconut flakes for added crunch and a hint of nuttiness.

Storage

Store the panna cotta covered in the refrigerator for up to 3 days. For best texture, consume within 2 days. To serve again, simply remove from fridge and let it sit at room temperature for 10-15 minutes before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this panna cotta without gelatin?

Yes, you can substitute gelatin with agar-agar powder if you prefer a vegetarian option. Follow the agar-agar package instructions for quantities and dissolve it in hot liquid before mixing with the other ingredients.

What is pandan powder and where can I find it?

Pandan powder is a powdered form of pandan leaves known for its sweet, grassy aroma and vibrant green color. It’s commonly found in Asian grocery stores or online. If unavailable, you can substitute with pandan extract or fresh pandan leaves.

Delightfully Creamy Pandan Coconut Panna Cotta to Swoon Over Recipe

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★★★★★

4.4 from 639 reviews

This Delightfully Creamy Pandan Coconut Panna Cotta combines the unique aroma and vibrant color of pandan with a luscious blend of whole milk, coconut milk, and heavy cream. Perfectly set with gelatin sheets, this tropical-inspired dessert is silky smooth and topped with shredded coconut for added texture and flavor. Ideal for a refreshing treat or elegant dessert presentation.

• Author: Stella
• 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: Halal

Ingredients

Scale 1x2x3x

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

Topping

• shredded coconut (as needed for garnish)

Instructions

1. 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.
2. Mix Pandan Paste: Take 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 incorporate fully.
3. Soften Gelatin: Soak gelatin sheets in cold water for 5 to 10 minutes until they become soft and pliable.
4. Heat Milk Mixture: Gently heat the milk and pandan mixture until it reaches around 50°C (122°F), then remove from heat immediately to avoid boiling.
5. Dissolve Gelatin: Remove gelatin sheets from water, squeeze out excess liquid, and stir into the warm milk mixture until completely dissolved.
6. Add Coconut Milk and Cream: Stir in the coconut milk and heavy cream gently until the mixture is smooth and homogeneous.
7. Strain and Mold: Strain the panna cotta mixture through a fine mesh sieve into a bowl to ensure a silky texture. Pour into molds for setting.
8. Chill: Refrigerate the molds for at least 4 hours or until the panna cotta is firm and fully set.
9. Garnish and Serve: Just before serving, garnish the panna cotta with shredded coconut or fresh pandan leaves for an added tropical touch.

Notes

• Use fresh gelatin sheets for the best texture; powdered gelatin can be substituted with adjustment in quantity.
• Ensure the milk mixture does not boil to prevent curdling and loss of delicate pandan flavor.
• For a vegan alternative, agar-agar can be used instead of gelatin but with different preparation steps.
• The dessert can be prepared a day in advance and kept refrigerated until serving.
• Adjust the sweetness by modifying sugar quantity to taste.

Keywords: pandan panna cotta, coconut dessert, creamy panna cotta, pandan recipe, coconut and pandan panna cotta, tropical dessert