Delightfully Creamy Pandan Coconut Panna Cotta to Swoon Over Recipe
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.
- 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
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
- 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.
- 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.
- Soften Gelatin: Soak gelatin sheets in cold water for 5 to 10 minutes until they become soft and pliable.
- 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.
- Dissolve Gelatin: Remove gelatin sheets from water, squeeze out excess liquid, and stir into the warm milk mixture until completely dissolved.
- Add Coconut Milk and Cream: Stir in the coconut milk and heavy cream gently until the mixture is smooth and homogeneous.
- 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.
- Chill: Refrigerate the molds for at least 4 hours or until the panna cotta is firm and fully set.
- 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
