Delightfully Creamy Pandan Coconut Panna Cotta Recipe

Introduction

This Delightfully Creamy Pandan Coconut Panna Cotta is a tropical twist on a classic Italian dessert. Infused with fragrant pandan and rich coconut, it offers a luscious, smooth texture that’s perfect for impressing guests or enjoying a special treat at home.

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 dissolves completely.
2. Step 2: Take 55 g of the warm milk mixture and mix with the pandan powder in a small bowl until smooth. Pour this back into the saucepan and stir to blend evenly.
3. Step 3: Soak the gelatin sheets in cold water for 5-10 minutes until they soften.
4. Step 4: Gently heat the milk and pandan mixture until it reaches about 50°C (122°F), then 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. Add the coconut milk and heavy cream, mixing gently until smooth.
6. Step 6: 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.
7. Step 7: Before serving, garnish the panna cotta with shredded coconut or fresh pandan leaves for a delightful finish.

Tips & Variations

• For a stronger pandan flavor, increase pandan powder gradually to suit your taste.
• Use fresh pandan leaves blended with a little water as an alternative to pandan powder for a natural aroma.
• Swap shredded coconut topping with toasted coconut flakes for extra crunch and flavor.

Storage

Store panna cotta covered in the refrigerator for up to 3 days. To reheat, allow it to sit at room temperature for a few minutes; panna cotta is best enjoyed chilled but can be briefly warmed for a softer texture if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of gelatin sheets?

Yes, powdered gelatin can be used. Typically, use about 2 teaspoons of powdered gelatin to replace 10 g of sheets. Sprinkle the powder over cold water to bloom before adding it to the warm mixture.

What if I don’t have pandan powder or leaves?

If pandan is unavailable, you can omit it or substitute with a small amount of vanilla extract to maintain a pleasant aroma, though the distinctive pandan flavor will be missing.

Delightfully Creamy Pandan Coconut Panna Cotta Recipe

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★★★★★

4.8 from 55 reviews

• Author: Lila
• Total Time: 6 hours 5 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Delightfully Creamy Pandan Coconut Panna Cotta combines the rich creaminess of coconut milk and heavy cream with the unique, sweet flavor and vibrant green color of pandan. Set with gelatin to a smooth, luscious texture, this panna cotta makes for an elegant and refreshing tropical dessert that is sure to impress your guests.

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Ingredients

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Base Ingredients

• 350 g whole milk
• 45 g granulated sugar
• 100 g coconut milk
• 150 g heavy cream

Flavoring and Setting

• 10 g gelatin sheets
• 10 g pandan powder

Garnish

• Shredded coconut

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Instructions

1. Heat milk and sugar: Combine the 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 powder: Take 55 g of the warm milk mixture and mix with pandan powder in a small bowl until smooth. Pour this pandan mix back into the saucepan and stir to blend evenly.
3. Soften gelatin: Soak the gelatin sheets in cold water for 5 to 10 minutes until they become soft and pliable.
4. Warm milk mixture: Gently heat the milk mixture until it reaches approximately 50°C (122°F), then immediately remove it from the heat to prevent boiling.
5. Dissolve gelatin and add cream: Remove the softened gelatin from the water, squeeze out excess moisture, and stir it into the warm milk mixture until fully dissolved. Then add the coconut milk and heavy cream, gently mixing until the mixture is smooth.
6. Strain and mold: Strain the mixture through a fine mesh sieve into a bowl to ensure a silky smooth texture. Pour the mixture evenly into molds.
7. Chill and set: Refrigerate the panna cotta molds for at least 4 hours until firm and set properly.
8. Garnish and serve: Before serving, garnish with shredded coconut or fresh pandan leaves for an added tropical touch and flavor.

Notes

• Ensure gelatin does not boil as it will lose its setting ability.
• For a more vibrant pandan flavor, freshly extract pandan juice if available instead of powder.
• Use full-fat coconut milk for best creaminess and flavor.
• Chilling time is essential to achieve the perfect pudding texture; do not rush this step.
• Serve chilled for optimal taste and texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Asian

Keywords: Pandan Panna Cotta, Coconut Dessert, Creamy Panna Cotta, Asian Dessert, Coconut Milk Dessert, Gelatin Dessert