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Pandan Coconut Panna Cotta

A silk-soft pudding infused with steamed pandan and topped with toasted coconut, this panna cotta offers a luxuriously creamy dessert that is both elegant and exotic.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: Asian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Panna Cotta Base
  • 1 cup Whole milk (or non-dairy milk for a vegan version)
  • 1/2 cup Granulated sugar
  • 1 cup Coconut milk (or increase for stronger coconut taste)
  • 1 cup Heavy cream (or coconut cream for dairy-free)
  • 3 sheets Gelatin sheets (or agar-agar for vegan option)
  • 2 tablespoons Pandan powder
Garnish
  • 1/4 cup Shredded coconut (for garnish)

Method
 

Preparation
  1. Combine whole milk and granulated sugar in a saucepan over low heat. Stir gently until the sugar dissolves completely, about 5 minutes.
  2. Mix 55g of the warm milk with pandan powder in a bowl until smooth.
  3. Soak gelatin sheets in cold water for 5–10 minutes to soften.
Cooking
  1. Heat the milk mixture until it reaches about 50 degrees C (122 degrees F) and then remove from the heat.
  2. Squeeze excess water from gelatin sheets and stir them into the warm mixture until fully melted.
  3. Gently fold in coconut milk and heavy cream.
Setting
  1. Strain the mixture through a fine mesh sieve into molds or serving cups.
  2. Refrigerate for at least 4 hours to set.
Serving
  1. Serve chilled, removed from its mold or presented simply in the cup it set in.
  2. Garnish with shredded coconut or fresh pandan leaves just before serving.

Notes

For best results, avoid boiling the milks to retain the pandan's fresh scent and smooth texture. If using agar-agar, follow the package instructions for activation.