Easy Pandan Coconut Panna Cotta

I absolutely love how this Pandan Coconut Panna Cotta turns out every time—smooth, creamy, and infused with the delicate aroma of pandan and coconut. It’s such an easy yet impressive dessert to share with family and friends!

Pandan Coconut Panna Cotta

Pandan is a beloved ingredient in many Asian desserts, known for its unique, fragrant flavor that enhances cakes, puddings, and various other sweet treats.

However, fresh pandan leaves can be difficult to find, especially outside of Asia. That’s why I often turn to pandan powder as a convenient and effective alternative. It gives the same aromatic depth and vibrant color, perfect for incorporating into my desserts.

As I’ve mentioned before, panna cotta is one of my all-time favorite desserts.

I’ve made several variations, including Matcha Panna Cotta and Strawberry Panna Cotta, both of which were a huge hit with my family.

Now, I’m excited to share my Pandan Coconut Panna Cotta. It combines the tropical, fragrant notes of pandan with the rich creaminess of coconut, creating a delightful dessert that’s perfect for any occasion.

For this panna cotta, I kept the topping simple with just shredded coconut, but you can feel free to get creative! Add fresh fruit, a drizzle of syrup, or even a sprinkle of crushed nuts—whatever your taste buds crave.

One tip I always recommend when making panna cotta: soak the gelatin sheets in advance. This ensures that they’re ready to use immediately when you need them, helping the process go smoothly without any delays.

Why You‘ll Love This Recipe

• Simple Ingredients: Uses everyday ingredients like milk, sugar, and cream.
• Exotic Flavor: The pandan powder gives it a unique, fragrant aroma that pairs beautifully with coconut.
• Effortless Elegance: Looks sophisticated but is surprisingly easy to make.
• Perfect for Any Occasion: Great for dinner parties, celebrations, or just a sweet treat after dinner.

Ingredients:

• 350g whole milk
• 45g granulated sugar
• 100g coconut milk
• 150g heavy cream
• 10g gelatin sheets
• 10g pandan powder
• shredded coconut, for garnish

Instructions:

Prepare the Milk Mixture

• In a saucepan, combine 350g whole milk and 45g granulated sugar. Heat over low heat, stirring constantly until the sugar is fully dissolved. Turn off the heat.

Prepare the Pandan Mixture

• In a small bowl, mix 55g warm milk (from step one) with 10g pandan powder until smooth and lump-free. Add this pandan mixture to the saucepan with the warm milk, stirring until fully combined.

Add Gelatin, Coconut Milk, and Cream

• Soak 10g gelatin sheets in cold water for 5–10 minutes until softened.
• Turn on the heat and warm the milk mixture to around 50°C, then remove from heat.
• Squeeze out excess waterfrom gelatin sheets, then stir the softened gelatin into the warm milk mixture until dissolved. Add 100g coconut milk and 150g heavy cream, stirring gently to combine.

Strain and Chill

• Strain the mixture through a fine mesh sieve to ensure a smooth texture. Pour the strained mixture into molds and refrigerate for at least 4 hours or until fully set.

Decorate and Serve

• Once set, garnish with shredded coconut or fresh pandan leaves before serving.

Notes:

• Soaking Gelatin: Ensure the gelatin sheets are fully softened and excess water is squeezed out for proper incorporation.
• Temperature Control: Avoid overheating the milk to prevent curdling.
• Chilling: Keep the panna cotta refrigerated at the right temperature for perfect setting without freezing.

Frequently Asked Questions

1. Can I use pandan extract instead of pandan powder?
   Yes, pandan extract works well. Adjust the amount to taste, as it’s more concentrated.
2. How long does the panna cotta last in the fridge?
   It can be stored in the fridge for up to 3 days. Cover it tightly to keep it fresh.
3. Can I make this dessert vegetarian?
   Yes, substitute gelatin with agar-agar. However, the texture might be slightly firmer.
4. Can I use canned coconut milk?
   Absolutely! Just make sure to mix it thoroughly before using it.
   

   Print Recipe

   Exotic Pandan Coconut Panna Cotta: Simple & Delicious

   I absolutely love how this Pandan Coconut Panna Cotta turns out every time—smooth, creamy, and infused with the delicate aroma of pandan and coconut. It's such an easy yet impressive dessert to share with family and friends!

   Prep Time15 mins

   Cook Time10 mins

   Refrigeration Time4 hrs

   Course: Dessert

   Cuisine: Indian

   Servings: 6

   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 garnish

   Instructions

   Prepare the Milk Mixture

   • In a saucepan, combine 350g whole milk and 45g granulated sugar. Heat over low heat, stirring constantly until the sugar is fully dissolved.Turn off the heat.

   Prepare the Pandan Mixture

   • In a small bowl, mix 55g warm milk (from step one) with 10g pandan powder until smooth and lump-free. Add this pandan mixture to the saucepan with the warm milk, stirring until fully combined.

   Add Gelatin, Coconut Milk, and Cream

   • Soak 10g gelatin sheets in cold water for 5–10 minutes until softened.
   • Turn on the heat and warm the milk mixture to around 50°C, then remove from heat.
   • Squeeze out excess waterfrom gelatin sheets, then stir the softened gelatin into the warm milk mixture until dissolved. Add 100g coconut milk and 150g heavy cream, stirring gently to combine.

   Strain and Chill

   • Strain the mixture through a fine mesh sieve to ensure a smooth texture. Pour the strained mixture into molds and refrigerate for at least 4 hours or until fully set.

   Decorate and Serve

   • Once set, garnish with shredded coconut or fresh pandan leaves before serving.