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!
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.