Description
Indulge in the exquisite Creamy Pandan Coconut Panna Cotta, a luscious dessert that offers a tropical escape with every bite.
Ingredients
Scale
- 2 cups Whole Milk (Can substitute with non-dairy milk for a vegan version.)
- 1/2 cup Granulated Sugar (Adjust quantity based on preference.)
- 1 cup Coconut Milk (Increase for a stronger coconut taste.)
- 1 cup Heavy Cream (Use coconut cream for a dairy-free option.)
- 3 sheets Gelatin Sheets (Agar-agar can be used for a vegan alternative.)
- 2 tablespoons Pandan Powder (Use pure pandan powder for best results.)
- 1/4 cup Shredded Coconut (Fresh fruit or edible flowers can also work beautifully.)
Instructions
- Combine whole milk and granulated sugar in a saucepan over low heat. Stir gently until the sugar completely dissolves, about 5 minutes.
- Mix 55g of the warm milk with pandan powder in a small bowl until it’s smooth and vibrant.
- Soak gelatin sheets in a bowl of cold water for 5-10 minutes.
- Heat the milk mixture until it reaches 50°C (122°F), then remove it from heat.
- Squeeze excess water from the gelatin sheets and stir them into the warm milk mixture until fully melted.
- Fold in coconut milk and heavy cream gently into the mixture until smooth.
- Strain the mixture through a fine mesh sieve into preferred molds or cups. Cover and refrigerate for at least 4 hours.
- Garnish with shredded coconut or fresh pandan leaves just before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 22 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Creamy Pandan Coconut Panna Cotta, dessert, tropical dessert, panna cotta