This panna cotta has always been important to me, this was the first dessert I’ve ever made in an actual professional kitchen. Back in 2014, I was so lucky to find a good, wonderful, and incredibly talented group of chefs/people/friends in a small town north of Austin, TX called Cedar Park. The two head chefs together with the rest of the team have taught me a lot of useful knowledge which I’m still using them as a strong foundation in my cooking life. If it weren’t for them, I would not be where I am right now. Gosh, how I miss them. Thai, Ek, David, Michael, Tim, Jessica, Tina, Kuantan, Alphonso, Tina, John, I wish you all know how much you all mean to me. Until today, I still remember every single details of our good time together. Can we turn back time and have ourselves run the last service day?
Anyhow, I can go on and on about how good we were back then and how the memory of working at Spin has been always significant to me. But this post is not about that right? It’s about how delicious and creamy these panna cotta are. The combination of pandan leaves and coconut milk creates such a smooth, velvety texture, and wonderful flavor. Not to mention the vibrant light green color that the pandan leaves bring to the table. You’ll have one of a kind dessert, so familiar yet so unique.
Velvety Pandan Coconut Panna Cotta
- 1 mini muffin pans or few plastic molds
- 1 can coconut milk (13.5 fl.oz)
- 10 oz heavy cream or half and half
- 5 sheet gelatin OR
- 1.5 tbsp gelatin powder
- 4 oz granulated sugar
- 6-8 pandan leaves washed, chopped
- 1/4-1/2 c water
- Bloom gelatin sheet (gelatin powder) in cold water.
- In a blender, combine chopped pandan leaves and 1/4 c of water. Put a blender on medium speed to blend the leave. Add more water if needed throughout the process, try not to exceed 1/2 c of water. In case you need more liquid to work with, gradually add extra 1 tbsp until all the leaves have blended well. Strain the liquid. Discard the leftover pandan pulp. Keep the green juice.
- In a medium pot, heat up cream, coconut milk, pandan leaves juice and sugar on medium heat, swirl constantly until sugar dissolve (simmer for about 6-10 minutes). Do not let the mixture boil or it will be separated.
- Take the pot off the stove. Squeeze excess water out of gelatin sheet then put them in the mixture. Stir the mixture until all the gelatin sheets dissolved.
- Strain coconut mixture through a fine sieve mesh. Then pour in mini muffin pans or any mold you have in your kitchen.
- Put them in the fridge to set for at least 6 hours before serving.
- When they’re ready, take them out of the mold or eat directly as you prefer. They can be served with candied nuts, and any kind of sweet tangy jam.
- Have fun and enjoy!