Velvety Pandan Coconut Panna Cotta
This restaurant style dessert Italian Pandan Coconut Panna Cotta has smooth and soft texture with semi-sweet pandan infused flavor.
Servings: 10 panna cotta
Equipment
- 1 mini muffin pans or few plastic molds
Ingredients
- 1 can coconut milk (13.5 fl.oz)
- 10 oz heavy cream or half and half
- 5 sheets gelatin see notes for more info
- 4 oz granulated sugar
- 6-8 pandan leaves washed, chopped
- ¼-1/2 c water
Instructions
- Bloom gelatin sheet (gelatin powder) in cold water.
- In a blender, combine chopped pandan leaves and ¼ 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 ½ 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!
Notes
Types and usage of gelatin sheets: please use Notes mentioned above the recipe.