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Italian pandan leave coconut panna cotta

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.
5 from 3 votes
Prep Time 30 mins
Cook Time 30 mins
Chilling time to set 6 hrs
Total Time 7 hrs
Course Dessert
Cuisine Asian fusion, Italian
Servings 10 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 sheets gelatin see notes for more info
  • 4 oz granulated sugar
  • 6-8 pandan leaves washed, chopped
  • ¼-1/2 c water


  • 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!


Types and usage of gelatin sheets: please use Notes mentioned above the recipe.