Pandan Coconut Panna Cotta Recipe

Bloom gelatin

Pour 1/2 cup of the cold water into a small heatproof bowl. Sprinkle the 2 tablespoons of powdered gelatin evenly over the surface. Let sit undisturbed for 5–10 minutes until the gelatin absorbs the water and becomes spongy.

Infuse pandan

In a medium saucepan, combine the coconut milk (3 cups), heavy cream (1 cup), granulated sugar (1 cup), and the remaining 1/2 cup cold water. Add the tied pandan leaves (6 leaves) to the saucepan. Warm the mixture over medium-low heat, stirring occasionally, until steam rises and the sugar dissolves — do not boil. This will take about 6–8 minutes. If using pandan extract instead of leaves, do not add it now; reserve for later.

Remove pandan and add gelatin

Once the sugar is fully dissolved and the mixture is hot (about 170°F / 75°C) but not boiling, remove the pandan leaves with tongs. Take the saucepan off the heat. Add the bloomed gelatin to the hot coconut mixture and whisk until the gelatin is completely dissolved, about 1 minute. If using pandan extract, add 1 teaspoon now.

Finish flavoring

Stir in 1 teaspoon vanilla extract and 1 teaspoon fine sea salt. Taste and adjust: if you want a more pronounced pandan flavor, add up to another 1/2 teaspoon pandan extract (optional), mixing well.

Strain and pour

Pass the mixture through a fine-mesh sieve into a heatproof measuring cup or bowl to remove any tiny solids and ensure a silky texture. Pour the strained panna cotta mixture into 6–8 ramekins or molds (about 6–8 ounces each). Let cool on the counter for 15–20 minutes, then cover each ramekin with plastic wrap.

Chill until set

Refrigerate the panna cotta for at least 4 hours, preferably overnight, until fully set and slightly jiggly in the center. Setting time may vary; 4–6 hours is typical.

Toast coconut flakes (optional): Preheat a small skillet over medium heat. Add 1/2 cup coconut flakes and toast, stirring or shaking the pan, until golden and fragrant, about 3–5 minutes. Transfer to a plate to cool.

Prepare syrup (optional): If using palm sugar or brown sugar syrup, warm 1/4 cup sugar with 2 tablespoons water in a small saucepan until the sugar dissolves; simmer 1–2 minutes and let cool slightly.

Unmold and serve: To serve chilled panna cotta in ramekins, run a thin knife around the inside edge, dip each ramekin in warm water for 5–10 seconds, and invert onto a dessert plate. If serving in the ramekin, simply garnish in place. Spoon a little palm sugar syrup or a few mango slices/lychee over each panna cotta, sprinkle with toasted coconut flakes, and garnish with mint leaves.