Coconut Pandan Gelato - Pint (vegan) Recipe
In collaboration with Death in Venice Gelato Co., our Coconut Pandan Gelato is made with real pandan leaves and 100% coconut milk, making it vegan and dairy-free friendly.
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Ingredients
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Gelato Ingredients
Method
Preparation Instructions
- 1
Prepare the Pandan Infusion
In a saucepan, combine coconut milk, pandan leaves, and sugar. Heat over medium heat until it simmers, stirring occasionally. Remove from heat and let it steep for about 30 minutes.
- 2
Strain the Mixture
After steeping, strain the mixture through a fine mesh sieve to remove the pandan leaves. Return the liquid to the saucepan.
- 3
Thicken the Mixture
In a small bowl, mix cornstarch with a few tablespoons of almond milk to create a slurry. Add this slurry to the saucepan with the coconut milk mixture. Heat over medium heat, stirring constantly until the mixture thickens slightly (about 5 minutes).
- 4
Add Remaining Ingredients
Stir in the remaining almond milk, vanilla extract, and a pinch of salt. Mix well and remove from heat.
- 5
Chill the Mixture
Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
- 6
Churn the Gelato
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 7
Freeze the Gelato
Transfer the gelato to a pint-sized container and freeze for at least 4 hours or until firm.
