Coconut Pandan | Panna Cotta
What is Panna Cotta
Panna Cotta is an Italian Custard dessert that is served cold. It is thickened with gelatin and often infused with aromatics for even more delicious taste. Common infusions are vanilla, orange extract, or even coffee. What I have done is flavored my Panna Cotta with Pandan Extract and used full fat coconut milk as a fat bomb and for flavor.
What are the Ingredients for Coconut Pandan?
My Coconut Pandan is a fat bomb recipe to enjoy as a delicious dessert and will keep you full. Use full fat, canned coconut milk for this, not the coconut milk from a cardboard carton. 5 ingredients will make this dessert come together! 5! I use gelatin, hot water, Truvia, Pandan Extract, and Coconut Milk. That’s it. If you are used to cooking along with me, then you probably have most of those ingredients on hand. Do you have a dinner party coming up? Then surprise your guests with this delicious Coconut Panna Cotta!
How to Make Coconut Pandan
What is Pandan Extract?
Pandan is made from Pandan leaves that are found in Southeast Asia. Pandan has a sweet flavor with a floral hint. Most Pandan recipes are dessert or sweet dishes rather than savory. If you don’t have pandan extract, you can try vanilla or orange extract, but you REALLY want that pandan. The pandan will have artificial extracts. BUT. You will be using about 4-5 drops which means less than a drop per serving. So #TrustUrvashi and give it a try. 🙂
Tips for Working With Gelatin
Gelatin is little granules that need dissolving in liquid to help a recipe set up or firm up. Gelatin needs to be dissolved in a warm liquid to “bloom” and then used right away. Your recipe will probably not turn out smooth as expected if you don’t use it right away. I would recommend having everything you need for the recipe including the serving dishes so that you can move quickly before the gelatin sets. Once everything is in the serving dish, immediately put it in the refrigerator to help the gelatin finish setting up.
Toppings for Coconut Pandan
I like to keep any additional toppings simple and low-carb. I use whipped cream and Lily’s sugar-free chocolate chips. Or, you can do a lovely drizzle of Choc Zero chocolate syrup.
Tips and Tricks for Coconut Pandan
Perfect Make-ahead, it stores beautifully. Whisk, whisk, whisk until that gelatin is completely dissolved!To break the seal the Panna Cotta forms in the serving cup, use a plate on the mouth side of the cup, turn it over, and cut a slit in the bottom of the cup. The Pandan will slide right out onto the plate.
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