Pandan Coconut Panna Cotta

Ingredients

Instructions

1. 1

   Prepare 2 small moulds, ramekins, or glasses and clear a flat space in the refrigerator. Tie the pandan leaves into knots or bruise them lightly so they release more aroma.

2. 2

   In a small saucepan, combine the coconut milk, water, pandan leaves, palm sugar, and salt. Heat over medium-low until steaming and the sugar dissolves, about 4 to 5 minutes. Do not let it boil hard; a gentle heat keeps the coconut smooth and lets the pandan perfume the liquid.

3. 3

   Sprinkle in the agar-agar powder while whisking continuously. Bring the mixture to a full boil, then cook for 1 full minute, whisking, so the agar activates properly. This step is essential; undercooked agar will not set well.

4. 4

   Remove from the heat and let the mixture stand for 5 minutes to deepen the pandan flavour. Fish out the pandan leaves, squeezing them lightly against the side of the pan with a spoon to extract the last aroma, then discard.

5. 5

   Pour the mixture evenly into the 2 prepared moulds. Let them cool at room temperature for about 10 minutes, then refrigerate until set, about 1 hour. The panna cotta should feel gently firm and wobble slightly when nudged.

6. 6

   To serve, enjoy in the glasses or briefly dip the moulds in warm water and unmould onto plates. Finish with toasted coconut flakes on top.

Nutrition per serving

Notes

• •Agar-agar is used instead of gelatin to keep the dessert vegan; it sets more firmly than gelatin, so keep the quantity precise for a tender texture.
• •If you want a greener colour, blend the pandan leaves with the water, strain well, and use that pandan water in the infusion.
• •Palm sugar varies in sweetness; taste the warm mixture before pouring and adjust with a little extra if needed.
• •For the smoothest texture, strain the cooked mixture through a fine sieve before pouring into moulds.

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