Kaya Pandan Panna Cotta

Kaya Pandan Panna Cotta

A Delightful Twist on Coconut Panna Cotta

Indulge in the tropical flavors of kaya pandan, a luscious custard spread with coconut and vanilla-like undertones. Elevate your coconut panna cotta with this delightful combination.

What is Kaya Pandan?

Kaya is a Malaysian word for coconut paste or coconut jam. Pandan is an aromatic, sweet, and flavorful leaf which brings a vanilla-like flavor to any dish. In this recipe, explore an easy method for making kaya pandan and discover a tantalizing recipe that brings together the rich creaminess of coconut with the fragrant sweetness of pandan.

Kaya pandan is a popular Southeast Asian treat which blends the goodness of coconut milk, eggs, sugar, and the aromatic pandan leaves. Amazon does offer a pre-made version of this luscious sweet treat that can be spread on toast in the morning or used to make a delectable pastry. However, it’s simple to make on your own. The method is as simple as making a curd, which only takes 15 minutes. And the results, AMAZING!

What is Panna Cotta?

Panna Cotta is a fancy word for pudding, a very light style of pudding that is made from gelatin instead of eggs. Panna Cotta takes very little time to make. The use of unflavored gelatin to thicken means you are not sitting in front of the hot stove stirring for long periods of time. Use a creamy coconut milk, plus heavy cream, to achieve the delicious coconut flavor.

Ingredients to Make Kaya Pandan Panna Cotta:

Kaya Pandan Curd:

• Pandan leaves: I found pandan leaves at the Asian grocery store, in the freezer section and also fresh produce section. It’s such a popular ingredient, Asian stores carry it. The leaves are dark green and long, with pointy ends. Fresh pandan leaves, as well as dried pandan leaves are sold on Amazon.

• Coconut milk: This ingredient is canned coconut milk with all the cream included. I like the Thai brand best, since it seems extra creamy.
• Eggs: Use 3 large eggs, plus 4 egg yolks. The extra fat in the yolks make a luscious curd.
• Granulated sugar: Just a little sugar for sweetness and also for preservation.

Coconut Panna Cotta:

• Coconut milk: Again, use canned coconut milk with a high cream content. I like Thai brand best.
• Heavy cream: The higher the fat content, the creamier your panna cotta will be.
• Granulated sugar: Granulated sugar works best for this recipe, especially because any other type of sugar would change the color of the panna cotta from pure white.
• Unflavored gelatin powder: This ingredient needs to be “bloomed” with a little bit of water before adding it to the warm coconut milk mixture. Bloom gelatin powder by sprinkling it over water, stirring it slightly if needed, and then setting it aside for at least 5 minutes as the gelatin softens. I like the Knox brand gelatin powder. You could also use the equivalent in gelatin sheets.

How to Make Kaya Pandan Panna Cotta:

Kaya Pandan Curd:

1. Wash the pandan leaves thoroughly and chop them into 1-inch pieces.

1. In a blender or food processor, blend the pandan leaves with the ½ cup of coconut milk until you get a vibrant green pandan coconut juice. Strain the pandan solids through a fine sieve or cheesecloth to remove any solids. Squeeze the cheesecloth to remove all the juice. Dispose of the pandan solids.
2. In a medium pot, whisk the eggs and sugar until well combined. Add the pandan coconut juice to the egg mixture and whisk until everything is thoroughly mixed.
3. Cook the mixture over low heat, whisking continuously until it thickens to a custard-like consistency. Once thickened, remove the kaya pandan from the heat and let it cool completely. Strain in a fine-mesh strainer into a small bowl, pressing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cool.

Coconut Panna Cotta:

1. In a separate small bowl, sprinkle the gelatin powder over water and let it bloom for at least five minutes.
2. In a saucepan, heat the coconut milk, heavy cream, and sugar over medium heat. Stir until the sugar dissolves, but avoid boiling the mixture. Once the gelatin has softened, add it to the warm coconut milk mixture and stir until fully dissolved. Remove the mixture from heat and let it cool slightly.
3. Prepare individual serving dishes or ramekins and pour a layer of the coconut mixture into each. You can place containers in a muffin tin at an angle to create a fun design with the panna cotta. Refrigerate the dishes for about 2 hours or until the coconut layer has slightly set.
4. Gently spoon kaya pandan curd over the semi-set coconut layer in each dish, ensuring an even distribution. Pour the remaining coconut mixture into the dishes, covering the kaya pandan layer. Return the dishes to the refrigerator and let them chill for at least 2 hours or until the panna cotta is fully set. Once set, garnish with additional kaya pandan or fruit and serve chilled.

A few other options for Panna Cotta:

Serve with caramel sauce or fruit sauce on top.

An easy fruit sauce is made with a quarter cup of fruit jam. Add 2-3 teaspoons fresh-squeezed lemon juice and stir until the thickness you desire. Warm a quarter cup of fresh or frozen berries in microwave. Smash slightly and then add to the sauce. Stir.

Experience the unique and enticing combination of kaya pandan and coconut panna cotta. Enjoy the rich flavors and impress your guests with this elegant and exotic treat!

–Kim

Print Recipe

Kaya Pandan Panna Cotta

Kaya Pandan Panna Cotta is a harmonious fusion of flavors: the coconut gelatin-style pudding perfectly complementing the aromatic sweetness of Malaysian pandan combined with kaya (coconut) into a curd, creating a delightful dessert that will transport your taste buds to tropical bliss.

Prep Time45 minutes mins

Chilling Time4 hours hrs

Course: Dessert

Keyword: coconut, pudding, tropical

Servings: 8 5-ounce containers

Author: Kim Melanson

Ingredients

Kaya Pandan Curd:

• 1.5 ounces pandan leaves cut into 1-inch pieces
• ½ cup coconut milk
• 1 cup (198g) granulated sugar
• 3 large eggs plus 4 egg yolks
• 4 Tablespoons (45.6g) unsalted butter cut into 4 slices

Coconut Panna Cotta:

• 2 tablespoons water
• 2 teaspoons unflavored gelatin powder
• 1 ⅔ (380g) cups coconut milk
• 1 cup (227g) heavy cream
• ½ cup (100g) granulated sugar
• Kaya Pandan Curd prepared earlier

Instructions

Kaya Pandan Curd:

• Roughly chop the pandan leaves into 1-inch pieces. In a blender or food processor, add the coconut milk and pandan leaves. Blend on high speed until leaves are completely blended and you get a vibrant green pandan coconut juice. Strain the pandan through a cheesecloth (or strong paper towel) to remove any solids. Squeeze cheesecloth to get all juice out. Dispose of pandan pulp.
• In a medium pot, whisk the eggs and sugar until well combined. Add the pandan coconut milk to the egg mixture and whisk until everything is thoroughly mixed.
• Cook the mixture over low heat, whisking continuously until it thickens to a custard-like consistency. Once thickened, remove the kaya pandan from the heat and let it cool completely. Strain in a fine-mesh strainer into a small bowl, pressing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cool.

Coconut Panna Cotta:

• In a separate small bowl, sprinkle the gelatin powder over water and let it bloom for at least five minutes.
• In a saucepan, heat the coconut milk, heavy cream, and sugar over medium heat. Stir until the sugar dissolves, but avoid boiling the mixture.
• Once the gelatin has softened, add it to the warm coconut milk mixture and stir until fully dissolved. Remove the mixture from heat and let it cool slightly.
• Prepare individual serving dishes or ramekins and pour a layer of the coconut mixture into each. You can place containers in a muffin tin at an angle to create a fun design with the panna cotta. Refrigerate the dishes for approximately 2 hours or until the coconut layer has slightly set.
• Gently spoon kaya pandan curd over the semi-set coconut layer in each dish, ensuring an even distribution. Pour the remaining coconut mixture into the dishes, covering the kaya pandan layer.
• Return the dishes to the refrigerator and let them chill for at least 2 hours or until the panna cotta is fully set.
• Once set, garnish with additional kaya pandan or fruit and serve chilled.