3 fresh pandan leaves, knotted
500ml coconut milk
500ml single cream
80g caster sugar
1 tsp vanilla bean paste
40g desiccated coconut
4 sheets of platinum grade leaf gelatine
½ ripe mango, peeled, stoned and diced
¼ small ripe pineapple, peeled and diced

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Pandan and Coconut Panna Cotta with Mango and Pineapple


Panna cotta is a classic Italian dessert, and I’ve infused it with classic Malaysian fruit flavours. I serve it in kilner jars but you can of course use bowls or dariole moulds. I don’t like turning out panna cotta as it can be messy and I want to minimise the risk of it sliding off the plate! Adding the cream and coconut milk in stages makes the panna cotta lighter and fresher.

Put the pandan leaves, half the coconut milk, half the single cream, the sugar, vanilla paste and desiccated coconut in a saucepan and bring to just below boiling point. Remove the pan from the heat and leave to infuse for 30 minutes.

Place the gelatine leaves in a bowl of cold water and set aside for 5 minutes to soften.

Place the coconut and cream mixture back on the hob and heat through until warm. Squeeze the gelatine to get rid of excess water then stir it into the warm mixture until it has dissolved.

Strain the mixture through a fine sieve into a bowl, pressing the leaves with a wooden spoon to extract all the flavour and liquid.

Stir in the remaining cream and coconut milk and mix well. Divide the mixture between 4 × 500ml kilner jars or bowls. Cover and chill in the fridge for at least 4 hours to set.

Serve topped with diced mango and pineapple.

TIP: You can also serve this with Lychee and Kaffir Lime Granita or Coconut Shortbread.