Coconut-pandan panna cotta
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieBuko (coconut) and pandan dessert is fast becoming a staple in buffet parties, including Christmas and New Year affairs. Here is a new twist on the refreshing combination of pandan and coconut flavors. Less work, less mess, less calories and less fat. But just as delicious.
It might sound exotic and intimidating but panna cotta is simply gelatin cooked in cream, milk and sugar. In this case, instead of cream made from cow’s milk, the gelatin was cooked with coconut cream or the first extraction from grated coconut. So, don’t be scared to make this dessert — it’s basically just gelatin.
Serves 6.
Ingredients:
a 90 g. pack of green pandan-flavored gelatin*
a 90 g. pack of unflavored white gelatin
200 ml. of coconut cream
To garnish (optional):
whipped cream
toasted coconut bits**
Click the first thumbnail below to start viewing the cooking instructions or scroll down for the all-text version.
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Dissolve the green pandan-flavored gelatin in 400 ml. of water. Cook over medium heat, stirring, until the gelatin is dissolved.
Divide the green gelatin among six ramekins (one cup capacity). Allow to set for about 10 minutes.
When the green gelatin is a bit firm, prepare the white gelatin. Dissolve the gelatin in 200 ml. of water and cook until dissolved. Pour the coconut cream into the pan of white gelatin and cook just until the mixture starts to simmer.
Pour the white coconut cream flavored gelatin on top of the green gelatin. Allow to set. Chilling in the fridge is recommended.
To serve, run a knife around the sides of the ramekins to loosen the gelatin. Invert on saucers or dessert plates.
The gelatin is good to eat after inverting with just the wonderful combination of the flavor of pandan and the creamy goodness of coconut cream. But if you like to dress up your dessert a little bit, top each gelatin with whipped cream and sprinkle with toasted coconut bits.
Notes:
*If you can’t find pandan-flavored gelatin, you can use unflavored green gelatin. After cooking, just stir in 1/4 tsp. of pandan flavoring.
**Packets of toasted coconut bits are available in some supermarkets. If you can’t get one, you can just toast ordinary dessicated coconut (or even freshly grated coconut) in an oil-free pan.
Tagged: Christmas & New Year, coconut cream, dessert, gelatin, pandan
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Ang ganda, Connie! Very Christmassy!
wow,sulbukan ko ngang gawin desert pra sa thanks giving,i’ll try to look ung pandan flavor n gelatin sa pilipino store..
I wish I have a “kudkuran” for this recipe.
Freshly grated coconut cream is the best.
A blender might work.
Wow! this seems very easy to prepare…i will make this w/ my kids…para bonding na din…Thanks Ms. Connie..you’re such angel who came down from heaven to our kitchen..hehehe…my family loves your recipes… Thanks again
I tried this one and served to my colleagues…naubos agad…taste good and very unique daw…
I replaced dessicated coconut with macapuno preserve,the only available in my pantry…
thanks Ms.Connie for these awesome recipes… I’ve also tried the perfect custard cake and the bacon,cheese and pepper muffin,Chicken ala King…the best!
By the way, Connie yung toasted coconut bits— yun ba yung pinigaang coconut, then i-to-toast sa pan? Thanks again-
Yes, pwede.
Hi Connie,
no need to add sugar?
No, unless you use the unsweetened variety.
very pretty! how about using a different kind, size, and shape mold? would it still work?
Yes, it would. You can use a large mold and serve the panna cotta sliced.
Wow! ang ganda ng kulay!! i will try it next time!!