Delectable Malaysian Coconut Pandan Vegan Panna Cotta

Allergens

None

Ingredients

• 1 can (400ml) full
• fat coconut milk
• 2 tbsp agar
• agar powder
• 1/2 cup coconut cream
• 1/4 cup pandan juice (blend fresh pandan leaves to extract the juice)
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• A pinch of salt
• Fresh berries and toasted coconut flakes for garnish

Instructions

1. In a saucepan, combine coconut milk and agar agar powder. Bring the mixture to a boil while stirring occasionally to dissolve the agar agar. Add pandan juice, maple syrup, vanilla extract, and a pinch of salt. Stir well and remove from heat. Let the mixture cool slightly before pouring it into serving glasses or ramekins. Refrigerate the panna cotta for at least 4 hours or until firmly set. To serve, garnish with fresh berries and toasted coconut flakes.

Chef’s Insight

The secret to a perfect panna cotta lies in the balance of flavors and textures. Ensure that you use full-fat coconut milk and agar-agar powder for optimal results.

Notes

Feel free to adjust the sweetness of the panna cotta according to your preference by adding more or less maple syrup.