Get all mellow with something decisively creamy. And, lounge.
A bed of creamy pandan coconut panna cotta with a hint of aromatic earthy cloves and sweet-liquorice star anise.
This dish will rupture your beliefs that vegan food can’t be super luscious.
Make this:
- When you’ve got a dinner party and your guests are banging on the door crying to be let in
- When the kids are screeching “dessert”, “dessert” and “dessert” and you’ve got nowhere to hide and it’s way past bed time
- When you’ve just climbed to the top of a mountain (aka a small hill in reality) and needs some TLC from all those calories you’ve burnt off
Pandan Panna Cotta was prompted following all the lush pandan I had purchased for a recent birthday party; I am not going to let those stunning leaves go to waste, luv.
Panna cotta is a sprightly creamy Italian dessert coined from the Piedmont region in Italy, made by mildly simmering milk, sugar and gelatine. Gelatine is derived from animal products but this Pandan Panna Cotta instead uses agar agar, a plant-based gelatine derived from seaweed. Coconut milk is also used, adding a silky creamy texture to the Panna Cotta.
Lush pandan leaf foliage adds a floral Asian twist to the Panna Cotta. Try it.
Pandan leaves you can find in most Chinese/Asian supermarkets.
Pandan Panna Cotta is vegan and paleo.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 800ml coconut milk
- 5 pandan leaves
- 150ml filtered water
- 100g raw unrefined cane sugar
- 4tsp agar agar, ground
- 6 drops of Pandan essence/flavouring
- 1 Star anise
- 2 cloves of India
- Pinch of salt
- ½ lemon, juice
Instructions
- Roughly chop the pandan leaves and place in a blender. Whizz until well combined.
- Use a cheese muslin cloth inside over a large mixing bowl to drain out the liquid. Discard the pulp. Transfer the pandan liquid to a clean blender jug.
- Pour in the coconut milk and lemon juice. Add in the drops of Pandan flavouring, sugar, Star Anise and salt. Whizz until well combined.
- Transfer the panna cotta liquid into a large saucepan. Add in the cloves fo India. Bring to the boil stirring continuously and scrapping to the side. Simmer for about 10 minutes. Switch off the heat.
- Wait to cool. Stir now and again. After about 10 minutes, remove the cloves of India and place into ramekin dishes. Chill in the fridge for at least 1 hour.
- Turn over the panna cotta and garnish.
- Serve.
