Buko (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.
Coconut-pandan panna cotta
- 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.
*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.
Cooking time (duration): about 30 minutes excluding chilling time
Number of servings (yield): 6