Coconut-pandan panna cotta

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Connie Veneracion


  • 90 grams green pandan-flavored gelatin
  • 90 grams unflavored white gelatin
  • 200 milliliters coconut cream
  • whipped cream
  • toasted coconut bits


  • 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.