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Creamy Coconut Pandan Panna Cotta with Gula Melaka

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An easy 6-ingredient dessert featuring silky coconut pandan panna cotta topped with rich, caramel-like gula melaka syrup. This no-bake, make-ahead treat is naturally gluten-free and dairy-free, with a perfect wobbly texture that tastes like a hug in a ramekin.

Ingredients

Scale
  • 1 can (400 ml) full-fat coconut milk
  • 1 teaspoon pandan extract
  • 100 g (about ½ cup chopped) gula melaka (palm sugar)
  • 2 teaspoons (about 7 g) powdered gelatin
  • 3 tablespoons cold water (for blooming gelatin)
  • ¼ cup water (for syrup)
  • 3 tablespoons sugar (or to taste)
  • Pinch of salt

Instructions

  1. Bloom the gelatin: Sprinkle 2 teaspoons of powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 to 10 minutes until it becomes a lumpy sponge.
  2. Make the syrup: Chop 100 g of gula melaka into small pieces. Place in a small saucepan with ¼ cup of water. Warm over low heat, stirring occasionally, until the sugar dissolves completely (about 3 to 5 minutes). Do not let it boil hard. Set aside to cool slightly.
  3. Heat the coconut milk base: In a medium saucepan, combine 1 can (400 ml) of full-fat coconut milk with 3 tablespoons of sugar and a pinch of salt. Warm over medium heat, stirring occasionally, until hot but not boiling (steaming with tiny bubbles around the edges).
  4. Dissolve the gelatin: Remove the coconut milk from heat. Add the bloomed gelatin and whisk until completely dissolved (about 30 seconds). Optionally, strain through a fine-mesh strainer for extra smoothness.
  5. Add pandan extract: Stir in 1 teaspoon of pandan extract. The mixture will turn a soft, pale green. Taste and adjust sweetness if needed.
  6. Pour and set: Divide the mixture evenly among 4 to 6 ramekins (4 oz each). Tap each ramekin gently on the counter to release air bubbles. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Unmold and serve: When ready to serve, run a thin knife around the edge of each ramekin. Place a plate on top and flip it over. Give it a gentle shake. If it doesn’t release, dip the ramekin in hot water for 10 seconds. Drizzle generously with the gula melaka syrup and serve immediately.

Notes

Don’t overheat the gelatin; remove coconut milk from heat before adding. Bloom time is essential for smooth texture. For unmolding, a quick 10-second dip in hot water helps. Make the syrup fresh for best flavor. Use room temperature ramekins for even setting. For a vegan version, substitute gelatin with 1 teaspoon agar agar powder. Store covered in the fridge for up to 4 days; do not freeze.

Nutrition

Keywords: coconut pandan panna cotta, gula melaka dessert, easy panna cotta, no-bake dessert, gluten-free dessert, dairy-free dessert, 6-ingredient dessert, Southeast Asian dessert

Find it online: https://emacrave.com/creamy-coconut-pandan-panna-cotta-with-gula-melaka-easy-6-ingredient-dessert/