Coconut pandan pudding is a delightful Southeast Asian dessert that combines the fragrant aroma of pandan leaves with the creamy richness of coconut milk. Topped with a luscious gula melaka (palm sugar) drizzle, this dessert is not only visually stunning but also a treat for the taste buds. This dessert is perfect for anyone craving something sweet, creamy, and aromatic. In this recipe, I will guide you step-by-step to make this delicious pudding that will surely wow your guests.
What is Coconut Pandan Pudding?
Coconut pandan pudding is a traditional Southeast Asian dessert known for its delicate, smooth texture and pleasant aromatic flavor. The key ingredients of this pudding are coconut milk and pandan leaves. Pandan is often referred to as the “vanilla of the East” due to its sweet, floral scent and vibrant green color. The pudding is naturally sweetened with sugar and set with agar-agar, giving it a soft, jelly-like texture. The addition of gula melaka syrup, made from palm sugar, brings a perfect balance of sweetness and depth.
The Origin of Coconut Pandan Pudding
This delightful dessert hails from Southeast Asia, where pandan leaves are commonly used in various sweet and savory dishes. The use of pandan in desserts dates back centuries, especially in countries like Malaysia, Indonesia, and Thailand. Pandan’s unique fragrance makes it a prized ingredient in the region’s culinary traditions. The coconut pandan pudding is a modern take on these traditional flavors, offering a fresh, silky-smooth dessert experience.
Ingredients for Coconut Pandan Pudding (Serves 6)
For the Coconut Pandan Pudding:
- 400 ml (1 can) coconut milk (full-fat for best texture)
- 200 ml (¾ cup + 1 tbsp) water or milk
- 100 g (½ cup) granulated sugar (adjust to taste)
- 3–4 pandan leaves, tied into a knot (or 1 tsp pandan extract for convenience)
- 2 tsp agar-agar powder (or 3 tsp for a firmer set)
- Pinch of salt
For the Gula Melaka Drizzle:
- 150 g (¾ cup) gula melaka (palm sugar), chopped or grated
- 100 ml (scant ½ cup) water
- 1 pandan leaf, knotted (optional but recommended)
- Pinch of salt
Step-by-Step Directions for Preparing Coconut Pandan Pudding
1. Prepare the Pudding Mixture
Start by combining the coconut milk, water (or milk), sugar, salt, and pandan leaves in a saucepan. Whisk well to dissolve the sugar and distribute the ingredients evenly. Once the mixture is well combined, sprinkle the agar-agar powder over the surface. Be sure to sprinkle it evenly and whisk it in to avoid any clumps.
Next, bring the saucepan to a gentle boil over medium heat, stirring constantly to ensure that nothing sticks to the bottom of the pan. As soon as the mixture reaches a boil, reduce the heat and simmer for 2–3 minutes, allowing the agar-agar to fully dissolve. If you’re using pandan extract instead of pandan leaves, now is the time to stir it in after removing the saucepan from the heat.
2. Strain & Pour
After the agar-agar has dissolved, pour the mixture through a fine sieve to remove the pandan leaves (if using) and any undissolved bits of agar-agar. This will ensure a smooth and creamy pudding. Once strained, pour the mixture into small heatproof glasses, ramekins, or silicone molds. Let the pudding cool at room temperature for about 20–30 minutes before transferring it to the fridge. Allow it to refrigerate for at least 2 hours or until fully set.
3. Make the Gula Melaka Drizzle
While the pudding is setting in the refrigerator, you can prepare the gula melaka drizzle. In a small saucepan, combine the chopped or grated gula melaka, water, pandan leaf, and a pinch of salt. Heat this mixture over medium heat until the sugar has completely dissolved. Allow the syrup to simmer gently for 5–7 minutes, letting it thicken slightly. After the syrup has thickened to your desired consistency, remove the pandan leaf and let the syrup cool to room temperature. The syrup will thicken even more as it cools.
4. Serve
Once the puddings have set and are cool to the touch, it’s time to serve. If you used molds, unmold the puddings carefully and place them on a serving plate. If you used individual glasses or ramekins, you can serve them directly in the containers. Drizzle the gula melaka syrup generously over the puddings. Garnish with a sprinkle of toasted coconut flakes or a few drops of coconut cream for a finishing touch.
Tips & Variations for Coconut Pandan Pudding
Texture Control
If you prefer a creamier, softer set (similar to panna cotta), use less agar-agar in the mixture. For a vegan-friendly alternative, you can opt for kanten flakes or even use a cornstarch slurry to achieve a more custardy texture. Just remember to chill the pudding to set.
Coconut Layered Version
For a more visually stunning version of this pudding, you can make two mixtures: one with pandan for the green layer and another with plain coconut for the white layer. Layer them carefully in your molds, allowing the first layer to set slightly before pouring in the second layer.
Extra Aroma
To enhance the fragrance, you can add a few drops of screwpine essence or a touch of vanilla extract to the pudding mixture. This will add an additional depth of flavor and aroma to your dessert.
FAQs About Coconut Pandan Pudding
1. Can I use pandan extract instead of fresh pandan leaves?
Yes, you can substitute 1 tsp of pandan extract for the fresh pandan leaves. Just stir it in after removing the pudding from the heat.
2. Can I make this dessert ahead of time?
Yes, the pudding can be made a day or two in advance. Just keep it refrigerated and drizzle the gula melaka syrup just before serving.
3. Is there a non-dairy option for the coconut pandan pudding?
Coconut milk is already dairy-free, but if you want a lighter version, you can replace part of the coconut milk with almond milk or oat milk.
4. Can I use another type of sugar for the drizzle?
Gula melaka is a key ingredient in this recipe for its unique flavor, but if you can’t find it, you can substitute it with palm sugar or brown sugar. Just note that the flavor might be slightly different.
5. Can I freeze the coconut pandan pudding?
While the pudding can technically be frozen, the texture may change slightly once thawed. It’s best enjoyed fresh, but if you plan to freeze it, be sure to wrap it tightly.
6. Can I use gelatin instead of agar-agar?
Yes, you can use gelatin instead of agar-agar. However, the texture will be slightly different. Use 2 tsp of gelatin (bloomed in water) as a substitute for agar-agar powder.
Conclusion
Coconut pandan pudding with gula melaka drizzle is a perfect dessert for anyone looking to indulge in a creamy, fragrant, and flavorful treat. The combination of coconut milk, pandan leaves, and gula melaka syrup creates a delightful balance of sweetness and aromatic depth. This dessert is not only a beautiful representation of Southeast Asian flavors but also an easily customizable recipe with variations to suit your preferences. Whether you’re serving it for a special occasion or just as a sweet treat to enjoy at home, this pudding will surely impress with its silky texture and unique taste. Try it today and transport yourself to the vibrant streets of Southeast Asia with every bite!
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Silky Coconut Pandan Pudding with Gula Melaka Drizzle: A Southeast Asian-Inspired Dessert
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Coconut pandan pudding is a traditional Southeast Asian dessert known for its delicate, smooth texture and pleasant aromatic flavor. The key ingredients of this pudding are coconut milk and pandan leaves. Pandan is often referred to as the “vanilla of the East” due to its sweet, floral scent and vibrant green color. The pudding is naturally sweetened with sugar and set with agar-agar, giving it a soft, jelly-like texture. The addition of gula melaka syrup, made from palm sugar, brings a perfect balance of sweetness and depth.
Ingredients
Brownie base:
- 115g unsalted butter
- 120g dark chocolate (70% cocoa), chopped
- 2 large eggs
- 150g granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cardamom
- ¼ tsp salt
- 60g all-purpose flour
- 2 tbsp cocoa powder
Tahini swirl:
- 75g tahini
- 1 tbsp maple syrup or honey
- 1 tbsp powdered sugar
- ¼ tsp cardamom (optional for extra spice)
- Pinch of salt
Instructions
1. Prep the pan
- Preheat oven to 175°C (350°F).
- Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal.
2. Melt chocolate & butter
- In a saucepan over low heat, melt butter and chocolate together.
- Stir until smooth, then remove from heat and let cool slightly.
3. Mix wet ingredients
- In a bowl, whisk eggs, sugar, vanilla, cardamom, and salt until light and slightly thickened.
- Stir in the cooled chocolate mixture.
4. Add dry ingredients
- Sift in flour and cocoa powder. Fold gently until just combined.
5. Make tahini swirl
- In a small bowl, mix tahini, maple syrup, powdered sugar, cardamom, and salt until smooth.
6. Assemble
- Pour brownie batter into prepared pan and spread evenly.
- Dollop spoonfuls of tahini mixture over the top.
- Use a skewer or knife to swirl gently for a marbled effect.
7. Bake
- Bake for 25–30 minutes, until edges are set and center is slightly fudgy.
- A toothpick should come out with moist crumbs, not wet batter.
8. Cool & slice
- Let cool in pan for 20 minutes, then lift out and cool completely before slicing.
Notes
For extra indulgence, top these puddings with toasted coconut flakes or a scoop of vanilla ice cream. You can also swap gula melaka with palm sugar syrup or honey if preferred.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steamed
- Cuisine: Southeast Asian (Malaysian/Indonesian inspired)
Nutrition
- Serving Size: 1 pudding
- Calories: 240
- Sugar: 22g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: None
Keywords: Pandan Coconut Pudding, Southeast Asian Pandan Dessert, Coconut Pandan Dessert
