Thai Panna Cotta

    4 hours 20 minutes

    This is like a Thai version of panna cotta, based on coconut milk and flavoured with pandan leaf. Exotic and delicious!

    1 person made this

    Serves: 8 

    • 75g green pea flour (hoen kwei)
    • 2 cups (250ml) coconut milk
    • 1/3 cup (90g) sugar
    • 30ml evaporated milk
    • 1 pandan leaf, knotted
    • For the syrup
    • 1 cake palm sugar, chopped
    • 1 cup water

    Preparation:5min  ›  Cook:15min  ›  Extra time:4hours cooling  ›  Ready in:4hours20min 

    1. Put flour and 1 cup of coconut milk into a saucepan and stir until smooth. Add sugar, evaporated milk, pandan leaf and the remaining coconut milk and stir well.
    2. Cook over medium heat, stirring all the time, until the mixture thickens and comes to a boil. Remove from heat, discard the pandan and pour into individual ramekins or a rectangular cake tray. Cool in refrigerator.
    3. To make syrup:

    4. Put palm sugar and water in saucepan. Stirring constantly and boil until the sugar is dissolved. Cool and serve over coconut cream.


    You can find palm sugar and pandan at Asian markets.

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