BETA
Coconut Pandan Pudding
A soft coconut pudding scented with pandan and set with cornstarch, chilled in small cups and finished with toasted coconut. Cool, green and not too sweet.
25 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Canned coconut milk400 ml
- Granulated sugar70 g
- Cornstarch40 g
- Pandan extract0.5 tsp
- Salt0.25 tsp
- Sesame seeds1 tsp
- Unsweetened shredded coconut20 g
- Water80 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Coconut (coconut milk and shredded coconut) and sesame (sesame seeds).
Method
Toast the coconut
Warm a dry skillet over medium heat. Toast the shredded coconut, stirring, for 2–3 minutes, until the edges are golden. Tip it onto a plate so it does not keep browning. Toast the sesame seeds in the same pan for 1 minute, then add them to the coconut.
Mix the slurry
Whisk the cornstarch with the cold water until there are no lumps. Stir in the pandan extract. Pandan extracts vary; 0.5 tsp is enough for a pale green, floral pudding. Add a few more drops only if the brand smells faint.
Cook until thick
Warm the coconut milk, sugar and salt in a saucepan over medium heat until steaming and the sugar has dissolved. Pour in the slurry, whisking. Cook, stirring, for 3–4 minutes, until the pudding thickens and a few bubbles break the surface. Cook for 30 seconds more so the starch loses its raw taste. Do not walk away; cornstarch can lump if it sits.
Chill and serve
Pour into 4 small cups. Press a piece of parchment directly on the surface so a skin does not form. Cool, then refrigerate until softly set, about 1 hour. Top with the toasted coconut and sesame seeds just before serving.
A drop too much pandan extract turns the pudding bitter and soapy. Start with half a teaspoon and smell it before you add more. The pudding keeps covered in the fridge for 2 days.
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