Delightful Pandan Coconut Dessert for Valentine’s

Happy Valentine’s!

Treat your loved ones to this irresistible dessert- one that delights all the senses. It’s luxurious creamy, visually stunning, and finished with a fragrance that’s simply unforgettable.

Made with cream and coconut cream, this dessert takes an aromatic turn with the addition of pandan leaves. One whiff and you are instantly transported to Southeast Asia, where many beloved desserts celebrate the natural richness of coconut and the sweet, grassy perfume of pandan. Together, they create layers of flavour that are comforting and exotic.

With strawberry season in full swing here in Perth, I couldn’t resist turning the fruit into a vibrant syrup. The strawberries are gently macerated with shredded kaffir lime leaves and fresh lime zest, releasing their juices into a beautifully balanced, citrusy syrup that’s bursting with flavour.

Ingredients for the Dessert

• 600ml cream
• 4 Pandan leaves, tied in a knot
• 200g caster sugar
• 4 gelatine leaves
• 300ml coconut cream

Ingredients for the Syrup

• 4 Kaffir lime leaves, finely shredded
• 250g punnet strawberries, halved
• Finely grated zest and juice of 2 limes
• 150g sugar
• 1 cup of water

Method

• Place the cream, the Pandan leaves and 200g of caster sugar in a pan and bring just below boiling point over medium-low heat. Stir to dissolve the sugar. Once the sugar has dissolved add the coconut cream. Stir well until all the ingredients are well combined. Set aside for 30 minutes. Remove and discard the pandan leaves.

• Soak the gelatine leaves in cold water until softened.
• Squeeze out the excess water in the gelatine leaves then add the gelatine leaves to the warm cream. Mix well until the gelatine has dissolved.

• Pour the mixture into a measuring jar and then pour the mixture into the moulds. I used traditional aluminium cylinders which I bought in India but you can use silicone moulds.

• Chill overnight.
• For the strawberries cut them in halves or quarters, depending on their size. Combine the water and sugar in a pan over low heat. Simmer until the sugar dissolves and then add the lime zest, the juice of two limes and the shredded Kaffir lime leaves.

• Place the strawberries in a bowl and pour over the syrup and macerate for an hour. Or you can do this the night before and keep the mixture in the fridge. The flavour will be intense and delicious.

• Invert the moulds onto serving plates. Serve with a few tablespoons of the strawberry syrup.

Tips

• Pandan leaves are always tied into a knot and can also be used in savoury dishes.
• You can buy Pandan leaves in most Asian supermarkets, most of the time they are sold frozen. It is hard to find them fresh unless you live in any country in Southeast Asia.

• Look for small and sweet strawberries.
• You can begin this recipe one or two days ahead.
• I tried this recipe using blackberries and adding the same syrup. It is also delicious and it looks amazing. Make sure the blackberries a very sweet.