I have several bottles of pandan juice / extract from Malaysia. It’s just not easy to make dessert out of it as it’s only best paired with coconut, which in my opinion is extremely fattening.
Anyways, my husband opened a can of coconut when he made beef rendang (a dish like curry, but dry with no much sauce). With about 250mL coconut milk left, I decided to make pandan coconut mousse. I always make quicker mousse cake by using graham crust. After all, I still did not use the pandan extract… I used real pandan leaves. So sorry, pandan extract, you have to sit in my pantry a little bit longer.
Ingredients:
Crust: 1 cup graham crumbs, 1/4 cup shredded unsweetened coconut, 1/4 cup melted butter.
Mousse:
250 mL coconut milk, 80 gram palm sugar (gula melaka), 40mL water, 6 pandan leaves, 10 grams gelatine + 50mL water, 2 egg yolks, 1 tbsp corn flour, 250 gram whipped cream.
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