Coconut Pandan Dessert
A creamy coconut custard that's vibrantly green- this Vietnamese-inspired dessert is a treat that combines flan with more traditional Southeast Asian flavors and it's one you'll wish you tried sooner!
Servings: 1
Ingredients
- 1 large whole egg plus 1 egg yolk
- 7 tablespoon coconut milk
- 1 ½ teaspoon sugar
- ½ teaspoon pandan extract
- pinch of salt
Coconut glaze
- 1 tablespoon sweetened condensed coconut milk
- 2 tablespoon coconut milk
Instructions
- Whisk together eggs, sugar, pandan extract, and salt until thoroughly combined. Add coconut milk and continue mixing. Strain through a fine mesh sieve to remove any clumps.
- Pour the egg mixture into a heat-safe dish. Use a spoon to remove any air bubbles. Cover with plastic wrap and prick holes in it using a toothpick.
- For this next step, we are creating a water bath. Add the egg dish inside a baking dish and pour boiling water into the baking dish, up until it is past the line of the eggs.
- Microwave at 50% (500W) powder lever for 7 minutes. After 7 minutes, check if the center has set. If not, continue working in 1 minutes intervals until the center is set when gently jiggling the dish. Time may vary with different microwaves. Immediately remove from the water bath to prevent overcooking.
- To make the coconut glaze, mix together slightly warm coconut milk and condensed milk. Pour on top of the pandan dessert and enjoy!
Notes
This dessert can be enjoyed warm but tastes best chilled! Make this ahead of time and store it in the refrigerator for up to 2 days. Add the coconut glaze before storing, so it can soak in all that coconut deliciousness. Cover it tightly with plastic wrap or store in an airtight container and enjoy as is.