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Ready In:

4 hours

Good For:


Pandan Coconut Panna Cotta

(This is one of my signature desserts. I love Panna Cotta and I love Thai dessert called Wun. They are both gelatine desserts. I adapted the recipe from Italian Panna Cotta by adding Thai (not) secret ingredients, Pandan Leaves and coconut milk in the mix. And serve with all time Thai favourite, Coconut and crushed peanuts.

By: Cherie Jones




    1. 1Tsp Oil, to grease

      300ml Double Cream

      2-3 Pandan Leaves

      30g Caster Sugar

      3 sheets  Fine Leaf Gelatine

      (for half a pint of water)

      200ml Coconut Milk

      3 Tbsp Desiccated Coconut

      2 Tbsp  Peanuts

      3 Raspberries





  1. Brush the moulds you are using lightly with oil.
  2. Put the cream into a saucepan with tied pandan leaves, then bring to the scalding point over a medium heat. Remove from the heat, add 30 grams of caster sugar and stir to dissolve. Set aside to infuse for 15-20 minutes.
  3. Soak the gelatine in cold water until soft, for about 5 minutes.
  4. Remove the pandan leaves from the infused cream and gently reheat over a low to medium heat. 
  5. Squeeze the excess water out of the gelatine, then add the gelatine sheets to the warmed cream, stirring to dissolve. Strain the mixture into a bowl and add the coconut milk. Taste and add more sugar, if needed.
  6. Pour into moulds and chill in the fridge for at least three and a half hours, or ideally overnight. 
  7. Toast the coconut and peanuts in a frying pan with medium heat. No need to add any oil. Take them out of the pan when they have  a little colour. When they are cool, crush gently and leave aside.
  8. Half an hour before serving, take the panna cotta out of the fridge. To turn out, dip the moulds (to the rim), in warm water for 5-10 seconds, then remove and gently release the panna cotta from the mould to the serving plate.
  9. Assemble coconut, crushed peanuts, raspberries on the serving plate.


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