Pandan Coconut Ice Cream

Dieser Artikel wurde zuletzt am 16. August 2015 aktualisiert

Pandan Coconut Ice Cream

Pandan Coconut Ice Cream

The second recipe chez Foodfreak featuring fresh pandanus leaves is this colorful ice cream, adapted from a recipe by AlmostBourdain. Ellie’s recipe uses pandan paste, which I haven’t seen in my part of the world, but since I had fresh pandan leaves, I pureed some to achieve the lovely color and taste.


Pandan Coconut Ice Cream

makes a scant liter of ice cream
adapted from Almost Bourdain

1 can sweetened condensed milk
125 g creme double (that’s cream with 42% fat, or get double/whipping cream with the highest fat content you can find)
coconut milk, about 200 ml
5 fresh pandan leaves
50 ml water
1/4 teaspoon pandan (kewra) essence

Blend the shredded pandan leaves with 50 ml water in a blender until finely pureed, then pass through a fine sieve.

Combine sweetened condensed milk, creme double and coconut milk (I filled the creme double container twice with coconut milk), pandan puree and the essence. Chill, and churn in your ice cream maker according to manufacturer’s directions. Freeze the ice cream for another 30 minutes. (If you don’t have an ice cream maker, simply pour the stuff into a container and freeze. – Yes, Navin, this hint is for you :-))


At Almost Bourdain, Ellie serves a palm sugar caramel syrup with the ice cream. I loved the idea, not only because it looks great, but also because the intensity of the syrup shows off the mellow and subtle flavors of the ice cream.

I opted for a syrup made from soft dark brown sugar and some water instead – it is almost like Spanish caramelo liquido, the stuff used on flan de caramello. It worked like a charm.

In case you are wondering what pandan tastes like – there is, really, no way to describe it. You have to try it. The combo of pandan and coconut is a SE Asian classic, e.g. in the jellied layers of Kueh Lapis. If you are into pandan and coconut, this ice cream is definitely for you – oh-so-delicious. I haven’t seen an ice cream vanish from my freezer that fast for a long time 🙂

Letz Relishh Ice CreamsAnd since is oh-so-delicious, it is a perfect entry to the Letz Relishh Ice Cream event at Tasty Appetite.


Eine deutsche Fassung dieses Rezeptes gibt es hier.

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3 Antworten

  1. Jay sagt:

    omy goodness…lipsmacking entry..)
    love your presentation..
    looking forward more of your delicious entries..!
    Tasty Appetite

  2. Felicia sagt:

    This is fascinating. I recently made kaya (Malaysian coconut jam) flavored with pandan leaves–their aroma reminded me a little of the smell of boiling rice, kind of nutty and buttery. I can see this combo making a killer ice cream–I’d love to try this!

  1. 28. April 2012

    […] einfach unschlagbar lecker. Bei uns war das Eis jedenfalls in Rekordzeit aufgegessen For the English version of this recipe please click here. Tags: Asien, Desserts, Eiscreme, glutenfrei, Kokos, Pandanus, […]

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