Description
A warm and creamy indulgence featuring pandan and coconut, perfect for dipping fruits and soft bread.
Ingredients
Scale
- 2 pandan leaves
- 1 ¼ cup coconut milk
- 3 tbsp sweetened condensed milk
- ¼ cup granulated sugar
- ⅛ tsp salt
- 1 tbsp cornstarch
- 3 egg yolks
- 2–4 tbsp evaporated milk (optional)
- Soft, fluffy white bread (like brioche or dinner rolls)
Instructions
- Blend the pandan leaves with 1 ¼ cup coconut milk until finely pureed.
- Sieve the mixture into a pot to separate the fragrant liquid from the leaves.
- Heat the sieved pandan-coconut mixture with 3 tbsp sweetened condensed milk over medium heat until steaming (5-7 minutes).
- Mix together ¼ cup granulated sugar, 1 tbsp cornstarch, and ⅛ tsp salt in a separate bowl.
- Combine the sugar mixture with 3 egg yolks and whisk until smooth, then gradually mix in the heated coconut mixture.
- Cook the mixture over low heat for 5-8 minutes until thickened to a custard-like consistency.
- Strain the custard to remove lumps and stir in 2-4 tbsp evaporated milk.
- Serve warm with bread cubes for dipping.
Notes
This fondue is perfect for gatherings and can be made ahead of time. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg