Pandan Cream Coconut Milk | A Simple Dessert Without Oven | ​This Made Coconut Milk Turns Out Tasty And Very Soft

Pandan Cream Coconut Milk Dessert. This Made Coconut Milk Turns Out Tasty And Very Soft, A Simple Dessert Without Oven.


750 ml thick coconut milk

48-50 grams of cornstarch (6 tbsp)

90 grams of sugar (according to taste) (6 tbsp)

1/2 teaspoon vanilla powder

1/4 to 1/2 teaspoon salt

40 gr Whipped cream powder (5-6 tbsp)

90 ml cold water / cold coconut milk / cold milk (6 tbsp)

* if using whipping liquid cream = 120 ml + 1 tablespoon powdered sugar

Dry coconut is optional

Optional pandan paste


1. 90 grams of sugar about 6 tablespoons (according to taste). + 50 grams of corn flour.+ 1/2 teaspoon vanilla.+ 1/4 teaspoon salt (to taste).+ 750 ML thick coconut milk (70% coconut cream + 30% water).

2. Cook on medium low heat while continuing to stir. Cook until thick and boiling.

3. Pour into a 1 liter tin, cover so the surface doesn’t dry out. Once cool, store in the refrigerator +- 1 hour until completely cold.

4. 40 grams of powdered whipped cream + 90 ML coconut milk / milk / cold water, if you use heavy whipped cream use 130 ml and add powdered sugar to taste. Beat until thick and fluffy.

5. Pandan paste to taste and a little yellow coloring (optional).. After the coconut milk mixture is really cold and solid, pour the cream on top. Flatten, can sway. Store in the refrigerator +- 1 hour or more.. Sprinkle dry coconut / nuts according to your taste.