Pandan Coconut-Cream Gelatin Snack (Paleo; Dairy Free; Gluten Free)
From Ladybug_MrsJ 5 years ago
- 6 hours to make
- Serves 8
GELATIN SNACK: I created this natural (no synthetic dyes or flavors) very-high-fat pandan-based gelatin snack to take with my fat-soluble nutritional supplements (to increase absorption). This gelatin snack is NOT SWEET (savory: tastes like more herbal tea than floral) and is not intended as a dessert. Read more ABOUT PANDAN: Pandan is that "sweet grassy aroma" you notice when you walk into a Thai restaurant. It is also said to be the "vanilla" of South-East-Asian cooking as it is a unique floral flavor commonly used in sweets but also used in savory dishes: It does not actually taste like either vanilla or grass though! Natural pandan extract (without excessive sugar) is more savory than commercial pandan extract (which is typically sweet and dyed bright green for desserts). The proportions on this recipe are correct such that it could easily be adapted into a sweet desert recipe such as panna cotta if desired. See less
Ingredients
- PANDAN MIXTURE: shopping list
- 1 C (240 mL) water (1) shopping list
- 4 to 6 pandan leaves, well washed and chopped (40 to 60 g) (SAVORY RECIPE) shopping list
- 1⁄3 C (100 g) honey (NOT A SWEET RECIPE) shopping list
- 1 large can (525 mL) SAVOY (TM) brand coconut cream (Find it in the Asian market: It is not the same thing as coconut milk or creamed coconut). shopping list
- cheese cloth shopping list
- GELATIN MIXTURE: shopping list
- 1 C (240 mL) water (2) shopping list
- 1 T (15 mL) gelatin shopping list
- dash of salt shopping list
- OPTIONAL GARNISH: shopping list
- dark paleo chocolate, finely grated shopping list
How to make it
- PANDAN MIXTURE: In a blender, puree chopped pandan leaves with 1 C of water and 1/3 C of honey. Allow to rest 20 minutes. Add coconut cream and blend. Allow to rest another 20 minutes. Strain through a cheese cloth over a very fine strainer into a stainless-steel mixing bowl See Photo .
- GELATIN MIXTURE: In a small pot, sprinkle gelatin evenly over 1 C of water. Allow to rest 10 minutes to soften. On medium heat, heat and whisk the water until the gelatin is dissolved and the mixture begins to steam. Stir in salt. Remove from heat. Add this mixture to the pandan mixture.
- SERVING DISHES: Transfer the panna-cotta mixture to a large casserole with a lid. Cover and refrigerate until cold and set (about 5 hours). Garnish with paleo chocolate if desired.
- NOTE 1: Thai cooks typically just puree pandan leaf in water and strain immediately to make pandan extract. I believe that adding honey during the blending process will help to draw out the flavor (as taught to me by a Vietnamese roommate), and that letting the mixture rest in coconut cream (coconut oil) will help to draw our any flavorful oils (as taught to me by a roommate with a Ph.D. in chemistry - I think I actually get more "woody tea notes" this way - which I like in a snack but which some people may find bitter - and which change this recipe from sweet to savory).
- NOTE 2: It is possible to buy cans of pandan extract (with artificial dye) and also artificial pandan extract flavoring (with artificial dye and artificial flavor) See Photo.
- NOTE 3: I used this delicious recipe for making my dark-paleo-chocolate garnish: Homemade Melt In Your Mouth Dark Paleo Chocolate
PANDAN LEAVES
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STRAINING PANDAN MIXTURE
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COMMERCIAL PANDAN EXTRACT AND PANDAN FLAVORING
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