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

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