Tako Pandan Coconut Pudding
A beloved Thai layered dessert with a firm, vibrantly green pandan-flavored base made from water chestnut starch, topped with a creamy salted coconut milk layer set in silicone molds. Plan ahead: allow 2 hours of chilling time before serving.
Ingredients
- 4 tbsp water chestnut starch (or tapioca starch)
- 1/2 cup pandan juice (blend 8 pandan leaves with 1/2 cup water; strain)
- 2 drops green food coloring (optional, for deeper color)
- 1/4 cup granulated sugar (for green layer)
- 1.5 cups water (for green layer)
- 1.5 cups full-fat coconut milk
- 2 tbsp tapioca starch (for coconut topping)
- 1/4 tsp salt
- 2 tbsp granulated sugar (for coconut topping)
Instructions
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1
Make the pandan base: In a medium saucepan, whisk together 4 tbsp water chestnut starch (or tapioca starch), 1/2 cup pandan juice (blend 8 pandan leaves with 1/2 cup water; strain), 1.5 cups water (for green layer), and 1/4 cup granulated sugar (for green layer) until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent, about 5-8 minutes.
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2
Add 2 drops green food coloring (optional, for deeper color) if desired for a deeper green. Remove from heat.
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3
Pour the pandan mixture into small silicone cups or a greased mold, filling each about two-thirds full. Let cool at room temperature for 10 minutes until slightly set.
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4
Make the coconut topping: In a separate small saucepan, whisk together 1.5 cups full-fat coconut milk, 2 tbsp tapioca starch (for coconut topping), 2 tbsp granulated sugar (for coconut topping), and 1/4 tsp salt until smooth. Cook over medium heat, stirring constantly, until the mixture thickens, about 3-5 minutes. Do not boil.
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5
Gently spoon the warm coconut topping over the set pandan base, filling each cup to the top. Work quickly before it solidifies.
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6
Let cool to room temperature, then refrigerate for at least 2 hours until fully set and cold.
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7
To unmold, run a thin spatula around the edges and gently pop out. Serve chilled.