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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.

60 minMediumServes 6180 cal/serving

ThaiDessertStovetopVeganHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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

  1. 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.

  2. 2

    Add 2 drops green food coloring (optional, for deeper color) if desired for a deeper green. Remove from heat.

  3. 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.

  4. 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.

  5. 5

    Gently spoon the warm coconut topping over the set pandan base, filling each cup to the top. Work quickly before it solidifies.

  6. 6

    Let cool to room temperature, then refrigerate for at least 2 hours until fully set and cold.

  7. 7

    To unmold, run a thin spatula around the edges and gently pop out. Serve chilled.

Questions

How long does Tako Pandan Coconut Pudding keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Tako Pandan Coconut Pudding?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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