This creamy Pandan Panna Cotta costs $4.82 in total, or $1.21 per serving. The active preparation and cook time is about 35 minutes, plus chilling time for the panna cotta to set.
Pandan, a leafy tropical plant often called ‘the vanilla of the East,’ gives the panna cotta a natural green hue and an aromatic flavor that’s a cross between vanilla, coconut, and a hint of grassiness.
What this costs
These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.
| Ingredient | Amount used | Pack size | Pack price | Recipe cost |
|---|---|---|---|---|
| Whole Milk | 1/2 cup | 1 gallon | $3.50 | $0.11 |
| Unflavored Gelatin Powder | 1 teaspoon | 1 oz box (4 envelopes) | $2.50 | $0.25 |
| Pandan Leaves | 1/2 cup | 4 oz bag (frozen) | $3.99 | $1.00 |
| Heavy Whipping Cream | 1 1/4 cups | 1 pint (16 oz) | $3.00 | $1.88 |
| Granulated Sugar | 1/4 cup | 4 lb bag | $3.00 | $0.08 |
| Vanilla Bean Paste | 1 tablespoon | 4 oz jar | $12.00 | $1.50 |
| Total recipe cost | $4.82 | |||
| Cost per serving | 4 servings | $1.21 |
Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings. Totals add the rounded line items shown; amounts below $0.01 are excluded. Produce sizes and spoon-to-weight conversions are estimates.
Ingredient notes and cheaper swaps
Whole Milk and Heavy Whipping Cream
Whole milk and heavy whipping cream give panna cotta its rich, creamy texture. For a slightly lighter result, use half-and-half in place of some of the heavy cream, keeping the total liquid volume the same.
Pandan Leaves
Fresh or frozen pandan leaves give the green color and pandan flavor. Look for them in Asian grocery stores, often in the frozen section. If leaves are unavailable or too pricey, pandan extract is sometimes sold in the baking aisle of specialty stores. Use 1/4 to 1/2 teaspoon, as extracts are highly concentrated, and adjust to taste.
Unflavored Gelatin Powder
Use unflavored powdered gelatin, which is widely available in most supermarkets; flavored gelatins will overpower the pandan. There isn’t a direct budget swap for gelatin that achieves the same texture.
Vanilla Bean Paste
Vanilla bean paste adds vanilla flavor and visible specks, but it can be a pricier ingredient. A budget-friendly alternative is 1 tablespoon of good quality vanilla extract, though you won’t have the vanilla bean specks.
How to Make Pandan Panna Cotta Step by Step
Sprinkle the gelatin over a small amount of cold milk in a bowl to bloom; this softens the granules so they melt smoothly later. Meanwhile, blend the pandan leaves with the remaining milk until the leaves are very finely chopped.
Transfer the pandan-milk mixture to a saucepan and add the heavy cream, sugar, and vanilla bean paste. Heat gently, stirring constantly, until it reaches a bare simmer and the sugar has fully dissolved; don’t let it boil vigorously. Remove from the heat and let it steep for about 5 minutes.
Bring the mixture back to a bare simmer, then remove it from the heat. Add the bloomed gelatin and stir until completely dissolved. Strain through a fine-mesh strainer into a clean bowl, pressing down on the solids to extract as much liquid as possible.
Divide the mixture evenly among ramekins or glasses and refrigerate for at least 6 hours, or preferably overnight, until fully set. The panna cotta should have a gentle wobble but hold its shape. For full quantities and detailed instructions, refer to the recipe card below.
Tips for the best results
- Don’t skip blooming the gelatin: Sprinkling gelatin over cold liquid and letting it sit before heating prevents grainy panna cotta.
- Blend pandan well: The finer the pandan leaves are chopped, the more flavor and color you’ll extract.
- Don’t boil the cream mixture: Overheating the cream can cause it to curdle or become greasy. A bare simmer is all you need to dissolve the sugar and infuse the pandan.
Storing, freezing and reheating
Store individual ramekins covered with plastic wrap in the refrigerator for up to 3-4 days, or transfer leftovers to airtight glass food storage containers. This dessert does not freeze well, as the texture can become watery and grainy upon thawing.
Serving ideas and variations
- Fresh Fruit: Top with fresh berries, sliced mango, or kiwi.
- Toasted Coconut: A sprinkle of lightly toasted shredded coconut adds texture.
- Simple Syrup: Drizzle with a light simple syrup, perhaps infused with lime zest or a hint of ginger.
- Pair with Tea or Coffee: Serve with a hot cup of tea or a simple black coffee. For other sweet treats, try this Honeycrisp Apple Crumble Cake or an Easy Thai Coconut Cake.
Pandan Panna Cotta
Ingredients
Equipment
Method
- In a small bowl, add 1/4 cup of the whole milk.
- Sprinkle the gelatin powder evenly over the milk and let it sit for 10-15 minutes to bloom while you prepare the other ingredients.
- In a blender, combine the pandan leaves and the remaining 1/4 cup of whole milk.
- Blend for about 2 minutes until most of the leaves are finely chopped, scraping down the sides of the blender as necessary.
- Pour the milk-pandan mixture into a small saucepan, ensuring you get as much of the chopped pandan leaves as possible.
- Stir in the heavy whipping cream, granulated sugar, and vanilla bean paste.
- Bring the cream mixture to a bare simmer over medium heat, stirring continuously to dissolve the sugar completely.
- Remove from heat and let the mixture steep for 5 minutes to allow the pandan flavor to infuse.
- After 5 minutes, return the mixture to a bare simmer over medium heat (do not let it boil vigorously).
- Remove from heat, then add the bloomed gelatin mixture and stir until the gelatin is completely dissolved.
- Strain the mixture through a fine-mesh strainer into a clean bowl, pressing down on the solids (pandan pulp) to extract as much liquid as possible.
- Discard the leftover pandan pulp.
- Divide the panna cotta mixture evenly among four 4-6 ounce ramekins or glasses.
- Refrigerate the panna cotta until fully set, about 6 hours or preferably overnight.
- Once set, cover the ramekins with plastic wrap if you won’t be serving the panna cotta right away.
Notes
Frequently Asked Questions
Can I use pandan extract instead of fresh leaves?
Yes, you can use pandan extract as a substitute for fresh pandan leaves. Start with 1/4 to 1/2 teaspoon of extract, adding it directly to the cream mixture, and adjust to your desired flavor and color intensity. You won’t need to blend it with milk or strain the mixture if using extract.
How long does pandan panna cotta last in the fridge?
Pandan Panna Cotta will stay fresh and delicious in the refrigerator for 3 to 4 days when stored in an airtight container or individual ramekins covered tightly with plastic wrap. It’s best enjoyed within this timeframe for optimal texture and flavor.
Can I make this panna cotta vegan?
This specific recipe is not vegan due to the use of dairy products (milk, cream) and gelatin. To make a vegan panna cotta, you would need to substitute with plant-based milks and creams (like full-fat coconut milk) and use a vegan gelling agent like agar-agar powder.
What if I don’t have ramekins?
If you don’t have ramekins, you can use any small, heatproof glasses, teacups, or even small silicone molds. Just ensure they are approximately 4-6 ounce capacity. You can also pour the mixture into a single larger mold or dish, but it may take longer to set and be harder to serve individually.
Why is my panna cotta not setting?
Common reasons for panna cotta not setting include not using enough gelatin, not properly blooming the gelatin, or not chilling it for long enough. Ensure your gelatin powder is fresh, sprinkle it over cold milk to bloom, and give the panna cotta at least 6 hours (preferably overnight) in the refrigerator to fully set.
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