A creamy coconut pandan custard that's vibrantly green- this Vietnamese-inspired dessert is a treat that combines flan with more traditional Southeast Asian flavors and it's one you'll wish you tried sooner!
You might think this vibrant eye-catching green is a colorful treat for St Patrick's Day (which it definitely can be) but it's also just a great Vietnamese-inspired dessert to enjoy year round!
The texture is a creamy custard that has hints of coconut and vanilla. Think flan but with more of a coconut flavor profile!
This coconut pandan dessert was inspired by my viral savory steamed egg recipe ! Don't have access to pandan? Try my easy microwaved flan recipe and if you need a recipe to use up the extra egg whites, make my Chinese steamed egg white recipe!
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What is pandan?
Pandan is a tropical plant widely used in Southeast Asia. When the leaves are blended, it produces a natural vibrant green color! The taste is like a combination of vanilla, coconut with a slightly herbaceous flavor and is often used to add either color, flavor, or both in both sweet and savory dishes!
Ingredients
This easy coconut pandan flan recipe requires just 6 ingredients! Here's what you'll need:
- Eggs: One whole egg and one additional egg yolk create the creamy custard base for this microwave flan.
- Coconut Milk: Coconut milk complements the pandan and creates a thicker yet creamy custard. Also to loosen the coconut condensed milk sauce!
- Sugar: To sweeten things up! Add more or less, as desired but just note the coconut milk drizzle will have sugar in it too.
- Pandan extract: In addition to the coconut vanilla flavor, we get the natural and vibrantly green color from this!
- Salt: Just a pinch to balance out all the flavors.
- Coconut condensed milk: To add more coconut flavor and a little sweet drizzle on top!
See recipe card for quantities.
How to Make Coconut Pandan Custard
Here are the simple step by step instructions for making this coconut pandan custard in the microwave:
- Whisk the Ingredients: Whisk together eggs, sugar, pandan extract, and salt until thoroughly combined. Add coconut milk and continue mixing. Strain through a fine mesh sieve to remove any clumps.
- Prep the Dish: Pour the egg mixture into a microwave safe dish. Use a spoon to remove any air bubbles. Cover with plastic wrap and prick holes in it using a toothpick.
- Make a Water Bath: For this next step, we are creating a water bath. Add the egg dish inside a baking dish and pour boiling water into the baking dish, up until it is past the line of the eggs.
- Microwave: Microwave at 50% (500W) powder lever for 7 minutes. After 7 minutes, check if the center has set. If not, continue working in 1 minutes intervals until the center is set when gently jiggling the dish. Time may vary with different microwaves. Immediately remove from the water bath to prevent overcooking.
- Make the coconut glaze: To make the coconut glaze, mix together slightly warm coconut milk and condensed milk. Pour on top of the pandan dessert and enjoy!
Serving Suggestions
It can be enjoyed warm but is best enjoyed chilled! Here are some ways to serve it:
- Enjoy it with coconut flakes: For a stronger coconut flavor and crunch, add some toasted coconut flakes on top!
- Garnished with fruit: Add a handful of fresh berries like raspberries or strawberries to serve on top for a nice fruity and refreshing treat.
- With whipped cream: A dollop of coconut whipped cream or even regular whipped cream would be delightful!
Substitutions
- Pandan extract: This is unfortunately not something you can substitute since it's the star of the show! However, if you're unable to find pandan extract, you can use coconut extract for a coconut custard. Just know that it will not be exactly the same and it won't be vibrantly green!
- Coconut Milk: Substitute with whole milk or another plant-based milk (like almond or coconut milk) for a dairy-free option. Note, any dairy free or low fat milk won't be as creamy and rich, but will still be tasty!
- Sugar: Swap the sugar with a sugar substitute like stevia or monk fruit sweetener for a low-sugar version.
Top tip
For a silky and smooth texture, ensure you prick holes in the plastic wrap for ventilation, strain the mixture through a fine mesh sieve, and remove air bubbles before cooking.
Don't overcook the flan! Keep an eye on the flan around the 5 minute mark. You want it to be set all over, but still have a slight jiggle in the middle.
If your flan cooked unevenly, it could be due to insufficient water in the water bath (the water should go over the line of the custard), lack of plastic wrap to create steam, or using water that wasn’t hot or boiling in the water bath.
Storage
This dessert can be enjoyed warm but tastes best chilled! Make this ahead of time and store it in the refrigerator for up to 2 days. Add the coconut glaze before storing, so it can soak in all that coconut deliciousness. Cover it tightly with plastic wrap or store in an airtight container and enjoy as is when ready.
FAQ
The egg mixture should be firm, but still slightly jiggly in the center. Plastic wrap with pricked holes and the custard dish placed in a water bath filled with boiling water are key to ensuring this is cooked properly! Make sure to put enough water in so it is past the line of where the custard mixture is.
More Recipes to Try:
Looking for other recipes like this? Try these:
Coconut Pandan Dessert
Ingredients
- 1 large whole egg plus 1 egg yolk
- 7 tablespoon coconut milk
- 1 ½ teaspoon sugar
- ½ teaspoon pandan extract
- pinch of salt
Coconut glaze
- 1 tablespoon sweetened condensed coconut milk
- 2 tablespoon coconut milk
Instructions
- Whisk together eggs, sugar, pandan extract, and salt until thoroughly combined. Add coconut milk and continue mixing. Strain through a fine mesh sieve to remove any clumps.
- Pour the egg mixture into a heat-safe dish. Use a spoon to remove any air bubbles. Cover with plastic wrap and prick holes in it using a toothpick.
- For this next step, we are creating a water bath. Add the egg dish inside a baking dish and pour boiling water into the baking dish, up until it is past the line of the eggs.
- Microwave at 50% (500W) powder lever for 7 minutes. After 7 minutes, check if the center has set. If not, continue working in 1 minutes intervals until the center is set when gently jiggling the dish. Time may vary with different microwaves. Immediately remove from the water bath to prevent overcooking.
- To make the coconut glaze, mix together slightly warm coconut milk and condensed milk. Pour on top of the pandan dessert and enjoy!
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