Jade Green. Mango Orange. One Plate That Stops Everything. Barely-set coconut pandan dome, vivid mango coulis flooding the base, shatteringly thin sesame tuile catching the light — the color contrast alone is worth the plate

 

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🧾 INGREDIENTS

🌿 Coconut Pandan Panna Cotta

400ml / 1¾ cups full-fat coconut milk

200ml / ¾ cup heavy cream

60g / ¼ cup caster sugar

3 tbsp fresh pandan juice (from 8–10 blended pandan

leaves, strained) or 1½ tsp pandan extract

2¼ tsp / 7g powdered gelatin

3 tbsp cold water to bloom gelatin

Pinch of fine sea salt

½ tsp vanilla extract

🥭 Mango Coulis

2 ripe mangoes, peeled and roughly chopped (approx.

400g / 14oz flesh)

2 tbsp caster sugar

1 tbsp fresh lime juice

1 tsp lime zest

Pinch of fine sea salt

🌾 Sesame Tuile

60g / ¼ cup caster sugar

2 tbsp glucose syrup or light corn syrup

1 tbsp unsalted butter

2 tbsp white sesame seeds

1 tbsp black sesame seeds

Pinch of fine sea salt

✨ Finish

Toasted coconut flakes

Fresh mango slices

Fresh mint leaves

Extra mango coulis for drizzling

✨ The pandan turns the coconut milk a deep, vivid jade

green — the color of something tropical and completely

unexpected on a white plate. The mango coulis arrives

amber-orange and floods the base. The tuile catches the

light like stained glass.

🔢 INSTRUCTIONS

Bloom the gelatin by sprinkling over the cold water in a

small bowl — leave untouched for 5 full minutes.

For fresh pandan juice — blend 8–10 pandan leaves with

60ml / ¼ cup water on high for 2 minutes, then strain

through a fine sieve pressing firmly to extract all the vivid

green juice.

Combine the coconut milk, heavy cream, sugar, and salt

in a medium saucepan over medium heat.

🔥 Stir gently until the sugar dissolves completely and

the mixture just begins to steam — do not boil.

Remove from heat and whisk in the bloomed gelatin until

completely dissolved with no granules remaining.

Add the pandan juice, vanilla, and stir until the mixture is

uniformly vivid jade green throughout.

Strain through a fine sieve into a clean pouring jug —

this removes any pandan fibers and ensures a perfectly

smooth dome.

Allow to cool for 8 minutes, stirring occasionally, until the

mixture is just warm rather than hot.

Pour evenly into 4 lightly oiled domed moulds or

ramekins — fill flush to the rim.

🧊 Refrigerate uncovered for 30 minutes then cover

loosely and chill for a minimum of 4 hours — overnight

produces the most vivid color and cleanest unmould.

For the mango coulis — blend the mango flesh, sugar,

lime juice, zest, and salt on high until completely smooth.

Pass through a fine sieve for a perfectly glossy, lump-

free coulis — refrigerate until needed.

For the sesame tuile — combine sugar, glucose syrup,

and butter in a small saucepan over medium heat.

🔥 Cook stirring until the sugar dissolves and the mixture

turns a pale golden amber — remove from heat

immediately.

Stir in both sesame seeds and salt — the mixture will

thicken fast, work quickly.

Drop teaspoon-sized portions onto a parchment-lined

tray and spread very thinly — the thinner the tuile, the

more it catches the light.

🔥 Bake at 175°C / 350°F for 5–6 minutes until golden

and lace-like — cool completely before lifting.

To serve — run a thin knife around each mould edge and

invert onto the plate in one confident motion, flood the

base immediately with cold mango coulis, lean one

sesame tuile against the dome, scatter toasted coconut

flakes, and serve within 60 seconds while the panna

cotta still trembles.