Indonesian Food

Pandan Coconut Ice Cream

Pandan and coconut ice cream is made with a combination of pandan extract and rich, creamy coconut milk, two flavors that best describe traditional Indonesian desserts.

With the hot weather in Indonesia all year round, it’s no wonder my freezer is always full of ice cream. The best way to enjoy my frozen treats at home is to make your own ice cream. You will be able to enjoy the taste of ice creams that you can never find in the shops, like this pandan and coconut ice cream.

Indonesia’s Independence Day celebration on the 17th. In August this year, I felt like making some Indonesian-inspired recipes. Pandan and coconut are the two flavors that best describe traditional Indonesian desserts. There are several Indonesian desserts with pandan and coconut as main ingredients. They are a rich tropical product in Indonesia. It is not surprising that the combination of fragrant pandan and spicy coconut dominates Indonesian cuisine.

Tips for making Pandan Coconut Ice Cream

1. Make your own coconut milk

The use of coconut is not exclusive to Indonesian cuisine. But let me tell you that Indonesia is actually the world leader in coconut production. It is used in many sweet and savory Indonesian dishes.

You can make coconut milk and coconut cream from the coconut. The difference between the two is like the difference between milk and cream. They are made from the same ingredients, but coconut cream has a higher fat content than coconut milk. The coconut milk definitely adds a tangy, rich, nutty flavor to the ice cream.

For convenience, you can also use processed canned or boxed products from the supermarket. However, I usually make my own coconut milk from freshly grated coconut meat because it’s much cheaper and tastier here. You can also use the remaining grated coconut pulp after you remove the milk from the grated coconut pulp. Use fresh coconut meat or roasted pulp as a topping to give the ice cream more texture.

2. Keep stirring in the mixture

Cooking coconut milk on high heat can cause curdling. Coconut milk contains proteins and fats that can separate from the liquid at high temperatures. If you let the coconut milk curdle, you will notice that the creamy milk turns into a thin, watery liquid mixed with white lumps. Those lumpy bits tend to ruin the texture and flavor, and you don’t want that when you make this ice cream recipe. Coagulation can be prevented by heating the base to a low temperature and stirring, since stirring prevents the binding of proteins and fats.

3. Add egg yolk

I recommend using egg yolks for this recipe to improve the stability of the ice cream and make it denser, fluffier and thicker.

When adding eggs to ice cream, some caution is needed because if the eggs are heated in the ice cream base, the cooked eggs may curl into the ice cream. To avoid this, harden the eggs by heating the coconut milk and heavy cream sugar alone and adding a small spoonful of the hot mixture to the egg yolks and sugar. This reduces the risk of the yolks curdling when you add them to the pan with the rest of the milk and cook over direct heat. Heat slowly until the mixture is thick enough to coat the back of a spoon, then turn off the heat. Make sure the mixture does not overflow.

4. Make your own pandanus extract

Pandan is a tropical plant native to South and Southeast Asia. These are the long, thin, green leaves of a member of the pandan or screw palm family. In some desserts, the leaves are used solely for their flavor and aroma. You can also find another bright green that shows the color with the pandanus extract, just like this recipe.

Pandanus extract can be purchased at a traditional market, bakery or grocery store. But trust me, homemade tastes better than artificial pandanus extract. So if you have access to fresh or frozen pandanus leaves, try preparing them at home.

Notes: I add ice cream with grated palm sugar.

More pandanus recipes

While you’re here, be sure to check out these delicious pandanus recipes!

Performance: 1 quarter

Pandan coconut ice cream

Pandan and coconut are the two flavors that best describe traditional Indonesian desserts. How about making it into ice cream?

Cooking time
5 minutes

Cooking time
15 minutes

Total time
20 minutes


  • 2 cups heavy cream (480 ml)
  • 1 1/2 cups coconut milk (360 ml)
  • 1/2 cup granulated sugar (100 g)
  • 1/4 teaspoon salt
  • 5 egg yolks
  • 20 Pandanus leaflets


  1. Use scissors to cut the pandanus leaves into small pieces. Blend the pandan leaves with a little coconut milk in a food processor until smooth. Pull the pandanus extract.
  2. In a medium sauce pan, combine the heavy cream, pandan extract, remaining coconut milk and salt over medium heat until mixture begins to boil. Keep stirring to prevent congealing. Remove from the fire.
  3. In a medium bowl, beat the egg yolks with the sugar until smooth and pale yellow.
  4. While beating the egg yolk mixture, gradually add the hot cream mixture. Back in the pan on low heat.
  5. Stir the mixture slowly but evenly, scraping the bottom and sides of the pan, until the mixture is thick enough to coat the back of a spoon. Remove from the fire. (Do not let the mixture boil or you will get egg curls).
  6. Allow the mixture to cool completely. Cover and refrigerate for at least 4 hours or overnight.
  7. Run the ice cream base through the ice cream maker according to the manufacturer’s instructions.
  8. Put the cooled ice cream in the freezer container. Freeze for at least 4 hours before serving.


See my recipe for pandanus extract to adjust the intensity of the color and flavor.

Pandan leaf extract can also be substituted for purchased pandan paste. Use only a few drops until you have the desired green color.

Did you make this recipe?

Leave a star rating or review in the comments and tag section on Instagram. This gives me and other readers useful feedback. Have fun cooking!

frequently asked questions

How does pandanus ice cream taste?

The problem with raw pandan is that it has a rather grassy taste. But when cooked with different dishes and desserts, it has a very unique flavor that can be described as creamy coconut, banana leaf and a slightly nutty taste.

How do I use McCormick Pandanus aroma?

Mccormick’s Pandan fragrance brings Filipino cuisine into your home and is easy to use. You can easily use this aroma in your own pastries, cakes, ice cream, mousses or as a flavoring in a drink or cocktail. The perfume closes easily and is long lasting.

What can I do with pandanus leaves?

Add the panda leaves to the rice and let them steam. The rice absorbs the aroma and flavor of the panda leaves while cooking. Discard the pandanus leaves before serving the rice. Pandanus leaves can also be added to the stew. Chicken or duck curry cooked in coconut milk with pandanus leaves is phenomenal.

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