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Pandan Coconut Custard Fondue

A creamy, tropical dessert that blends the aromatic flavor of pandan with rich coconut milk, perfect for sharing and savoring.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Southeast Asian, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Custard
  • 2 pieces pandan leaves (fresh or frozen) Frozen pandan leaves can be found in Asian markets.
  • 1.25 cups coconut milk Use full fat for richness.
  • 3 Tbsp sweetened condensed milk Recommended brand: Eagle Brand.
  • 0.25 cups granulated sugar
  • 0.125 tsp salt
  • 1 Tbsp cornstarch
  • 3 pieces egg yolks Ensure they are at room temperature.
  • 2-4 Tbsp evaporated milk Optional, for added creaminess.
For Dipping
  • 1 loaf soft, fluffy white bread Brioche or dinner rolls work best, cut into cubes.

Method
 

Preparation
  1. Blend the pandan leaves and coconut milk until finely processed.
  2. Strain the mixture through a fine sieve into a heavy-bottomed pot.
  3. Stir in the sweetened condensed milk and heat over medium-low until steaming.
  4. In a mixing bowl, combine the granulated sugar, cornstarch, and salt. Whisk until blended.
  5. Add the egg yolks to the dry mixture and mix well.
  6. Gradually add the heated coconut milk to the egg mixture while whisking vigorously.
  7. Pour everything back into the pot and cook over low heat, stirring for about 5-8 minutes until thickened.
  8. Stir in the evaporated milk for creaminess.
  9. Strain the custard again to ensure it's smooth.
  10. Transfer to a serving bowl and serve warm with bread cubes for dipping.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.