Pandan coconut is a tropical drink blending fragrant pandan with hydrating, nutrient-rich coconut water. This report highlights its taste, wellness benefits, and role in a balanced diet.
PANDAN COCONUT
HEALTH BENEFITS
Coconut meat’s medium-chain fatty acids (MCFAs) are easily digested and can boost endurance, benefiting athletes seeking Sustained Energy.
Pandan coconut’s electrolytes, like potassium and magnesium, make it a low-calorie Rehydration option after exercise or heat exposure.
Coconut meat’s antimicrobial properties help reduce bacteria, supporting gum and Teeth Health by protecting against infections and cavities.
Coconut meat’s medium-chain fatty acids (MCFAs) may Aid in Weight Loss by promoting fat burning when consumed regularly.
Coconut, in forms like flakes, flour, or oil, enhances both savory and sweet dishes with flavor and texture. Ideal in curries, baked goods, and grain-free recipes.
Coconut water’s potassium lowers blood pressure, while pandan antioxidants protect vessels, enhancing circulation and supporting Heart Health.
PANDAN COCONUT RECIPES
Coconut Milkshake
Ingredients:
1 cup coconut milk (or any milk of choice)
1/2 cup coconut meat or vanilla ice cream (for creaminess)
3 pandan leaves (or 1/2 tsp pandan extract)
1-2 tablespoons honey or condensed milk (optional, for sweetness)
Ice cubes
Instruction:
Infuse the Milk (if using fresh pandan): Wash and knot the pandan leaves, then simmer them in the coconut milk over low heat for 5–10 minutes. Remove from heat, let cool, and discard the leaves.
Blend: In a blender, combine the infused milk (or milk + pandan extract), coconut meat or ice cream, sweetener, and ice cubes. Blend until smooth and creamy.
Serve: Pour into a glass, garnish with a pandan leaf if desired, and enjoy your creamy, tropical pandan milkshake!
Coconut Ball
Ingredients:
2 cups unsweetened shredded coconut (plus extra for rolling)
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
A pinch of salt
1/4 cup chocolate chips (optional for dipping)
Instruction:
Mix the ingredients: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until the mixture is well combined and forms a sticky dough.
Form the balls: Take small spoonfuls of the mixture and roll them into balls about 1-inch in diameter. If the mixture is too sticky, you can slightly dampen your hands with water to make rolling easier.
Coat with coconut: Roll each coconut ball in some extra shredded coconut to coat them evenly.
Optional chocolate dip: If you want to add a chocolate touch, melt some chocolate chips in the microwave or over a double boiler, and dip half of each ball into the melted chocolate. Place the dipped balls on parchment paper to set.
Chill: Place the coconut balls in the refrigerator for at least 30 minutes to firm up.
Serve and enjoy: Once chilled, serve and enjoy your delicious coconut balls!
Coconut Tart
Ingredients:
For the tart crust:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup unsalted butter, cold and cubed
1 egg yolk
2 tablespoons cold water
A pinch of salt
For the coconut filling:
1 1/2 cups unsweetened shredded coconut
3/4 cup sweetened condensed milk
1/4 cup sugar
1/4 teaspoon vanilla extract
2 large eggs
2 tablespoons butter, melted
Instruction:
Preheat oven to 350°F (175°C).
Make the crust: Combine flour, sugar, and salt. Add butter and pulse until crumbly. Add egg yolk and water, pulse until dough forms. Chill for 30 minutes.
Make the filling: Mix coconut, condensed milk, sugar, vanilla, eggs, and melted butter.
Assemble: Roll dough, cut out circles, and press into tart pans. Fill with coconut mixture.
Bake for 20-25 minutes, until golden and set.
Cool in pans for 10 minutes, then transfer to a rack.
PANDAN COCONUT RECIPES
Coconut Milkshake
Ingredients:
1 cup coconut milk (or any milk of choice)
1/2 cup coconut meat or vanilla ice cream (for creaminess)
3 pandan leaves (or 1/2 tsp pandan extract)
1-2 tablespoons honey or condensed milk (optional, for sweetness)
Ice cubes
Instruction:
Infuse the Milk (if using fresh pandan): Wash and knot the pandan leaves, then simmer them in the coconut milk over low heat for 5–10 minutes. Remove from heat, let cool, and discard the leaves.
Blend: In a blender, combine the infused milk (or milk + pandan extract), coconut meat or ice cream, sweetener, and ice cubes. Blend until smooth and creamy.
Serve: Pour into a glass, garnish with a pandan leaf if desired, and enjoy your creamy, tropical pandan milkshake!
Coconut Ball
Ingredients:
2 cups unsweetened shredded coconut (plus extra for rolling)
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
A pinch of salt
1/4 cup chocolate chips (optional for dipping)
Instructions:
Mix: Combine shredded coconut, condensed milk, vanilla, and salt in a bowl to form sticky dough.
Form Balls: Roll 1-inch balls from the mixture. Dampen hands if too sticky.
Coat: Roll balls in extra shredded coconut.
Optional: Dip half in melted chocolate and set on parchment paper.
Chill: Refrigerate for 30 minutes.
Serve: Enjoy your coconut balls!
Ingredients:
For the tart crust:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup unsalted butter, cold and cubed
1 egg yolk
2 tablespoons cold water
A pinch of salt
For the coconut filling:
1 1/2 cups unsweetened shredded coconut
3/4 cup sweetened condensed milk
1/4 cup sugar
1/4 teaspoon vanilla extract
2 large eggs
2 tablespoons butter, melted
Instruction:
Preheat oven to 350°F (175°C).
Make the crust: Combine flour, sugar, and salt. Add butter and pulse until crumbly. Add egg yolk and water, pulse until dough forms. Chill for 30 minutes.
Make the filling: Mix coconut, condensed milk, sugar, vanilla, eggs, and melted butter.
Assemble: Roll dough, cut out circles, and press into tart pans. Fill with coconut mixture.
Bake for 20-25 minutes, until golden and set.
Cool in pans for 10 minutes, then transfer to a rack.
Coconut Tart
