Following the success of our Vietnamese coffee pudding, Japanese matcha flan and Thai bluepea jelly, we have another Asian-inspired gelatin dessert for you: a delicious pandan jelly with a strawberry topping. It is vegan, gluten free, sugar freeand incredibly delicious!
It may seem difficult to make, but with ours detailed step-by-step recipe, success is guaranteed. All you need is a coconut milk drink, fresh strawberries, panda essence, and vegan gelatin. Prepare three different jellies, two with green panda and one with pink strawberries, then layer them in pudding molds. work is done!
Classic gelatin desserts are prepared by dissolving gelatin powder in a liquid base such as fruit juice or milk, all sweetened with sugar. The mixture is then heated, poured into a mold and left to harden in the refrigerator. In our recipe, we swapped collagen-based gelatin for vegan gelatin and replaced sugar with naturally sweet strawberries and coconut milk. This makes our pandan jelly suitable for people with a plant-based or low-carb diet.
Pandan is a tropical plant whose leaves are used in Malaysian and Indonesian cuisine to make savory dishes, cakes and drinks. They can be powdered or juiced into a dark green extract. Just a few drops are enough to add delicious flavor and bright green color to any recipe. If you’ve never tried pandan before, we’re sure you’ll love it sweet and floral taste.
You can find pandan extract in Asian grocery stores as a paste essence. Some brands only have pandan leaves and water as ingredients, while others also include additives like starches, sweeteners, and food coloring. In this recipe, we found that just half a teaspoon is enough to give one brilliant green hue to the jellies and give them a grassy, ​​nutty and vanilla taste.
The great thing about this panda dessert is that it’s also low in fat and calories. A portion has only 47 calories and covers 4% RDI of sugar And 3% RDI of fats. Sweet! So put on your apron and let’s go!