Pandan desserts: 12 easy, delicious recipes to try

An aromatic plant widely used in Southeast Asia, pandan brings notes of vanilla, almond and coconut to modern baking. What desserts can you make with it? This guide offers 12 recipes, from classic chiffon cake and mango sticky rice to tiramisu and white chocolate cookies, with timings, difficulty and practical tips.

Why pandan works so well in desserts

Its rounded vanilla-like aroma, almond notes, hints of coconut and vegetal freshness add depth to pastries. It provides a natural green colour without added colouring when used pure. It pairs with coconut, mango, lime and passion fruit, as well as white chocolate, berries and nuts. Learn more about pandan’s flavour.

How to use pandan powder in baking

Mix it with dry ingredients or disperse it in warm liquid before adding it. The amount depends on the recipe and the intensity you prefer.

💡 Start with the lower amount: too much can create a pronounced grassy note. These are recipe starting points, not a universal conversion between different pandan products.

Powder or leaves?

Powder is convenient to measure and distribute evenly in baking. Fresh leaves are less readily available and have a different storage life. Keep powder according to the packaging instructions and best-before date. Read our fresh leaves versus powder comparison.

Bringing out the aroma

1. Disperse in warm milk, cream or water, around 70–80°C, to help avoid lumps.
2. Avoid excessive, prolonged direct heat: it can reduce aromatic intensity.
3. Pair with milk, cream, flour or eggs that let the aroma come through. Strong coffee or spices can dominate it.

👉 Choose pure, finely ground pandan powder without added flavouring.

12 pandan desserts to try

1. Pandan chiffon cake

Southeast Asian classic · Medium · 1 h 30, including baking · Strong pandan aroma

This airy cake gets its lightness from beaten egg whites. Its soft crumb and green colour make it a centrepiece for afternoon tea or celebrations.

Ingredients: 7 eggs, separated; 200 g flour; 180 g sugar; 120 ml neutral vegetable oil; 150 ml coconut milk; 2 tablespoons pandan powder; 1 sachet baking powder; a pinch of salt.

Method: Disperse pandan in warm coconut milk. Mix yolks with oil and pandan milk, then sifted flour and baking powder. Beat the whites with sugar until firm and fold gently into the yolk mixture. Pour into an ungreased tube pan and bake 45–50 minutes at 160°C. Cool upside down completely before removing from the pan.

💡 Tip: Cooling upside down helps prevent collapse and preserves the airy texture.

2. Coconut and pandan flan

Thai-inspired · Easy · 45 minutes + 4 hours chilling · Medium aroma

A creamy dessert highlighting the classic coconut and pandan pairing, with around 15 minutes of active preparation.

Ingredients: 400 ml coconut milk; 200 ml full-fat cream; 4 eggs; 100 g palm sugar or brown sugar; 1 heaped teaspoon pandan powder; a pinch of salt.

Method: Heat coconut milk and cream until just simmering. Whisk in pandan and infuse for 10 minutes. Beat eggs with sugar, gradually add the warm pandan mixture and strain. Divide between ramekins and bake in a water bath for 35–40 minutes at 150°C. Cool and refrigerate for 4 hours.

💡 Tip: The water bath helps achieve a silky texture and limits bubbles.

3. Pandan ice cream

Medium · 30 minutes + 4 hours freezing · Strong aroma

A refreshing, vanilla-like ice cream to serve with mango, passion fruit or a crisp tuile.

Ingredients: 500 ml full-fat cream; 250 ml whole milk; 6 egg yolks; 150 g sugar; 1½ teaspoons pandan powder.

Method: Make a custard: infuse milk and cream with pandan, pour over yolks beaten with sugar, then cook while stirring to 82°C until it coats the spoon. Cool, churn for 25 minutes, then freeze.

💡 Tip: Without an ice cream maker: fold together 400 ml whipped cream, one tin of sweetened condensed milk (397 g) and 1 teaspoon dispersed pandan powder. Freeze for 4 hours for a denser version.

4. Pandan mochi

Japanese–Southeast Asian fusion · Advanced · 1 hour + 30 minutes resting · Medium aroma

Soft, stretchy mochi with a tropical twist and a filling of your choice.

Ingredients: For 10: 150 g glutinous rice flour; 50 g sugar; 200 ml coconut milk; 1 teaspoon pandan powder; cornflour for shaping; anko, white chocolate–coconut ganache or ice cream for filling.

Method: Mix flour, sugar, coconut milk and pandan until smooth. Cook in a water bath, or microwave for 2 minutes, stirring halfway; cooking time may need adjustment for your equipment. Let cool slightly and roll on a cornflour-dusted surface. Cut 8 cm circles, fill the centres and close into balls. Keep chilled.

💡 Tip: Work quickly with cornflour-dusted hands. The sticky dough is easier to handle when warm rather than hot.

5. Pandan tiramisu

Medium · 30 minutes + 4 hours chilling · Medium aroma

An Asian-inspired version of the Italian classic, using coconut–pandan syrup in place of coffee for a gentle aromatic dessert.

Ingredients: 250 g mascarpone; 3 eggs; 80 g sugar; 200 ml coconut milk; 1 teaspoon pandan powder; 24 sponge fingers; white chocolate shavings.

Method: Make a warm syrup with coconut milk, 20 g sugar and pandan. Beat yolks with the remaining sugar until pale, mix in mascarpone, then gently fold in beaten whites. Dip biscuits in syrup and alternate biscuit and cream layers. Refrigerate for 4 hours and finish with white chocolate shavings.

💡 Tip: Almond milk can replace coconut milk for a different flavour.

6. Pandan crêpes (kuih dadar)

Malaysia / Indonesia · Easy · 30 minutes · Strong aroma

Thin green crêpes filled with grated coconut and caramelised palm sugar, inspired by Malaysian street-market favourites.

Ingredients: For 8 crêpes: 120 g flour; 1 egg; 250 ml coconut milk; 50 ml water; 1½ teaspoons pandan powder; a pinch of salt. Filling: 150 g grated coconut; 80 g palm or brown sugar; 2 tablespoons water.

Method: Mix batter ingredients until smooth and rest for 15 minutes. Cook thin crêpes in a non-stick pan for about 1 minute per side. Cook coconut, palm sugar and water gently for 5 minutes. Spoon filling onto each crêpe and roll up. Serve warm.

💡 Tip: Resting the batter helps make the crêpes flexible.

7. Fluffy pandan pancakes

Easy · 15 minutes · Light aroma

Green pancakes with vanilla-like and coconut notes turn breakfast into a colourful treat.

Ingredients: For 8: 200 g flour; 2 eggs; 300 ml milk or plant-based milk; 40 g sugar; 1 teaspoon pandan powder; 1 sachet baking powder; a pinch of salt; butter for cooking.

Method: Mix dry ingredients. Beat eggs with milk and add to the dry mixture without overmixing; a few lumps are fine. Rest 5 minutes. Cook with a little butter in a hot pan, about 2 minutes per side.

💡 Tip: Top with maple syrup, mango, berries, grated coconut or white chocolate shavings.

8. Pandan mango sticky rice (khao niao mamuang)

Thailand · Medium · 45 minutes + soaking · Medium aroma

Creamy coconut sticky rice, fragrant pandan and juicy mango come together in a Thai-inspired dessert.

Ingredients: 250 g glutinous rice, soaked at least 4 hours; 300 ml coconut milk; 60 g sugar; 1 teaspoon pandan powder; ½ teaspoon salt; 2 ripe mangoes; toasted sesame seeds.

Method: Rinse and steam the rice for 25–30 minutes, ideally in a bamboo basket. Warm coconut milk with sugar, salt and pandan without boiling. Stir two-thirds of the sauce into the hot rice and let absorb for 15 minutes. Serve with sliced mango, the remaining sauce and sesame seeds.

💡 Tip: Soaking the rice is essential for even texture.

9. Pandan panna cotta

Easy · 20 minutes + 4 hours chilling · Medium aroma

An elegant, creamy dessert with a gentle pandan fragrance, finished with mango or passion fruit coulis.

Ingredients: For 4: 400 ml full-fat cream; 100 ml milk; 60 g sugar; 3 gelatin sheets (6 g); 1 teaspoon pandan powder; 1 vanilla pod, optional.

Method: Soak gelatin in cold water for 5 minutes. Heat cream, milk, sugar and pandan until just simmering. Remove from the heat, add squeezed gelatin and stir. Divide between ramekins or glasses and chill at least 4 hours. Serve with fruit coulis.

💡 Tip: For a passion fruit coulis, blend the pulp of 2 fruits with 2 tablespoons sugar and a splash of lime.

10. Pandan crème brûlée

Medium · 1 hour + 4 hours chilling · Medium aroma

Pandan replaces the usual vanilla note in this refined dessert with a crisp caramel topping.

Ingredients: For 6 ramekins: 500 ml full-fat cream; 6 egg yolks; 80 g sugar, plus brown sugar for caramelising; 1 teaspoon pandan powder; a pinch of salt.

Method: Heat cream with pandan until just simmering and infuse for 15 minutes. Beat yolks with sugar until pale, then gradually add warm cream. Strain, divide between ramekins and bake in a water bath for 45 minutes at 100°C, until the centre still wobbles slightly. Cool and chill for 4 hours. Sprinkle with brown sugar and caramelise with a torch.

💡 Tip: Gentle baking helps keep the custard smooth.

11. Pandan and white chocolate cookies

Easy · 30 minutes · Light aroma

White chocolate’s milky notes complement pandan’s rounded aroma for colourful, soft-centred cookies.

Ingredients: For 15: 200 g flour; 120 g softened butter; 100 g brown sugar; 1 egg; 1 teaspoon pandan powder; ½ sachet baking powder; 120 g white chocolate chips; a pinch of salt.

Method: Cream butter with sugar. Add egg, then flour, baking powder, pandan and salt. Fold in chocolate chips. Shape 15 balls and space them on a baking tray. Bake 10–12 minutes at 180°C, keeping the centres soft. Cool on the tray for 5 minutes before moving.

💡 Tip: Chill the dough for 30 minutes before baking for extra-soft cookies.

12. Pandan, banana and coconut smoothie bowl

Very easy · 5 minutes · Light aroma

A quick, refreshing dessert with a gentle vegetal note balancing banana and coconut milk.

Ingredients: For 2 bowls: 2 frozen bananas; 200 ml coconut milk; 1 teaspoon pandan powder; 1 tablespoon honey or agave syrup; 2 tablespoons oats, optional. Toppings: grated coconut, granola, mango, kiwi, passion fruit and chia seeds.

Method: Blend frozen bananas with coconut milk, pandan, sweetener and optional oats until thick and creamy. Divide between two bowls, add toppings and enjoy immediately.

💡 Tip: Freeze fully ripe bananas for sweetness and a creamier texture.

Ingredients that pair with pandan

Coconut is the classic partner, bringing creaminess. White chocolate extends the milky, vanilla-like notes. Tropical fruit such as mango, pineapple, passion fruit and banana adds freshness. Lime brings brightness; berries create colour and flavour contrasts. Glutinous rice gives a neutral base for the aroma. Strong coffee, cinnamon or cloves can overpower it.

Storing pandan desserts

Storage depends on all the ingredients and the preparation. Keep chilled desserts covered in the refrigerator, baked goods in a suitable airtight container and ice cream in the freezer. Recipes containing raw eggs require particular care. Follow food-storage guidance appropriate to your recipe rather than a single duration for every dessert.

Keep pandan powder dry, protected from light and moisture, following the storage instructions and best-before date on its packaging. 👉 Explore our pandan powder formats.

FAQ: pandan desserts

What flavour does pandan add?

Gentle notes recalling vanilla, almond and coconut, with a light vegetal freshness. Its intensity depends on the dose and recipe.

Can pandan replace vanilla?

It offers a different aromatic alternative in creams, flans and cakes, especially with coconut or tropical fruit. There is no universal one-to-one equivalence: adjust to taste.

How much pandan powder for a cake?

This guide uses 1 tablespoon for 200–250 g flour as a starting point. Use 1 teaspoon for a subtler note, or adjust gradually for greater intensity.

Does pandan naturally colour desserts green?

Yes. The shade depends on dosage, product, infusion and baking. Dispersing the powder in warm liquid before adding it helps distribute it evenly.

Are pandan desserts suitable for children?

Pure pandan has no caffeine. Suitability also depends on the full recipe, portion, age and any allergies; the absence of caffeine alone does not determine it.

Can pandan desserts be frozen?

Cakes, cookies, pancakes and some mochi can be frozen, depending on their ingredients. Custard-based desserts may change texture after thawing. Store ice cream frozen.

Which powder should I choose?

Choose pure, finely ground powder without added colouring or flavouring. Fine grinding helps incorporation, but powder should still be mixed thoroughly. Discover Maison Pandan powder.

Where can I find pandan desserts in France?

Look for Asian bakeries and cafés offering pandan, and check their current menus. You can also make them at home with powder and vary the recipes as you wish.

More pandan guides

• Pandan recipes: drinks, desserts and cocktails
• Pandan cocktails
• Pandan vs matcha
• Pandan: properties and uses

Try pandan at home

Maison Pandan offers natural pandan powder without additives, added colouring or flavouring. Choose a format according to your use: 100 g to discover it, 200 g for regular baking, or 1 kg for frequent use and professionals. The number of recipes depends on the quantity used.

👉 Discover our pandan powder · Pandan Latte Kit: powder, whisk and spoon.

Time to explore pandan desserts — get your whisk ready!