Pandan Coconut Custard Fondue

A creamy and fragrant custard fondue made with pandan leaves and coconut milk, perfect for dipping bread and creating unforgettable moments.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dessert, Snack

Cuisine: Southeast Asian

Calories: 275

For the Custard

2 pieces pandan leaves Fresh are best for aroma, substitute with pandan extract if unavailable.
1.25 cups coconut milk Use quality full-fat coconut milk for creaminess.
3 tablespoons sweetened condensed milk Adds sweetness and creaminess.
0.25 cups granulated sugar Adjust based on sweetness preference; can replace with coconut sugar.
0.125 teaspoon salt Enhances flavors.
1 tablespoon cornstarch Helps thicken the custard.
3 pieces egg yolks Room temperature yolks create a smoother custard.
2-4 tablespoons evaporated milk Adjust according to taste.

For Dipping

1 loaf soft, fluffy white bread (brioche or dinner rolls) Cut into cubes for dipping; slightly stale bread works best.

Preparation

Wash pandan leaves thoroughly. Blend with 1 ¼ cups of coconut milk until finely ground.
Set a sieve over a pot lined with muslin. Pour blended mixture through, discarding fibrous remnants.

Cooking

Stir in sweetened condensed milk into the coconut milk mixture, heating over medium until steaming (5-7 minutes).
Mix sugar, cornstarch, and salt in a bowl. Add egg yolks and mix until combined.
Gradually pour a splash of the hot coconut milk mixture into the egg yolk mixture while whisking to temper the eggs.
Slowly pour the tempered egg mixture back into the pot over low heat, whisking continuously until custard thickens (8-10 minutes).
Stir in 2-4 tablespoons of evaporated milk for creaminess. Strain again if lumps form.

Serving

Transfer warm custard to a serving bowl and serve with soft, fluffy bread cubes for dipping.

Ensure all dairy ingredients are room temperature for consistency. You can make this dish in advance and simply reheat before serving.