Pandan Desserts: 12 Easy and Delicious Recipes to Try

An iconic aromatic plant from Southeast Asia, pandan has been captivating fans of creative cuisine in Europe for several years. Its unique aroma, which blends notes of vanilla, almond, and coconut, makes it a favorite ingredient in modern pastry-making. Butwhat kinds of desserts can you actuallymake with pandan?

In this guide, you’ll discover 12 pandan dessert recipes, ranging from traditional classics to modern creations. Each recipe includes its difficulty level, preparation time, and tips from a pastry chef to help you get it right the first time.

From Asian classics like chiffon cake and mango sticky rice to modern twists like tiramisu and pandan-white chocolate cookies, this overview will give you all the tips you need to incorporate pandan into your everyday cooking.

Why pandan enhances desserts

Pandan is unlike any other aromatic ingredient. Its distinctive flavor profile combines four elements rarely found together: a vanilla-like sweetness, a rich almondiness, a subtle hint of coconut, and a light, fresh herbal note. This aromatic profile makes it a natural choice for pastry, where it adds depth without ever overpowering the other ingredients.

Unlike vanilla, pandan has absolutely no bitterness, even when used in large quantities. It therefore works well in all sweet dishes, from the most delicate (panna cotta, crème brûlée) to the most rustic (cakes, cookies).

Another advantage: its natural, soft, and vibrant green color, achieved without any artificial coloring. For bakers committed to clean cooking, it’s a valuable alternative to synthetic dyes—and a real visual draw on social media.

Finally, pandan pairs well with a wide variety of ingredients. It works particularly well with Asian-inspired flavors such as coconut, mango, lime, and passion fruit. But it also makes for a delightful surprise in Western pastries, when paired with white chocolate, vanilla, berries, or dried fruit.

How to Use Pandan Powder in Baking

Pandan powder can be used just like any other spice or aromatic powder: it can be mixed directly into dry ingredients or dissolved in a hot liquid to release its full flavor. Its precise measurement and long shelf life make it the ideal form for baking.

What amount for which dessert?

The amount used varies depending on the type of dish and the desired level of flavor. Here are some basic guidelines to get you started:

💡 Tip: Always start with the minimum amount. Pandan releases its fragrance during cooking and steeping: using too much can result in a pronounced vegetal note, which is sometimes perceived as grassy.

Powder or sheets: which should you choose?

In Europe, pandan powder is the most convenient and stable form for baking. Fresh leaves, which are hard to come by, do not keep well and are difficult to measure accurately. Pandan powder, on the other hand, ensures consistent results from one recipe to the next, has a shelf life of 12 months when stored in an airtight container, and delivers a concentrated flavor that blends evenly into baked goods.

To learn more about this choice, check out our detailed comparison of fresh pandan leaves and pandan powder.

How to bring out the aroma

Three simple tips for getting the most out of your pandan powder:

1. Dissolve in a hot liquid (milk, cream, or water at 70–80°C) before adding to the mixture. This prevents lumps and allows the flavors to fully develop.
2. Avoid extreme temperatures (above 180°C during prolonged cooking). Pandan can withstand cooking, but its flavor will diminish if it is exposed to direct heat for too long.
3. Pair it with neutral ingredients (milk, cream, flour, eggs) that allow its distinctive flavor to shine through, rather than with overly strong flavors (coffee, hot spices).

👉 For consistent results, choose a pure, finely ground organic pandan powder with no added flavors.

12 Pandan Dessert Recipes to Try

Here is our selection of 12 pandan desserts, ranging from traditional classics to modern creations. Each recipe includes a difficulty level, preparation time, and a rating for flavor intensity.

1. Pandan chiffon cake (the classic)

Origin: Philippines / Indonesia Difficulty: ⭐⭐ Medium Time: 1 hour 30 minutes (including 1 hour of cooking) Pandan intensity: Strong

Chiffon cake is undoubtedly the most iconic pandan-based dessert. Originating in the Philippines and popular throughout Southeast Asia, this ultra-moist cake owes its lightness to the whipped egg whites. Its airy texture and vibrant green color make it a showstopper for an afternoon snack or a festive dessert.

Key ingredients: 7 eggs (yolks and whites separated), 200 g flour, 180 g sugar, 120 ml neutral vegetable oil, 150 ml coconut milk, 2 tablespoons pandan powder, 1 packet baking powder, 1 pinch of salt.

Quick method: Dissolve the pandan powder in warm coconut milk. Mix the egg yolks with the oil, the pandan-infused milk, then the sifted flour and baking powder. Beat the egg whites with the sugar until stiff peaks form. Gently fold into the yolk mixture. Pour into an ungreased tube pan (this is essential for the cake to rise) and bake for 45–50 minutes at 160°C. Invert the cake onto a rack and let cool completely.

💡 Pastry chef's tip: Cooling the cake upside down is crucial. It prevents the cake from collapsing under its own weight and preserves its characteristic light, airy texture.

2. Coconut-Pandan Flan

Origin: Thai-inspired Difficulty: ⭐ Easy Time: 45 min + 4 hours resting time Pandan intensity: Medium

The coconut-pandan flan is an ultra-creamy dessert that showcases the iconic pairing of coconut and pandan. Perfect for summer, it takes less than 15 minutes to prepare (active time) and delights with its melt-in-your-mouth texture.

Key ingredients: 400 ml coconut milk, 200 ml heavy cream, 4 eggs, 100 g palm sugar (or brown sugar), 1 heaping teaspoon pandan powder, 1 pinch of salt.

Brief instructions: Heat the coconut milk and cream until it simmers, then whisk in the pandan powder. Let steep for 10 minutes. Beat the eggs with the sugar, slowly pour in the warm pandan milk in a thin stream, and strain through a fine-mesh sieve. Divide the mixture among ramekins and bake in a water bath for 35–40 minutes at 150°C. Let cool, then refrigerate for 4 hours.

💡 Tip: A double boiler is a must. It ensures a silky texture and prevents bubbles from forming.

3. Pandan Ice Cream

Difficulty: ⭐⭐ Medium Time: 30 min + 4 hours freezing Pandan intensity: Strong

An ice cream with a striking green color and a flavor profile that’s both refreshing and vanilla-like. It pairs perfectly with tropical fruits (mango, passion fruit) or a simple crispy tuile.

Key ingredients: 500 ml heavy cream, 250 ml whole milk, 6 egg yolks, 150 g sugar, 1.5 teaspoons pandan powder.

Method (summary): Make a classic custard (milk and cream infused with pandan, poured over egg yolks beaten with sugar, then cooked until the mixture thickens at 82°C). Let cool, churn in an ice cream maker for 25 minutes, then store in the freezer.

💡 No-chiller version: Mix 400 ml of whipped cream, 1 can of sweetened condensed milk (397 g), and 1 teaspoon of dissolved pandan powder. Pour into a container and freeze for 4 hours. The result is denser but just as delicious.

4. Pandan Mochi

Origin: Asian fusion (Japan × Southeast Asia) Difficulty: ⭐⭐⭐ (For experienced cooks) Time: 1 hour + 30 minutes resting time Pandan intensity: Medium

Pandan mochi puts a tropical twist on traditional Japanese confectionery. Their chewy, soft texture contrasts delightfully with their filling, and their natural green color makes them a very photogenic dessert.

Key ingredients (makes 10 mochi): 150 g glutinous rice flour, 50 g sugar, 200 ml coconut milk, 1 teaspoon pandan powder, cornstarch for dusting, and your choice of filling (anko red bean paste, white chocolate-coconut ganache, or ice cream).

Quick method: Mix the flour, sugar, coconut milk, and pandan until you have a smooth batter. Cook in a double boiler (or microwave for 2 minutes), stirring halfway through. Let cool slightly, then roll out on a work surface dusted with cornstarch. Cut out 8-cm circles, place a filling in the center, and seal into balls. Keep refrigerated until ready to serve.

💡 Tip: Work quickly with your hands dusted with cornstarch. The dough is sticky but becomes easier to handle once it has warmed up.

5. Pandan Tiramisu

Difficulty: ⭐⭐ Medium Time: 30 min + 4 hours resting time Pandan intensity: Medium

An Asian take on the Italian classic. Instead of coffee, pandan-coconut syrup is used to soak the cookies. The result: a light, sweet dessert that’s perfect for children and those sensitive to caffeine.

Key ingredients: 250 g mascarpone, 3 eggs, 80 g sugar, 200 ml coconut milk, 1 teaspoon pandan powder, 24 ladyfingers, white chocolate shavings for garnish.

Brief instructions: Make a warm syrup with the coconut milk, 20 g of sugar, and the pandan powder. Beat the egg yolks with the remaining sugar until pale, fold in the mascarpone, then gently fold in the beaten egg whites. Dip each cookie into the syrup, and layer the cookies and cream alternately in a dish. Refrigerate for 4 hours. Sprinkle with white chocolate shavings before serving.

💡 Tip: You can substitute almond milk for coconut milk to make a lighter version.

6. Pandan pancakes (kuih dadar)

Origin: Malaysia / Indonesia Difficulty: ⭐ Easy Time: 30 min Pandan intensity: Strong

Kuih dadar are thin, green pancakes topped with a mixture of shredded coconut and caramelized palm sugar. A staple of Malaysian street markets, they’re easy to make at home.

Essential ingredients (for 8 crepes): 120 g flour, 1 egg, 250 ml coconut milk, 50 ml water, 1.5 teaspoons pandan powder, 1 pinch of salt. For the filling: 150 g shredded coconut, 80 g palm sugar (or brown sugar), 2 tablespoons water.

Quick method: Mix all the batter ingredients until smooth. Let rest for 15 minutes. In a nonstick skillet, cook thin crepes for 1 minute on each side. For the filling, caramelize the coconut with the palm sugar and water over low heat for 5 minutes. Place a spoonful of filling on each crepe and roll it up like a spring roll. Serve warm.

💡 Tip: The longer the batter rests, the thinner and more tender the crepes will be.

7. Fluffy Pandan Pancakes

Difficulty: ⭐ Easy Time: 15 min Pandan intensity: Mild

Pandan pancakes turn an ordinary breakfast into a special treat. Their striking green color and vanilla-coconut flavor make them a hit with both kids and adults.

Key ingredients (makes 8 pancakes): 200 g flour, 2 eggs, 300 ml milk (or plant-based milk), 40 g sugar, 1 teaspoon pandan powder, 1 packet baking powder, 1 pinch of salt, butter for cooking.

Quick method: Mix the dry ingredients in a bowl. Beat the eggs with the milk, then stir into the dry ingredients without overmixing (a few lumps are okay). Let rest for 5 minutes. Cook in a hot skillet with a little butter, 2 minutes per side. Serve with maple syrup, shredded coconut, or berries.

💡 Recommended toppings: maple syrup, fresh mango, berries, shredded coconut, white chocolate shavings.

8. Pandan and Mango Sticky Rice (khao niao mamuang)

Origin: Thailand Difficulty: ⭐⭐ Medium Time: 45 min (+ soaking the rice) Pandan intensity: Medium

Khao niao mamuang is one of the signature desserts of Thai cuisine. The balance between the creamy coconut milk sticky rice, the delicately fragrant pandan, and the juicy mango is simply perfect.

Key ingredients: 250 g sticky rice (soaked for at least 4 hours), 300 ml coconut milk, 60 g sugar, 1 teaspoon pandan powder, ½ teaspoon salt, 2 ripe mangoes, toasted sesame seeds for serving.

Quick method: Rinse the sticky rice, then steam it for 25–30 minutes (in a bamboo steamer if possible). Meanwhile, heat the coconut milk with the sugar, salt, and pandan powder without boiling. Set aside 2/3 of this sauce to coat the hot rice; let it absorb for 15 minutes. Serve with slices of fresh mango, drizzle with the remaining sauce, and sprinkle with toasted sesame seeds.

💡 Tip: Soaking the rice is essential. Otherwise, the texture will be uneven.

9. Pandan Panna Cotta

Difficulty: ⭐ Easy Time: 20 min + 4 hours resting time Pandan intensity: Medium

An elegant, creamy panna cotta with a delicate pandan flavor. Served with a passion fruit or mango coulis, it makes for a restaurant-quality dessert that you can whip up in just 20 minutes.

Key ingredients (serves 4): 400 ml heavy cream, 100 ml milk, 60 g sugar, 3 sheets of gelatin (6 g), 1 teaspoon pandan powder, 1 vanilla bean (optional).

Quick method: Soak the gelatin in cold water for 5 minutes. Heat the cream, milk, sugar, and pandan powder until it simmers. Remove from heat, add the squeezed-out gelatin, and mix well. Pour into ramekins or small glasses. Refrigerate for at least 4 hours. Serve with fruit coulis.

💡 Recommended sauce: Blend the pulp of 2 passion fruits with 2 tablespoons of sugar and a splash of lime juice.

10. Pandan Crème Brûlée

Difficulty: ⭐⭐ Medium Time: 1 hour + 4 hours resting time Pandan intensity: Medium

A modern take on crème brûlée with an Asian twist, featuring the distinctive aroma of pandan instead of traditional vanilla. A sophisticated dessert, perfect for impressing guests at the end of a meal.

Key ingredients (for 6 ramekins): 500 ml heavy cream, 6 egg yolks, 80 g sugar (+ brown sugar for caramelizing), 1 teaspoon pandan powder, 1 pinch of salt.

Summary of method: Heat the cream with the pandan powder until it simmers, then let it steep for 15 minutes. Cream the egg yolks with the sugar, then slowly pour in the warm cream in a thin stream. Strain the mixture, pour it into ramekins, and bake in a water bath for 45 minutes at 100°C (the custard should wobble slightly in the center). Let cool, then refrigerate for 4 hours. Before serving, sprinkle with brown sugar and caramelize with a blowtorch.

💡 Tip: Cooking at a low temperature (100°C) is the key to a perfect texture, without bubbles or lumps.

11. Pandan and White Chocolate Cookies

Difficulty: ⭐ Easy Time: 30 min Pandan intensity: Mild

The combination of pandan and white chocolate is a revelation: the smooth, milky quality of the white chocolate complements the vanilla-like richness of the pandan, creating a cookie that is as visually striking as it is delicious.

Key ingredients (makes 15 cookies): 200 g flour, 120 g softened butter, 100 g brown sugar, 1 egg, 1 teaspoon pandan powder, ½ packet baking powder, 120 g white chocolate chips, 1 pinch of salt.

Quick method: Cream the butter and sugar together. Add the egg, then the flour, baking powder, pandan, and salt. Stir in the white chocolate chips. Shape into 15 balls and place them spaced apart on a baking sheet. Bake for 10–12 minutes at 180°C: the cookies should remain soft in the center. Let cool on the baking sheet for 5 minutes before handling.

💡 Tip: For extra-soft cookies, chill the dough for 30 minutes before baking.

12. Pandan-Banana-Coconut Smoothie Bowl

Difficulty: ⭐ Very easy Time: 5 min Pandan intensity: Mild

A healthy, refreshing, and super-quick dessert, perfect for summer or after a workout. The pandan adds a subtle hint of freshness that perfectly balances the richness of the banana and coconut milk.

Key ingredients (for 2 bowls): 2 frozen bananas, 200 ml coconut milk, 1 teaspoon pandan powder, 1 tablespoon honey or agave syrup, 2 tablespoons rolled oats (optional). Toppings: shredded coconut, granola, fresh fruit (mango, kiwi, passion fruit), chia seeds.

Directions: Blend the frozen bananas with the coconut milk, pandan, syrup, and optional flakes until the mixture is thick and creamy. Pour into 2 bowls and arrange the toppings decoratively. Enjoy immediately.

💡 Tip: Always freeze bananas when they’re very ripe. They’ll be sweeter and have a creamier texture.

What ingredients pair perfectly with pandan?

Pandan is a versatile ingredient: it pairs well with many flavors, but certain combinations really bring out its unique character. Here are the pairings that never fail in baking.

Coconut has long been a staple pairing with pandan throughout Southeast Asia. Their combination is so natural that they appear in most traditional Thai, Malaysian, and Indonesian desserts. The coconut’s richness enhances the creaminess of the pandan without ever overpowering it.

White chocolate is a more recent discovery: its milky and vanilla notes enhance the richness of pandan, creating a dessert that is both sweet and sophisticated. Perfect for cookies, ganaches, and modern desserts.

Tropical fruits —mango, pineapple, passion fruit, banana—pair wonderfully with pandan, each adding a touch of tartness or freshness that contrasts with its natural sweetness.

Citrus fruits, especially limes, create a sharp contrast with the mellow flavor of pandan. Just a pinch of zest is enough to add a burst of flavor to a cream, panna cotta, or ice cream.

Red berries (strawberries, raspberries) provide a striking visual contrast to the natural green of the pandan, as well as an unexpected yet compelling flavor combination.

Sticky rice remains the traditional base for Asian pandan desserts. Its texture and mild flavor allow the aroma to shine through.

Avoid: overpowering flavors such as strong coffee, cinnamon, or cloves, which overwhelm the delicate flavor of pandan.

How should you store your pandan desserts?

How long a dessert keeps depends on the type of dessert and its ingredients. Here are the key guidelines for preserving its flavor and texture.

Fresh desserts (flan, panna cotta, tiramisu, crème brûlée): Store in the refrigerator for 48 to 72 hours, covered to prevent them from absorbing odors from the fridge. Take them out 10 minutes before serving to fully enjoy their flavors.

Moist cakes (chiffon cake, cookies): 3 to 4 days at room temperature, covered with a dome or stored in an airtight container. Avoid the refrigerator, as it dries out the crumb.

Ice cream and sorbet: up to 1 month in the freezer. After that, the flavors fade and ice crystals form.

Mochis: Store in the refrigerator for 24 to 48 hours in an airtight container lightly dusted with cornstarch to prevent them from sticking.

Once opened, pandan powder will keep for 12 months in an airtight container, protected from light and moisture. For best results, store it in a cool, dry cupboard, or in the refrigerator to maintain freshness.

👉 To choose the size that best fits your baking needs, check out all our pandan powder sizes.

FAQ: Pandan Desserts

What flavor does pandan add to a dessert?

Pandan imparts a mild, complex flavor, often described as a blend of vanilla, almond, and coconut, with a subtle, fresh, grassy note on the finish. It has no bitterness or acidity, making it suitable for all sweet dishes. In desserts, it acts as a natural flavor enhancer: it prolongs the creamy and fruity notes without ever overpowering them.

Can vanilla be substituted with pandan?

Yes, pandan can be substituted for vanilla on a 1:1 basis to give desserts a more exotic flavor. It works particularly well as a substitute for vanilla in recipes made with plant-based milk, coconut, or tropical fruits. It also works well in classic pastries (creams, custards, cakes) to give them a modern twist. Note, however, that pandan and vanilla have different flavor profiles: one does not replace the other exactly, but rather offers an alternative.

How much pandan powder do you need for a cake?

The standard ratio is 1 tablespoon of pandan powder per 200 to 250 g of flour. For a more intense flavor, increase the amount to 1.5 tablespoons. For a subtle, background aroma, reduce it to 1 teaspoon. The pandan flavor develops during baking: it’s best to start with a conservative amount on your first try, then adjust according to your preferences.

Does pandan naturally turn a dessert green?

Yes, pandan provides a natural soft green color without any artificial coloring. The intensity of the green depends on several factors: the amount used, the steeping time in a hot liquid, and cooking (prolonged cooking may slightly dull the color). For a brighter shade, dissolve the powder in a hot liquid 10 minutes before adding it to your mixture.

Are pandan desserts suitable for children?

Yes, pandan is perfect for children’s desserts. Unlike matcha, it contains no caffeine or theine. Its mild, vanilla-like flavor is generally very popular with children, and its natural green color makes it a fun ingredient. It’s also ideal for birthday parties as an alternative to artificial food coloring.

Can you freeze pandan desserts?

It depends on the type of dessert. Moist cakes (chiffon cake, cookies, pancakes) freeze very well, for up to 2 months. Mochi also freeze well. However, crème brûlée, flan, panna cotta, and tiramisu do not freeze well: their texture deteriorates irreparably when thawed. Pandan ice cream, on the other hand, can be stored in the freezer for up to 1 month.

What is the best pandan powder for desserts?

For best results in baking, choose a 100% pure, certified organic powder that is finely ground and contains no added colors or flavors. The fine grind ensures it dissolves perfectly in your recipes, leaving no lumps or gritty texture. A powder made from naturally dried leaves (with no added sugar or starch) delivers an authentic aroma that is richer than an industrial flavor extract. 👉 Our pandan powdermeets these criteria.

Where can I find pandan desserts in France?

A few pastry shops and coffee shops in Paris regularly offer pandan desserts, particularly in the 10th, 11th, and 13th arrondissements. Lyon, Marseille, and Bordeaux are also seeing new spots pop up specializing in modern Asian pastries. The simplest and most economical solution, however, is to make them at home: organic pandan powder has a long shelf life and allows you to vary your recipes as you please.

For more information: our other guides on pandan

Pandan isn't just for desserts. To learn more and explore all its uses, check out our additional guides:

• 👉 Pandan Recipes: Beverages, Desserts, and Cocktails — a comprehensive overview of culinary uses.
• 👉 Pandan Cocktails: 8 Elegant Pandan-Based Recipes — for a unique evening or a signature cocktail hour.
• 👉 Pandan vs. matcha: what are the differences between these two green powders? — the definitive comparison to help you make the right choice.
• 👉 Benefits and Uses of Pandan: Understanding This Aromatic Plant — everything you need to know about its properties and uses.

Try pandan at home

Pandan desserts truly shine when made with high-quality powder: 100% pure, organically grown, and finely ground to dissolve perfectly in your recipes.

At Pandan-Bio, we source our powder from family-run farms in the Philippines that are AB-certified and free of additives, artificial colors, and artificial flavors. Three sizes are available to suit your needs:

• 100 g: to try pandan and make 15 to 20 recipes.
• 200 g: the perfect size for regular use in baking.
• 1 kg: for passionate bakers, coffee shops, and restaurants.

👉 Discover our pandan powder 👉 Pandan Latte Kit: powder + whisk + spoon — for perfect lattes and drinks.

Now you're ready to explore the whole world of pandan desserts. Grab your whisks!