I like how this recipe balances fragrance, texture, and flavor. The pandan gives the crepes their natural green hue and a sweet, floral aroma, while the coconut filling provides creaminess and depth. The contrast between the tender crepe and the smooth, custard-like filling is irresistible. I also love that it’s completely dairy-free, using almond milk instead of regular milk. Whether I’m making it for a special dessert or an afternoon indulgence, it’s always a hit.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Crepes 5 leaves Fresh Pandan Leaves 1 cup Water 2 large Eggs 1 cup Almond Milk 1 cup Plain Flour 2 tablespoons Melted Butter
For the Coconut Filling 1 cup Shredded Coconut Meat 1 cup Almond Milk 3 large Egg Yolks 2 tablespoons Corn Flour 2 tablespoons Butter
For the Toppings 1 cup Dessicated Coconut 2 tablespoons Black Sesame Seeds 2 tablespoons Panela Sugar
Directions
Prepare the Pandan Extract: Blend the chopped pandan leaves with 1 cup of water until smooth. Strain through a sieve to extract the vivid green pandan liquid.
Make the Crepe Batter: In a blender, combine pandan extract, eggs, almond milk, flour, and melted butter. Blend until smooth. Let the batter rest for 30 minutes to relax the gluten and ensure tender crepes.
Cook the Crepes: Heat a lightly greased skillet over medium heat. Pour in a small amount of batter and swirl to coat the pan evenly. Cook each crepe for about 1–2 minutes per side until lightly golden. Remove and set aside.
Prepare the Coconut Filling: In a saucepan over medium-low heat, whisk together egg yolks, corn flour, and almond milk. Add shredded coconut and butter, whisking constantly until the mixture thickens into a creamy consistency. Remove from heat and let it cool slightly.
Assemble the Crepes: Spoon a generous amount of coconut filling onto each crepe, then roll or fold neatly.
Add Toppings: Sprinkle with dessicated coconut, black sesame seeds, and panela sugar for a final touch of sweetness and texture.
I sometimes add a teaspoon of vanilla extract or a touch of pandan essence to intensify the aroma.
For a richer filling, I replace part of the almond milk with coconut cream.
If I want a lighter dessert, I reduce the sugar and skip the toppings altogether.
To make it vegan, I substitute the egg yolks with 2 tablespoons of cornstarch mixed with 2 tablespoons of water, and use plant-based butter.
When I want extra crunch, I top the crepes with toasted coconut flakes instead of desiccated coconut.
Storage/Reheating
I store leftover crepes and filling separately in airtight containers in the refrigerator for up to 2 days. To reheat, I warm the crepes gently in a non-stick pan over low heat or briefly in the microwave. The filling can be reheated on the stove with a splash of almond milk to bring back its creaminess. I always assemble just before serving to keep the crepes soft and fresh.
FAQs
What does pandan taste like?
Pandan has a naturally sweet, floral, and slightly nutty flavor — often described as the vanilla of Southeast Asia.
Can I use pandan extract instead of fresh leaves?
Yes, if fresh leaves aren’t available, I use 1 teaspoon of store-bought pandan extract blended with the water.
Can I make the batter ahead of time?
Yes, I prepare it a few hours in advance and refrigerate it. I just stir it well before using.
How do I keep my crepes from tearing?
I make sure the pan is well-greased and the batter rested — that gives the crepes flexibility and strength.
Can I make the filling less sweet?
Definitely. I sometimes reduce the panela sugar or omit extra sweeteners entirely, depending on my taste.
What can I use instead of almond milk?
I often substitute with coconut milk for a richer, more traditional flavor.
How do I make perfectly thin crepes?
I swirl the pan immediately after pouring the batter, ensuring it spreads into a thin, even layer.
Can I freeze crepes?
Yes, I separate each crepe with parchment paper and freeze them in a sealed bag for up to a month. I thaw them at room temperature before reheating.
Why is my filling runny?
The filling likely didn’t cook long enough. I keep stirring over low heat until it thickens and coats the back of a spoon.
What’s the best way to serve them?
I love serving them warm with extra coconut on top and sometimes a drizzle of palm sugar syrup for added decadence.
Conclusion
I adore these Coconut Pandan Crepes for their fragrant aroma, soft texture, and rich coconut filling. They’re elegant yet simple to make and bring a true taste of the tropics to my table. Every bite is creamy, fragrant, and utterly blissful — a dessert I love sharing whenever I want something that feels both exotic and comforting.
Soft, fragrant Coconut Pandan Crepes filled with creamy coconut custard and topped with desiccated coconut, sesame seeds, and panela sugar. This tropical-inspired dessert combines the floral aroma of pandan with the richness of coconut for an indulgent, dairy-free treat.
Author:Amy
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:1 hour 15 minutes (including resting time)
Yield:4 crepes
Category:Dessert
Method:Stovetop
Cuisine:Southeast Asian
Diet:Vegetarian
Ingredients
For the Crepes:
5 fresh pandan leaves
1 cup water
2 large eggs
1 cup almond milk
1 cup plain flour
2 tablespoons melted butter
For the Coconut Filling:
1 cup shredded coconut meat
1 cup almond milk
3 large egg yolks
2 tablespoons corn flour
2 tablespoons butter
For the Toppings:
1 cup desiccated coconut
2 tablespoons black sesame seeds
2 tablespoons panela sugar
Instructions
Prepare the pandan extract: Blend chopped pandan leaves with 1 cup water until smooth. Strain through a fine sieve to extract the green liquid.
Make the crepe batter: In a blender, combine pandan extract, eggs, almond milk, flour, and melted butter. Blend until smooth, then rest for 30 minutes.
Cook the crepes: Heat a lightly greased non-stick pan over medium heat. Pour a small amount of batter and swirl to cover the pan evenly. Cook for 1–2 minutes per side until lightly golden. Remove and set aside.
Prepare the coconut filling: In a saucepan over medium-low heat, whisk together egg yolks, corn flour, and almond milk. Add shredded coconut and butter, stirring constantly until thick and creamy. Remove from heat and cool slightly.
Assemble the crepes: Spoon coconut filling onto each crepe, then roll or fold neatly.
Add toppings: Sprinkle desiccated coconut, black sesame seeds, and panela sugar on top before serving.
Notes
Let the crepe batter rest to ensure soft, flexible crepes.
Use pandan extract if fresh leaves are unavailable (about 1 teaspoon).
For a richer flavor, replace some almond milk with coconut cream.
To make it vegan, replace egg yolks with 2 tablespoons cornstarch mixed with water and use plant-based butter.
Assemble the crepes just before serving to maintain texture.
