Delicious Coconut Pandan Crepes with Creamy Coconut Bliss
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.
- 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.
Nutrition
- Serving Size: 1 crepe
- Calories: 310
- Sugar: 12g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
