Pandan Coconut Cannoli
Pandan Coconut Cannoli
Ingredients
For the Pandan Coconut Custard
- 1 can coconut milk, (400ml)
- 100 ml water
- 3 egg yolks
- 50 g sugar
- 20 g cornstarch
- 1 teaspoon pandan extract
- pinch salt
For the Wonton Shells
- 1 package wonton wrappers, as needed
- as needed water, for sealing
- as needed oil, for frying
- as needed toasted coconut flakes, for garnish
Instructions
- 1
Pour 1 can (400ml) of coconut milk and 100ml of water into a saucepan. Heat over medium heat until it begins to simmer.
⏱️ 5 min
- 2
In a separate bowl, add 3 egg yolks and 50g of sugar. Whisk thoroughly until the mixture is well combined and smooth.
⏱️ 3 min
- 3
Add 20g of cornstarch to the egg yolk mixture and whisk again until completely smooth, ensuring no lumps remain.
⏱️ 2 min
- 4
Once the coconut milk mixture is simmering, carefully temper the egg yolk mixture by slowly pouring a small amount of the hot coconut milk into the egg mixture while continuously whisking. This prevents the eggs from scrambling.
⏱️ 5 min
- 5
Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk mixture.
⏱️ 1 min
- 6
Cook the custard over medium-low heat, whisking constantly, until it thickens to a desired consistency.
⏱️ 7 min
- 7
Remove the saucepan from the heat. Stir in 1 teaspoon of pandan extract and a pinch of salt. Whisk until all ingredients are fully incorporated and the color is uniform.
⏱️ 2 min
- 8
Transfer the prepared custard into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
⏱️ 2 min
- 9
Chill the custard in the refrigerator for at least 2 hours, or until thoroughly cooled and set.
⏱️ 120 min
- 10
Take a wonton wrapper and cut it diagonally in half to create two triangular pieces.
⏱️ 5 min
- 11
Carefully wrap each triangular wonton piece around a cannoli mold, ensuring it forms a tight seal.
⏱️ 5 min
- 12
Lightly moisten one edge of the wonton wrapper with water and press firmly to seal it onto itself, securing it around the cannoli mold.
⏱️ 2 min
- 13
Heat cooking oil in a deep pot or pan to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 14
Carefully place the wrapped cannoli molds into the hot oil. Fry until the wonton wrappers are golden brown and crispy.
⏱️ 5 min•🌡️ 350
- 15
Remove the fried shells from the oil and let them cool slightly before gently sliding them off the cannoli molds. Let them cool completely.
⏱️ 5 min
- 16
Once the pandan coconut custard is chilled and the wonton shells are cooled, transfer the custard into a piping bag fitted with a star tip (or a plain round tip).
⏱️ 5 min
- 17
Pipe the pandan coconut custard generously into each crispy wonton shell until filled.
⏱️ 5 min
- 18
Garnish the filled cannoli with toasted coconut flakes for added texture and flavor.
⏱️ 1 min
- 19
Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Pandan Coconut Cannoli
For the Pandan Coconut Custard
- 1 can coconut milk, (400ml)
- 100 ml water
- 3 egg yolks
- 50 g sugar
- 20 g cornstarch
- 1 teaspoon pandan extract
- pinch salt
For the Wonton Shells
- 1 package wonton wrappers, as needed
- as needed water, for sealing
- as needed oil, for frying
- as needed toasted coconut flakes, for garnish
Instructions
- 1
Pour 1 can (400ml) of coconut milk and 100ml of water into a saucepan. Heat over medium heat until it begins to simmer.
⏱️ 5 min - 2
In a separate bowl, add 3 egg yolks and 50g of sugar. Whisk thoroughly until the mixture is well combined and smooth.
⏱️ 3 min - 3
Add 20g of cornstarch to the egg yolk mixture and whisk again until completely smooth, ensuring no lumps remain.
⏱️ 2 min - 4
Once the coconut milk mixture is simmering, carefully temper the egg yolk mixture by slowly pouring a small amount of the hot coconut milk into the egg mixture while continuously whisking. This prevents the eggs from scrambling.
⏱️ 5 min - 5
Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk mixture.
⏱️ 1 min - 6
Cook the custard over medium-low heat, whisking constantly, until it thickens to a desired consistency.
⏱️ 7 min - 7
Remove the saucepan from the heat. Stir in 1 teaspoon of pandan extract and a pinch of salt. Whisk until all ingredients are fully incorporated and the color is uniform.
⏱️ 2 min - 8
Transfer the prepared custard into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
⏱️ 2 min - 9
Chill the custard in the refrigerator for at least 2 hours, or until thoroughly cooled and set.
⏱️ 120 min - 10
Take a wonton wrapper and cut it diagonally in half to create two triangular pieces.
⏱️ 5 min - 11
Carefully wrap each triangular wonton piece around a cannoli mold, ensuring it forms a tight seal.
⏱️ 5 min - 12
Lightly moisten one edge of the wonton wrapper with water and press firmly to seal it onto itself, securing it around the cannoli mold.
⏱️ 2 min - 13
Heat cooking oil in a deep pot or pan to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 14
Carefully place the wrapped cannoli molds into the hot oil. Fry until the wonton wrappers are golden brown and crispy.
⏱️ 5 min•🌡️ 350 - 15
Remove the fried shells from the oil and let them cool slightly before gently sliding them off the cannoli molds. Let them cool completely.
⏱️ 5 min - 16
Once the pandan coconut custard is chilled and the wonton shells are cooled, transfer the custard into a piping bag fitted with a star tip (or a plain round tip).
⏱️ 5 min - 17
Pipe the pandan coconut custard generously into each crispy wonton shell until filled.
⏱️ 5 min - 18
Garnish the filled cannoli with toasted coconut flakes for added texture and flavor.
⏱️ 1 min - 19
Serve immediately.