Pandan Everything: 8 Vegan Dessert and Drink Recipes to Try

Start here: Make pandan a kitchen staple, not a novelty

Want bright, floral, slightly grassy flavor in vegan desserts and drinks that actually work on a weeknight? You’re not alone. Many home cooks and home bartenders love pandan’s aroma but get stuck trying to source it, balance its intensity or replace animal ingredients without losing texture. This mini-series — 8 pandan-forward vegan recipes ranging from coconut panna cotta to pandan syrup cocktails and no‑churn ice cream — gives you reliable formulas, sourcing tips and troubleshooting so pandan becomes a go-to flavor, not a one-off эксперимент.

Quick roadmap — what’s inside (most important first)

• Pandan simple syrup — your base for drinks and desserts.
• Pandan-infused rice gin and a Bun House Disco–inspired pandan negroni.
• Two cocktails: pandan negroni and a pandan gin fizz (vegan foam with aquafaba).
• Four vegan desserts: pandan coconut panna cotta, pandan waffles, pandan rice pudding and vegan pandan coconut ice cream (no‑churn).
• Where to buy pandan in 2026: fresh, frozen, paste, powder and ethical sourcing tips.
• Tricks, troubleshooting and storage guidance so your pandan recipes turn out every time.

Why pandan matters in 2026

In late 2024–2025 pandan moved from niche Southeast Asian home kitchens to mainstream curiosity on menus and in cocktail programs. By 2026 chefs, bartenders and product developers are pairing pandan with modern plant-based techniques — agar set desserts, aquafaba foams, and rice spirits — so pandan no longer reads as “exotic” but as a versatile aromatic. Expect more pandan-forward packaged ingredients and better frozen/fresh supply chains through Asian grocers and major retailers. See chef residencies and product innovation coverage in Food as Medicine: Chef Residencies, Slow Travel, and Community Nutrition Programs Shaping Clinical Dietetics in 2026 for how chefs are influencing pantry trends.

Essential equipment & pantry notes

• Blender or small food processor
• Fine sieve and muslin cloth (for infusions)
• Small saucepan and heavy skillet
• Agar agar powder (vegan gelatin alternative)
• Aquafaba (canned chickpea liquid) for vegan cocktail foams
• Neutral rice gin or other clear spirit (for pandan gin infusion)

Pandan 101 (practical, not academic)

Flavor profile: aromatic, grassy, vanilla-like notes with a light caramel edge when cooked. Use sparingly — pandan can be intense if over‑infused. For color, pandan gives a natural pale green; some recipes will still look muted depending on the coconut or dairy alternatives you use.

Vegan binders and textural tips

• Agar agar sets more firmly than gelatin and requires boiling to activate; it gives a clean, slightly brittle set ideal for panna cotta.
• Aquafaba whips into stable foam for cocktails and desserts, a great vegan stand-in for egg white.
• Full-fat canned coconut milk is usually the best dairy-free choice for creamy pandan desserts — it rounds flavor and sets well with agar.

Recipe 1 — Pandan Simple Syrup (foundation)

This syrup is the building block for desserts and cocktails. Make a batch and refrigerate — it keeps well.

Ingredients

• 200g sugar (castor or granulated)
• 200ml water
• 4–6 fresh pandan leaves, knotted, or 2 tbsp pandan paste (adjust to taste)
• Optional: 1 tsp lemon juice (to balance sweetness)

Method

1. Combine sugar and water in a small saucepan and bring to a simmer until sugar dissolves.
2. Add pandan leaves (or paste). Simmer gently for 5–8 minutes — longer if you want deeper color and flavor.
3. Remove from heat, cool slightly, then strain through a fine sieve. Press leaves to extract flavor; discard solids.
4. Add lemon juice if using. Chill. Keeps 2 weeks in the fridge or 3 months frozen.

Pro tip: If you want a syrup with clear-green color and stronger aroma for cocktails, blitz a small amount of chopped pandan in the hot syrup then strain through muslin.

Recipe 2 — Pandan-Infused Rice Gin (for cocktails)

Use rice gin or any neutral gin to capture pandan’s fragrance — this is the base for a pandan negroni and other pandan cocktails.

Ingredients

• 175ml rice gin or neutral gin
• 10–15g fresh pandan leaf, roughly chopped (green parts only)

Method

1. Roughly chop pandan and place in a jar. Pour gin over. Close and shake lightly.
2. Steep in a dark place for 12–24 hours, tasting every 6–8 hours. Strain through muslin or a fine sieve.
3. Use immediately or store up to 1 month. Longer steeping gives deeper color but can become vegetal.

Note: The classic Bun House Disco pandan negroni uses a similar approach. For safety and clarity, always strain well to remove particulate matter.

Recipe 3 — Pandan Negroni (Bun House Disco–inspired, vegan)

A green-tinged twist on the negroni that’s stunning in presentation and balanced in flavor.

Ingredients (serves 1)

• 25ml pandan-infused rice gin (recipe above)
• 15ml white vermouth (vegan-certified)
• 15ml green Chartreuse (optional — plant-based liqueur options vary; check labels)
• Ice and an orange twist to finish

Method

1. Measure ingredients into a mixing glass filled with ice.
2. Stir well until chilled and slightly diluted (20–30 seconds).
3. Strain into a rocks glass with a large ice cube. Garnish with an orange twist.

Vegan swap: Confirm the vermouth and Chartreuse are vegan; many fortified wines use isinglass or other clarifiers. There are now several vegan vermouths available in 2026—look for clear labeling.

Recipe 4 — Pandan Gin Fizz with Aquafaba (vegan)

Light, foamy and perfect as a brunch cocktail — or scale down for a mocktail.

Ingredients (serves 1)

• 45ml pandan-infused gin or plain gin + 15ml pandan syrup
• 25ml fresh lemon juice
• 20–25ml pandan simple syrup
• 2 tbsp aquafaba (about 30ml)
• Soda water to top
• Ice

Method

1. Dry-shake gin, lemon, syrup and aquafaba vigorously for 20–30 seconds (no ice) to build foam.
2. Add ice and shake again to chill. Double-strain into a chilled Collins glass.
3. Top with soda water and spoon foam on top. Garnish with a pandan knot or lime wheel.

Pro tip: If aquafaba foam collapses quickly, add a small pinch of xanthan gum (very small amount) or use chilled ingredients; foam holds longer in colder cocktails.

Recipe 5 — Vegan Pandan Coconut Panna Cotta (agar set)

Silky, fragrant and reliably vegan thanks to agar. Serve with caramelized coconut or mango.

Ingredients (serves 4)

• 400ml full-fat canned coconut milk
• 100ml plant milk (oat or soy)
• 70g sugar
• 1½ tsp agar agar powder
• 2–3 pandan leaves, bruised and knotted (or 1 tsp pandan paste)
• Pinch of salt

Method

1. Combine coconut milk, plant milk and sugar in a saucepan. Add pandan leaves.
2. Bring to a gentle boil, then simmer 3–4 minutes to bloom flavor. Add agar powder and whisk well.
3. Boil 1–2 minutes (agar needs sustained heat to activate), then remove from heat. Taste and adjust sweetness.
4. Strain into molds or glasses and chill at least 2 hours to set.
5. Serve with toasted coconut, sliced mango, or a drizzle of pandan syrup.

Texture notes: Agar sets firmer than gelatin. For a softer panna cotta, reduce agar to 1¼ tsp and test with a small portion before molding all.

Recipe 6 — Pandan Waffles (vegan & crisp)

Aromatic pandan waffles that keep crisp if you use a hot waffle iron and rest on a rack.

Ingredients (makes ~8 small waffles)

• 250g plain flour
• 2 tbsp sugar
• 2 tsp baking powder
• Pinch of salt
• 300ml plant milk (soy or oat)
• 50ml coconut oil, melted (plus more to grease iron)
• 2 tbsp pandan syrup or 1 tsp pandan paste
• 1 tsp vanilla extract

Method

1. Whisk dry ingredients in a bowl. In another bowl, mix milk, coconut oil, pandan syrup and vanilla.
2. Combine until just mixed. Let batter rest 10 minutes for baking powder activation.
3. Preheat waffle iron and grease lightly. Cook batter according to iron instructions until golden and crisp.
4. Keep waffles warm on a wire rack while cooking the rest to avoid steam softening them.

Serve with coconut cream, toasted coconut flakes, and a drizzle of pandan syrup.

Recipe 7 — Pandan Rice Pudding (vegan, stovetop)

Comforting, slightly sticky and perfect with tropical toppings.

Ingredients (serves 4)

• 120g short-grain rice (sushi rice or arborio)
• 500ml coconut milk
• 250ml water
• 80–100g sugar (to taste)
• 2 pandan leaves, knotted (or 2 tsp pandan syrup)
• Pinch of salt and lime zest (optional)

Method

1. Rinse rice until water runs clear. Combine rice, water and pandan in a saucepan and bring to a gentle simmer.
2. Cook uncovered 10–12 minutes until rice is plump and most water is absorbed.
3. Stir in coconut milk and sugar; simmer gently, stirring frequently, until pudding thickens (10–15 minutes).
4. Remove pandan leaves. Serve warm or chilled with toasted coconut and mango or jackfruit.

Tip: If you prefer a looser texture, add extra coconut milk or a splash of plant milk at the end.

Recipe 8 — No‑Churn Pandan Coconut Ice Cream (vegan)

Easy, creamy ice cream without an ice cream machine — delicious with pandan waffles or as a panna cotta companion.

Ingredients

• 400ml full-fat coconut milk (chilled)
• 200ml canned coconut cream
• 100g sweetened condensed coconut milk (or reduce sugar if using unsweetened)
• 2–3 tbsp pandan syrup or 1½ tsp pandan paste
• Optional: 50g crushed toasted peanuts or coconut flakes

Method

1. Chill coconut milk and cream overnight so they separate; scoop the thick cream (if you prefer extra richness).
2. Whip creamy part until slightly fluffy, fold in condensed coconut, pandan syrup, and any mix-ins.
3. Transfer to a loaf pan, smooth the top and freeze until firm (6–8 hours). Let thaw 10 minutes before scooping.

Shortcut: If you don’t want to whip, simply combine all ingredients and stir thoroughly before freezing for a denser texture.

Where to buy pandan in 2026 — practical sourcing guide

Fresh pandan leaves: Best flavor. Find them at local Asian markets (Thai, Malaysian, Indonesian stores), some farmers’ markets in cities with diverse communities, and increasingly in mainstream supermarkets’ ethnic aisles. When buying fresh, pick bright green leaves without browning and store wrapped in damp paper towel in a zip-top bag for up to 1 week.

Frozen pandan: Many grocers and online sellers offer frozen knotted leaves or pre-cut packs; these last months in the freezer and retain aroma well.

Pandan paste/extract: Concentrated and convenient — good when fresh is unavailable. Use sparingly; check sugar and additive content. By 2026 there are more clean-label options sold through specialty spice shops and online retailers.

Pandan powder: Dried and powdered pandan is useful for color and shelf stability but can be less aromatic than fresh or paste. Rehydrate or use with syrup for best results.

Buying tips:

• For the truest flavor, prioritize fresh leaves; frozen is next best.
• Check ingredient lists on paste/extract — some versions add sugar or artificial color.
• If concerned about color additives, choose brands that list only pandan concentrate or leaf water.
• Ask your local Asian grocer for seasonal guidance — pandan availability varies regionally.

Storage, scaling and make-ahead strategies

• Make pandan syrup ahead: Keeps 2 weeks in refrigerator or frozen in ice cube trays for 3 months.
• Infused gin: Make a bottle and rotate through cocktails for up to 1 month. Taste periodically to avoid over-extraction.
• Panna cotta & rice pudding: Both hold well for 2–3 days refrigerated — add crunchy toppings just before serving.
• Waffles: Cook and freeze; reheat in a toaster oven to restore crispness.

Troubleshooting & FAQs

Why is my pandan flavor weak?

Possible causes: under-steeping, old/frozen leaves that lost aroma, or too much fat (heavy coconut can mute aroma). Use a more concentrated pandan paste in small amounts or increase infusion time, tasting every few hours.

My pandan desserts look brown, not green — what happened?

Pandan’s natural color varies; heat can shift color darker. Use a slightly higher ratio of pandan paste for greener hue or add a tiny pinch of natural spirulina for vivid green if presentation demands it (use sparingly to avoid seaweed flavor).

Can I substitute vanilla or matcha?

They’re different flavor profiles. Pandan’s aromatic, grassy-sweet note is unique; if unavailable, aim for creative swaps (vanilla + lime zest) but expect a different result.

Nutrition & menu notes

Pandan itself is low in calories and primarily used for flavor. Many herbal and plant-based desserts use coconut milk for texture — watch saturated fat if that’s a concern. For lighter options, use a 50/50 mix of full-fat coconut and lower-fat plant milk, and reduce added sugar in recipes if your syrup or fruit toppings add sweetness.

2026 trends & future predictions

As the plant-based scene matures, expect pandan to appear in product innovations: pandan-flavored dairy alternatives, ready-made pandan syrups with clean labels, and plant-based dessert kits. Bartenders will keep experimenting with botanical pairings — pandan with rice spirits, yuzu, or fermented palm sugars — and accessibility will improve as supply chains deepen. Sustainability-conscious cooks should look for ethically sourced pandan and reduced-packaging options when available. For how chefs and community programs are reshaping culinary supply and demand, see Food as Medicine and for festival and program-level presentations that drive trends, check Tokyo Food Festivals — VR & Spatial Audio.

Chef‑and‑bar trends to watch: pandan moving from garnish to backbone flavor, used in cocktails, vegan gelato, and hybrid East‑West desserts in 2026 menus.

Final tips before you start

• Start with the pandan simple syrup — it unlocks most of the other recipes.
• Taste often when infusing — pandan can go from delicate to overpowering.
• Label and date your infusions and syrups so you use them at peak aroma.

Try one tonight — quick pairing ideas

• Pandan waffles + no‑churn pandan ice cream: brunch hero.
• Pandan panna cotta + fresh mango and a splash of pandan syrup: dinner-party finish.
• Pandan gin fizz for aperitivo; pandan negroni for after-dinner drama.
• Pandan rice pudding as a cozy, make-ahead dessert for weeknights.

Share & experiment — call to action

Ready to make pandan a repeat player in your kitchen? Try the pandan simple syrup first, post your photos, tag us @veganfoodlive and tell us which pairing you loved. If you want to show your shots and sell prints or run a livestream demo, check how to use Bluesky LIVE and Twitch to host photo editing streams that sell prints. Subscribe for a downloadable pandan cheat sheet (recipes scaled for 2, 4 and 8) and a sourcing map updated for 2026 supply chains. Consider local demos or pop-ups — useful reads on event strategies include Micro‑Events and Pop‑Ups in 2026: A Tactical Guide and The Evolution of Weekend Maker Pop‑Ups in 2026. Share your questions below — we’ll help troubleshoot and suggest flavor tweaks based on what’s in your pantry.

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