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Recipe For A Pandan Custard + Kaya Coconut Jam + Lychee Granita

Granita, dessert

Serves 6

Lychee Granita

Lychee Pandan Coconut, granita, dessert


  • 2 X 500g tins peeled lychee
  • 100ml water
  • 20ml white balsamic vinegar
  • 80ml verjus


Open the tins of lychee, and strain off the juice (reserve fruit for later). Whisk all the liquids together until well combined. Place the mix in a shallow tray, cover with cling wrap and freeze overnight. When ready to use, scrape with a fork to create shaved granita. 

Pandan Custard

granita, dessert, Lychee Pandan Coconut


  • 60g pandan leaves
  • 500ml milk
  • 2g salt
  • 35g palm sugar
  • 170ml coconut cream
  • 170ml condensed milk
  • 3 leaf titanium gelatine
  • 200 ml ice water (just for blooming gelatine) 


  • Roughly chop the pandan leaves 
  • Using a mortar and pestle, pound the pandan leaves with 100 ml of the milk to create a green paste 
  • Mix through the remaining milk and place in a container 
  • Refrigerate overnight to allow infusion  
  • Strain the pandan leaves squeezing out as much liquid as possible 
  • Place the pandan milk in a bowl, then whisk through salt, palm sugar, coconut cream and condensed milk until thoroughly combined. 
  • Bloom the gelatine in the iced water 
  • Place the coconut custard in a medium pot and warm gently over the stove 
  • Add gelatine and mix until the gelatine fully dissolves 
  • Pour the custard mix evenly into small serving bowls, then transfer into fridge 
  • Allow at least 6-8 hours for the custard to fully set 

Kaya Coconut Jam


  • 5 egg yolks
  • 150g brown sugar
  • 270ml coconut cream
  • 30ml milk
  • 3 pandan leaves 
  • 1.5 tablespoon cornflour
  • 50g white sugar


  • Place all ingredients (except the white sugar) in a pot
  • Whisk well to ensure the cornflour and eggs are thoroughly mixed 
  • Over a gentle heat, warm the coconut mix – stirring frequently  
  • After approximately 20 minutes, the mixture should have thickened to the point that it coats the back of a wooden spoon 
  • Remove the pot from the heat and allow to cool over ice 
  • Place a new medium-sized pot on a medium/hot heat. 
  • Once hot, add the white sugar and allow to caramelise to create a dry caramel 
  • Once golden, add the coconut jam mixture to the caramel pot and mix well. 
  • Remove the pandan leaves 
  • Place the mix in piping bags and refrigerate, ready to serve.

Grilled Pineapple


  • 1 pineapple (skin on) 
  • 1 tin lychee fruit 
  • 30ml lemon juice
pineapple, dessert


  • Over a charcoal grill, roast the whole pineapple (skin on) turning regularly until completely blackened on the outside 
  • Place the pineapple in a stainless-steel bowl, cover in cling wrap (to retain the heat) and allow to cool to room temperature 
  • Peel the pineapple with a knife removing all the skin 
  • Cut the pineapple into quarters and remove the core
  • Dice into 1 cm pieces 
  • Combine the pineapple and lychee fruit in a bowl. Add lemon juice
  • Mix well and refrigerate before service

To Plate

  • Place the pineapple and lychee fruit over the custard 
  • Pipe the Kaya Coconut Jam around the fruit  
  • Cover the fruit with the lychee granita just before serving 

This recipe will feature at the Taste Obsession Singapore event from 3rd of March to April 12. Click here for more information.

Written by The Carousel

The Carousel is a health and wellness site.

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