If you’ve ever wished for a delicate, buttery treat with a tropical twist, this Pandan Coconut Madeleines Recipe is exactly what you need in your life. Imagine the classic French madeleine reimagined with fragrant pandan extract and creamy coconut milk, resulting in a tender crumb that sings with subtle sweetness and an irresistible aroma. These bite-sized cakes are perfect for impressing guests, cozying up with tea, or simply indulging in a little moment of bliss.
Ingredients You’ll Need
This recipe celebrates simplicity with every ingredient playing a key role in creating the perfect balance of flavor, texture, and that beautiful pale green hue pandan brings. Each component is easy to find but essential in crafting these delicate madeleines that melt in your mouth.
- Unsalted butter, 1/2 cup melted and cooled: Adds richness and ensures a moist, tender crumb.
- Large eggs, 2 at room temperature: Provide structure and contribute to the cake’s delicate lift.
- Granulated sugar, 2/3 cup: Sweetens while helping with the tender texture.
- Pandan extract, 1 teaspoon: The star ingredient delivering that enchanting floral, grassy flavor and subtle green color.
- Full-fat coconut milk, 1/2 cup: Infuses creaminess and deepens the tropical notes.
- All-purpose flour, 1 cup: The base that holds everything together with a light structure.
- Baking powder, 1 teaspoon: Gives a gentle rise for that iconic bumps on the madeleine tops.
- Salt, 1/4 teaspoon: Enhances all the flavors and balances the sweetness perfectly.
- Unsweetened shredded coconut, 1/4 cup plus extra for garnish (optional): Adds delightful texture and a hint of chewiness with every bite.
How to Make Pandan Coconut Madeleines Recipe
Step 1: Prep Your Pan and Oven
First things first, preheat your oven to 375°F. Generously grease your madeleine pan to prevent sticking and help the cakes easily release once baked. This step ensures you’ll preserve those charming scalloped edges.
Step 2: Whisk Eggs and Sugar Until Pale
In a large bowl, vigorously whisk together the eggs and granulated sugar until the mixture becomes pale and slightly thickened. This helps build a light, airy texture that is key to springy, tender madeleines.
Step 3: Incorporate Pandan and Coconut Milk
Next, add the pandan extract and coconut milk to the egg mixture. Whisk them in until the batter is smooth and the pandan’s signature green tint shines through, promising that unique tropical flavor.
Step 4: Blend in Melted Butter
Slowly whisk in the melted, cooled butter. Mixing it gradually prevents the fat from cooking the eggs and ensures a harmonious, velvety batter.
Step 5: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, salt, and shredded coconut. These dry ingredients provide the structure and subtle tropical texture that make these madeleines so special.
Step 6: Fold Dry Ingredients into Wet Mixture
Gently fold the dry ingredients into the wet mixture using a spatula, just until the batter is fully incorporated and no flour streaks remain. Overmixing can toughen the cakes, so be gentle to keep them tender.
Step 7: Fill the Pan and Bake
Spoon or pipe the batter into your prepared madeleine pan cavities, filling each about three-quarters full. Bake for 10 to 12 minutes until the edges turn lightly golden and the centers spring back when gently touched. This signals your madeleines are perfectly baked.
Step 8: Cool and Release
Remove the pan from the oven and allow the madeleines to cool for 2 minutes. Then, carefully release them from the pan and transfer onto a wire rack to cool completely. This cooling step keeps them crisp on the outside and tender inside.
How to Serve Pandan Coconut Madeleines Recipe
Garnishes
These madeleines are enchanting on their own, but a light dusting of powdered sugar or a sprinkle of toasted shredded coconut on top adds a charming finish and extra texture that heightens their tropical allure.
Side Dishes
Pair them with a hot cup of jasmine tea or a refreshing glass of iced coconut milk. The delicate flavors of the madeleines balance beautifully with floral or creamy drinks, creating an indulgent and harmonious experience.
Creative Ways to Present
Arrange your Pandan Coconut Madeleines Recipe on a pastel-colored serving platter surrounded by fresh pandan leaves or edible flowers to elevate presentation. You can also serve alongside a bowl of mango or passionfruit compote for an exotic touch that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store leftover madeleines in an airtight container at room temperature for up to 2 days. They stay delightfully soft but daily freshness means they disappear fast!
Freezing
If you want to enjoy these treats later, freeze them in a sealed container or freezer bag for up to 2 months. Thaw at room temperature when ready to savor that perfect pandan-coconut harmony again.
Reheating
To bring madeleines back to their just-baked warmth, gently reheat in a preheated 300°F oven for 5 to 7 minutes. Avoid microwaving as it can make them tough or rubbery.
FAQs
Can I make this recipe without pandan extract?
While pandan extract is the heart of this recipe’s flavor and color, you can substitute with vanilla extract, though the madeleines will have a different profile. For that authentic twist, it’s worth seeking out pandan!
What if I don’t have a madeleine pan?
Though madeleine pans give the cake its signature shell shape, you can bake this batter in mini muffin tins or small cupcake pans. Keep an eye on baking time as it might vary slightly.
Can I use sweetened shredded coconut?
Unsweetened shredded coconut is preferred here to control sweetness, but if using sweetened coconut, reduce the sugar slightly to avoid overpowering the delicate flavors.
Why should I chill the batter before baking?
Chilling the batter for about 30 minutes helps the flavors meld and encourages the madeleines to develop their classic hump for that authentic look and texture.
Are these madeleines gluten-free?
This Pandan Coconut Madeleines Recipe uses all-purpose flour, so it is not gluten-free by default. To make it gluten-free, try substituting with a gluten-free baking blend and adjust moisture as needed.
Final Thoughts
There is something truly magical about the way pandan and coconut come together in this Pandan Coconut Madeleines Recipe. It’s a delightful journey from the first whisk to the last crumb, bringing a tropical sunshine warmth to the classic French treat. Give this recipe a try—you might just find your new favorite little indulgence for teatime or any special moment.
Print
Pandan Coconut Madeleines Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 madeleines
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in the unique fusion of flavors with these Pandan Coconut Madeleines. This French-inspired dessert features light, buttery madeleines infused with aromatic pandan extract and rich coconut milk, complemented by shredded coconut for texture. Perfect for tea time or a special treat, these bite-sized cakes are simple to prepare and offer a tropical twist on a classic favorite.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pandan extract
- 1/2 cup full-fat coconut milk
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened shredded coconut, plus extra for garnish (optional)
Instructions
- Prepare the Pan: Preheat your oven to 375°F (190°C). Generously grease a madeleine pan to ensure the cakes release easily after baking.
- Mix Eggs and Sugar: In a large bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and slightly thickened, indicating air incorporation for a light texture.
- Add Flavors and Liquids: Stir in the pandan extract and coconut milk, whisking until the mixture is smooth and evenly combined.
- Incorporate Butter: Slowly whisk in the melted and cooled butter until fully incorporated, creating a silky batter.
- Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, salt, and shredded coconut to ensure even distribution.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture just until no streaks of flour remain, being careful not to overmix to maintain tenderness.
- Fill the Pan: Spoon or pipe the batter into the prepared madeleine pan, filling each cavity about three-quarters full for proper shape and rise.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers spring back when touched.
- Cool and Release: Remove from the oven and let the madeleines cool in the pan for 2 minutes before gently releasing them onto a wire rack to cool completely.
- Garnish: Optionally, sprinkle additional shredded coconut on top of the cooled madeleines for extra texture and flavor before serving.
Notes
- For best texture and the characteristic hump on top, chill the batter for 30 minutes before baking.
- To enhance flavor, toast the shredded coconut before adding it to the batter, but ensure it is cooled.
- Make sure not to overmix the batter to keep the madeleines light and tender.
- Greasing the pan well helps in easy removal and maintains the shape.
