If you’re on the hunt for a delightful treat that balances fragrant floral notes with a rich coconut undertone, look no further than this Pandan Coconut Madeleines Recipe. These light, buttery cakes capture the essence of Southeast Asian flavors in a petite, charming form that’s perfect for afternoon tea or a sweet nibble anytime. The pandan’s vibrant green hue and distinct aroma paired with the chewy sweetness of shredded coconut make every bite an irresistible escape to tropical bliss. Whether you’re new to madeleines or a seasoned baker eager to experiment, this recipe promises joy from mixing bowl to the very last crumb.
Ingredients You’ll Need
This Pandan Coconut Madeleines Recipe keeps things simple yet special—each ingredient not only delivers on flavor but also plays an important role in creating the perfect texture and vibrant color you’re after.
- Unsalted butter (1/2 cup, melted and cooled): Adds richness and helps achieve the signature tender crumb of madeleines.
- Granulated sugar (2/3 cup): Sweetens gently while aiding in the delicate browning of the shells.
- Large eggs (2): Provide structure and assist in achieving that light, airy texture essential to madeleines.
- Pandan extract (1 tablespoon): The star ingredient offering its unique floral, slightly nutty aroma and characteristic green tint.
- Salt (1/4 teaspoon): Enhances all flavors and balances sweetness beautifully.
- All-purpose flour (1 cup): The base gives body and shape while keeping the madeleines soft.
- Baking powder (1/2 teaspoon): Helps the cakes rise gently, creating that delicate hump on top.
- Shredded coconut (2 tablespoons): Adds chewy texture and a burst of tropical coconut flavor.
- Coconut milk (2 tablespoons): Enriches the batter with moisture and a silky mouthfeel reminiscent of Southeast Asia.
- Powdered sugar (optional, for dusting): A sweet finishing touch to enhance both presentation and taste.
How to Make Pandan Coconut Madeleines Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 375°F (190°C) and lightly greasing your madeleine pan with butter or a nonstick spray. This step is crucial to ensure your delicate cakes release easily and develop those iconic golden edges.
Step 2: Whisk Eggs and Sugar
In a mixing bowl, vigorously whisk together the eggs and granulated sugar until the mixture turns pale and thickens slightly. This aeration is what lends the madeleines their light, springy texture—so don’t rush through it!
Step 3: Incorporate Pandan, Coconut Milk, and Butter
Add your pandan extract, coconut milk, and cooled melted butter to the egg mixture. Stir gently until everything is combined, allowing the flavors to meld beautifully while preserving the airy batter.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting ensures a lump-free, evenly mixed dry base that helps create a smooth batter.
Step 5: Fold Dry Ingredients and Coconut
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix or deflate the batter. Then, delicately fold in the shredded coconut for that chewy texture surprise.
Step 6: Bake to Perfection
Spoon the batter into the prepared madeleine molds, filling each about three-quarters full. Bake for 10 to 12 minutes, until the edges turn a gorgeous golden brown and the centers spring back when lightly touched.
Step 7: Cool and Optional Dusting
Allow the madeleines to cool in the pan for a few minutes before transferring them to a wire rack. Dust with powdered sugar if desired—it adds just the right touch of sweetness and makes these treats photograph-ready.
How to Serve Pandan Coconut Madeleines Recipe
Garnishes
To elevate your Pandan Coconut Madeleines Recipe, consider garnishing with a sprinkle of toasted shredded coconut. The toasting enhances the coconut’s nutty flavor and adds a bit of crunch for contrast.
Side Dishes
These madeleines are a lovely companion to a warm cup of tea, whether it’s traditional black, jasmine, or even a creamy matcha latte. They also pair wonderfully with fresh tropical fruits like mango slices or ripe papaya for a bright, refreshing bite alongside your treat.
Creative Ways to Present
For a charming twist, serve your pandan coconut madeleines stacked in a tiered cake stand at a brunch or tea party. Alternatively, drizzle lightly with a coconut glaze or a touch of white chocolate for a decadent look and taste that will impress every guest.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras (which is likely!), store your madeleines in an airtight container at room temperature. They remain fresh and soft for up to 2 days—perfect for next-day enjoyment without losing that fresh-baked charm.
Freezing
Want to keep these beauties even longer? Freeze cooled madeleines in a single layer on a baking sheet first, then transfer to a freezer bag or container. This prevents sticking. Frozen madeleines maintain their flavor and texture for up to a month.
Reheating
To bring frozen or stored madeleines back to life, warm them in a preheated oven at 300°F (150°C) for about 5 minutes. This refreshes their buttery softness and revives that irresistible aroma of pandan and coconut.
FAQs
Can I use fresh pandan leaves instead of pandan extract?
While fresh pandan leaves can impart wonderful aroma, pandan extract is more concentrated and easier to mix evenly into the batter. If using fresh leaves, you can make a pandan juice by blending and straining them, but keep in mind the color and flavor intensity may vary.
Is shredded coconut essential in this recipe?
The shredded coconut adds delightful texture and enhances the coconut flavor, which balances the pandan beautifully. However, if you prefer a smoother bite, you can omit it, but it’s a recommended element for a more authentic experience.
Can I substitute coconut milk with regular milk?
Yes, but using coconut milk is preferred for its subtle creaminess and tropical flavor that complements pandan perfectly. Regular milk will still work but may slightly change the overall flavor profile.
Why are my madeleines dense instead of light and airy?
Overmixing the batter or insufficient whisking of eggs and sugar can result in denser madeleines. Be sure to whisk until pale and thick, fold ingredients gently, and avoid overworking the batter for the best texture.
Can I make this recipe vegan?
This particular recipe relies on eggs and butter for structure and richness, which are key to authentic madeleines. While vegan adaptations are possible using substitutes, expect differences in texture and rise. For a true pandan coconut flavor in a vegan treat, consider pandan coconut chiffon cakes instead.
Final Thoughts
Bringing together the unique charm of pandan and creamy coconut, this Pandan Coconut Madeleines Recipe is a small celebration of flavor and texture that’s sure to brighten your baking repertoire. They’re quick, delightful, and endlessly shareable—so why not whip up a batch today and treat yourself and those you love to a little tropical happiness in every bite?
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Pandan Coconut Madeleines Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 madeleines
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Southeast Asian-Inspired
- Diet: Vegetarian
Description
Delight in these fragrant Pandan Coconut Madeleines, a fusion dessert that combines the tropical essence of pandan and coconut with the classic French madeleine. Soft, buttery, and lightly sweetened, these bite-sized treats are perfect for an afternoon tea or a special occasion.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tablespoon pandan extract
- 2 tablespoons coconut milk
Dry Ingredients
- 2/3 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-Ins
- 2 tablespoons shredded coconut
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Prepare the pan: Preheat your oven to 375°F (190°C) and lightly grease a madeleine pan with butter or nonstick spray to prevent sticking.
- Whisk eggs and sugar: In a mixing bowl, whisk the eggs and granulated sugar until the mixture is pale and slightly thickened, ensuring a light texture in the final product.
- Add flavor and liquids: Stir in the pandan extract, coconut milk, and the cooled melted butter until all ingredients are well combined.
- Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine mixtures: Gradually fold the dry ingredients into the wet mixture just until combined, taking care not to overmix to maintain the delicate crumb.
- Add shredded coconut: Gently fold in the shredded coconut to incorporate the tropical texture and flavor throughout the batter.
- Fill molds and bake: Spoon the batter into the prepared madeleine molds, filling each about three-quarters full to allow room for rising. Bake for 10–12 minutes until the edges are golden and the centers spring back when lightly touched.
- Cool and serve: Let the madeleines cool in the pan for a few minutes before transferring them to a wire rack. If desired, dust with powdered sugar to add a touch of sweetness and an elegant finish.
Notes
- For a stronger coconut flavor, toast the shredded coconut before adding it to the batter.
- Store madeleines in an airtight container at room temperature for up to 2 days to maintain freshness.
- These treats are best enjoyed the day they’re made for maximum softness and fragrance.
