Vegan Pandan Dessert Roundup: Cakes, Puddings and Syrups

Beat the weeknight dessert slump: quick, reliable vegan pandan treats that actually work

Short on time, juggling dietary needs, and tired of recipes that collapse in the oven? You’re not alone. This 2026 dessert collection gives you tested, plant-based pandan-forward recipes that play well together: a light vegan pandan chiffon cake, a silky coconut pandan pudding, a creamy pandan-infused coconut ice cream, plus versatile vegan pandan syrups for glazing, drizzling, and cocktails. Each recipe includes pantry swaps, troubleshooting tips, and storage instructions so these treats fit into real life—not just an Instagram moment.

Why pandan is having a moment in 2026

Pandan—the sweet, grassy, almost vanilla-like leaf central to Southeast Asian cooking—keeps moving from regional favorite to international staple. In late 2025 and into 2026, restaurants and CPG brands leaned hard into Southeast Asian flavor profiles, while home cooks embraced functional, plant-based ingredients that add aroma and color without dairy. That means pandan is everywhere now: cakes, puddings, ice creams, syrups, and even cocktails. Its floral, green-fruit notes pair beautifully with coconut and citrus, making it a perfect anchor for a vegan dessert collection.

Pandan’s appeal: bright aroma, natural green hue, and an ability to turn simple plant-based ingredients into something that feels indulgent.

Pantry essentials for vegan pandan desserts (and smart swaps)

Stock these staples and you’ll be ready to make any recipe in this roundup. Below I list primary ingredients and vegan swaps so you can adapt based on what’s in your pantry. For quality checks on pantry staples, especially oils and specialty imports, see ingredient testing and adulteration guides.

• Pandan: fresh pandan leaves (if available), pandan paste, pandan extract, or pandan powder. Fresh gives the best aroma; paste and extract are convenient and consistent.
• Coconut milk/cream: full-fat canned coconut milk or cream for body; lighter milk for lower calories. For dairy alternatives, use soy or oat cream when a neutral flavor is preferred (though coconut pairs best flavor-wise).
• Sweeteners: caster sugar, cane sugar, coconut sugar, maple syrup, or a 1:1 sugar substitute suitable for baking.
• Egg replacements for baking: aquafaba (chickpea brine), commercial egg replacer, silken tofu (for dense cakes), or flax/chia “eggs” for binding.
• Flours & thickeners: cake flour (or AP flour + cornstarch), tapioca, arrowroot, cornstarch for puddings; agar-agar for firm vegan jellies.
• Fats: neutral oil (light olive, vegetable, or rice bran) or vegan butter/margarine for flavor.
• Leaveners & stabilizers: baking powder, cream of tartar, xanthan gum or guar gum (optional for ice cream texture).

Quick substitution guide

• No pandan paste? Simmer chopped fresh leaves in coconut milk and strain to make an infusion. Freeze leftover infusion in ice cube trays.
• Out of aquafaba? Use 1 tablespoon flax meal + 3 tablespoons water per egg for dense batters; aquafaba is best for chiffon-style lift. If you want a deeper dive into reliable recipe workflows and reproducible techniques, see our guide on process and iteration with modern recipe-led tools (practical workflow notes).
• Gluten-free? Use a blend (rice flour + tapioca + potato starch) and add 1/4 teaspoon xanthan gum per cup for structure.

1) Vegan Pandan Chiffon Cake (airy, plant-based showstopper)

This is the recipe you reach for when you want a light, fragrant cake that’s dairy-free and egg-free but still airy. The trick: use aquafaba whipped to glossy peaks in place of egg whites, and fold gently into a pandan-scented batter.

Ingredients (8-inch tube pan)

• 200g cake flour (or 180g AP + 20g cornstarch)
• 150g caster sugar, divided (100g for batter, 50g for aquafaba)
• 1 tbsp baking powder
• 1/2 tsp salt
• 120ml vegetable oil (neutral)
• 180ml pandan-infused plant milk* (see note)
• 1 tsp vanilla extract
• 6 tbsp aquafaba (cold) + 1/4 tsp cream of tartar

*To make pandan-infused plant milk: blend 4–6 fresh pandan leaves with 200ml warm water, strain and mix 180ml of the liquid with 20ml neutral oil. Alternatively use 180ml canned coconut milk thinned with water and warmed with pandan paste then cooled.

Method

1. Preheat oven to 160°C (320°F). Do not grease the tube pan—chiffon needs to cling to sides while cooling to keep structure.
2. Whisk flour, 100g sugar, baking powder and salt in a bowl.
3. In another bowl, combine oil, pandan milk, and vanilla. Fold into dry ingredients until smooth.
4. Whip aquafaba with cream of tartar on high until soft peaks, gradually add 50g sugar and whip to glossy medium-stiff peaks.
5. Fold one-third of aquafaba into batter to lighten, then gently fold remaining two-thirds until uniform. Don’t overmix—keep bubbles intact.
6. Pour into tube pan, bake 40–50 minutes until golden and a skewer comes out clean. Invert pan immediately onto a bottle to cool fully (about 1–2 hours).
7. Run a knife around the edge to release cake, slice with a serrated knife.

Tips & troubleshooting

• If your cake collapses: aquafaba may be underwhipped or overfolded—whip to glossy peaks and fold gently.
• For a greener hue: use a little pandan paste or a tiny pinch of spirulina (food-grade) to enhance color without shifting flavor.
• Make ahead: freeze sliced cake wrapped tightly (see storage).

2) Coconut Pandan Pudding (silky, refrigerator-friendly)

Think coconut panna cotta with pandan aroma. This set custard uses cornstarch for a creamy pudding or agar-agar for a more jelly-like set—both fully vegan and fridge-ready.

Option A: Silky Coconut Pandan Pudding (cornstarch)

Ingredients (serves 4)

• 400ml full-fat canned coconut milk
• 200ml pandan-infused water or coconut milk
• 60–80g caster sugar (adjust)
• 3 tbsp cornstarch, dissolved in 3 tbsp cold water
• Pinch of salt

Method

1. Combine coconut milk, pandan liquid and sugar in a pot; warm gently until sugar dissolves.
2. Whisk in cornstarch slurry, bring to a gentle boil while stirring constantly until mixture thickens and becomes glossy (2–3 minutes).
3. Remove from heat, pour into ramekins, cool slightly, then chill 2–3 hours until set.

Option B: Coconut Pandan Pudding (agar-agar for firm set)

Ingredients

• 400ml coconut milk
• 200ml pandan infusion
• 6g agar-agar powder (approx 1.5 tsp)
• 60–80g sugar

Method

1. Combine liquids and sugar in saucepan. Sprinkle agar-agar evenly and bring to a boil, simmer 2–3 minutes until agar dissolves.
2. Pour into molds, chill 1–2 hours until firm. Agar sets more firmly than cornstarch and keeps shape when inverted.

Serving ideas & swaps

• Top puddings with toasted coconut flakes, crushed pistachios, or a drizzle of pandan syrup.
• For lower sugar, reduce sweetener and add a splash of lime to brighten flavor.

3) Pandan-Infused Coconut Ice Cream (churned and no-churn options)

Two reliable approaches: churned coconut cream-based ice cream for a luxe texture, and a simple no-churn frozen treat for busy cooks. Both celebrate pandan in creamy form.

Churned Version (best texture)

Ingredients (1L)

• 800ml full-fat canned coconut milk (or 600ml coconut milk + 200ml coconut cream)
• 120g caster sugar or 100g sugar + 20g glucose
• 3–4 tbsp pandan extract or 4–6 fresh pandan leaves bruised and simmered in the milk
• Pinch salt, optional 1 tsp vanilla
• Optional stabilizer: 1/8 tsp xanthan gum or 1 tsp vodka (prevents ice crystallization)

Method

1. Warm coconut milk, sugar, and pandan together until sugar dissolves. Remove heat and cool completely—chill overnight for best flavor development.
2. Strain out leaves if used, whisk in xanthan if using. Churn in an ice cream machine according to manufacturer (usually 20–30 minutes).
3. Transfer to a freezer-safe container, press plastic directly onto surface to prevent ice crystals, freeze 2–4 hours to firm.

No-churn Version (quick)

Ingredients

• 400ml chilled full-fat coconut cream
• 1 can (400g) sweetened condensed coconut milk (or 300g regular + 50g sugar)
• 2–3 tbsp pandan extract

Method

1. Whip chilled coconut cream to soft peaks, fold in condensed coconut milk and pandan. Freeze in loaf pan, stirring vigorously every 30 minutes for the first 2 hours to reduce ice crystals.

Texture & flavor tips

• Churned coconut ice cream benefits from a stabilizer or a little alcohol to remain scoopable straight from the freezer.
• To intensify aroma, steep pandan in warm coconut milk and let rest overnight in the fridge.

4) Vegan Pandan Syrups: glaze, drizzle, and cocktail-ready

Make a simple pandan syrup to amplify every dessert in this collection. Syrups are also great to infuse into plant-based cocktails and iced drinks (see the pandan negroni trend from modern bars—pandan-adjacent syrups are very versatile). For a longer how-to on making cocktail-scale syrups at home, see this practical guide to small-batch and scaled syrup production: From Stove to 1500 Gallons.

Basic pandan simple syrup

Ingredients

• 200g caster sugar
• 200ml water
• 4–6 fresh pandan leaves (tied) or 2 tsp pandan paste

Method

1. Combine sugar and water in saucepan, add pandan. Bring to a simmer and stir until sugar dissolves; simmer 5 minutes to infuse.
2. Turn off heat, cool to room temp, strain, and bottle. Refrigerate up to 2 weeks (or longer if you sterilize bottles).

Variations

• Coconut pandan syrup: replace 50–100ml water with canned coconut milk for extra richness. Store refrigerated and shake before using.
• Palm sugar pandan syrup: use equal parts palm sugar for caramel notes—simmer longer until fully dissolved.

Advanced techniques & troubleshooting

Here are pro-level tips to keep desserts consistent when swapping ingredients or scaling recipes.

• Whipping aquafaba: chill the liquid, use a cold bowl, and add cream of tartar. Whip slowly to medium-stiff peaks. Aquafaba ratios: 2 tbsp per egg white for meringues, 3 tbsp for sponge lift.
• Prevent coconut milk splitting: heat gently and avoid rapid high heat. If your sauce splits, whisk in a small splash of cold coconut cream to re-emulsify off-heat.
• Enhancing green color naturally: pandan gives a muted green. For brighter color without changing flavor, add a microscopic amount of spirulina or chlorophyll drops—use sparingly to prevent bitterness.
• Setting puddings: cornstarch yields a velvety mouthfeel; agar-agar gives a clean-cut set good for plated desserts.

Storage, make-ahead, and freezing tips

Real-life cooking needs make storage guidance essential. Here’s how long things last and how to prep ahead. If you need to transport desserts for potlucks or weekend gatherings, pack them using insulated carriers and a sturdy container — our weekend tote and packing guide has practical tips for moving fragile plates and chilled items.

• Pandan chiffon cake: keep at room temp wrapped airtight for 2–3 days. Refrigerate up to 5 days wrapped, or freeze slices for up to 3 months. Thaw at room temp and reheat briefly in a low oven if you want a fresh-baked feel.
• Coconut pandan pudding: refrigerated in airtight containers for 4–5 days. Do not freeze cornstarch-set pudding (texture suffers); agar-agar versions freeze OK but may change texture slightly.
• Pandan coconut ice cream: keeps 2–3 months in an airtight tub with plastic pressed to the surface. To reduce ice crystals, let sit at room temp 5–7 minutes before scooping for easier serving.
• Pandan syrup: refrigerated for up to 2–3 weeks; sterilized bottles in the fridge can last longer. Freeze syrup in ice cube trays for single-serve use in drinks or to sweeten desserts.

Nutrition & dietary notes

This collection emphasizes plant-based baking and dairy alternatives. A few considerations:

• Pandan and coconut contribute flavor more than nutrition; these desserts are indulgent. Use reduced sugar options if you’re cutting calories or blood sugar impact.
• For nut-free versions, avoid almond-based milk and use oat, soy, or rice. For soy-free, choose oat or coconut.
• Gluten-free options are easy: swap cake flour for gf flour blends and add a binder like xanthan gum.

2026 Trends and what’s next for pandan desserts

As we progress through 2026, expect three developments around pandan and plant-based desserts:

1. Savory-sweet crossover: Chefs are pairing pandan with spices like black pepper, chilli, and miso for balanced desserts and sauces.
2. Functional pandan products: Extracts and pastes enhanced with sustainable sourcing claims or upcycled pandan fiber are entering mainstream retail — watch the product shelves like you would other emerging CPG categories (product-and-gadget roundups).
3. Hybrid desserts: Layered treats (pandan cake + coconut pudding + ice cream) are trending in cafes, while home cooks replicate these as make-ahead components.

Practical plating ideas

• Slice chiffon cake, brush with pandan syrup, add a quenelle of pandan ice cream, and sprinkle toasted coconut.
• Serve coconut pandan pudding with crunchy toppings—krokant (caramelized seeds) or shatter of coconut brittle—for contrast.

Final thoughts and actionable takeaways

Make pandan your kitchen’s secret: keep pandan paste and a jar of pandan syrup on hand, learn to whip aquafaba, and always steep pandan in warm coconut milk overnight when you plan ahead. These small habits turn pantry staples into desserts that feel extraordinary.

Try this tonight

Short on time? Make the no-churn pandan ice cream and pandan syrup. Serve over toasted coconut and leftover chiffon cake slices for an effortless plated dessert that looks like you spent hours.

Ready to experiment? Pick one recipe from this roundup and try the pantry swaps suggested. When you nail it, double the syrup for cocktails and coffee all week. If you're planning to scale syrup recipes or supply a small pop-up stall, check guides on in-store sampling and refill rituals to design batches and serving sizes (retail & refill tips).

Call to action

Which vegan pandan dessert will you try first? Share your results, photos, or substitutions in the comments and sign up for our weekly digest to get new plant-based recipes, pantry hacks, and 2026 flavor trends straight to your inbox.

Related Reading

• From Stove to 1500 Gallons: How to Make Bar-Quality Cocktail Syrups at Home
• From Lab to Table: How Biotech Could Help Spot Adulterated Extra Virgin Olive Oil
• Time Blocking and a 10‑Minute Routine for Focused Work in 2026
• Ad Campaigns and Domain Hygiene: Pre-Launch Checklist to Prevent Landing-Page Squatting and Downtime
• Create a Healing French-Inspired Home: Design Tips for Better Sleep, Less Pain, and Calm
• Hire a No-Code/Micro-App Builder: Job Description and Screening Guide
• Mickey Rourke and the GoFundMe That Wasn’t: Lessons in Celebrity Fundraising
• Power Banks as Emergency Backup for Smart Locks and Security Cameras