Pandan & Coconut Ice Cream — A Taste Of Thailand

Make Thai pandan & coconut ice cream at home — creamy, fragrant and naturally green. Inspired by Thailand’s Yi Peng Lantern Festival. Easy churn or no-churn recipe.

There are some flavours that stay with you long after the suitcase is unpacked and Pandan is one of them!

Several years ago, I travelled to Bali — humid evenings, scooters everywhere, incense floating through the air — and at a tiny café tucked behind a market stall, I ordered something I’d never heard of before: pandan pancakes.

Bright green, soft and springy, warm from the pan… and I cannot express how good they were.

Delicate coconut flavour, a hint of vanilla, lightly sweet, almost floral. I ate a bowl full — then another full bowl – there was something addictive about that flavour — floral, nutty, like vanilla… but better.

That was the moment I fell in love with pandan — the ingredient Southeast Asia uses the way we use vanilla.

So when November rolled around and brought Yi Peng Lantern Festival — Thailand’s sky full of glowing lanterns — I knew exactly what flavour we would honour it with.

✅ In This Article, You’ll Find:

✅ The story behind Thailand’s Yi Peng Lantern Festival
✅ What pandan is — and why it’s called the “vanilla of Southeast Asia”
✅ A fragrant pandan & coconut ice cream recipe (churn or no-churn)
✅ Vegan and dairy-free swaps
✅ Tropical serving ideas with a “lantern glow” twist
✅ Nutrition info and FAQs

🏮 What is the Yi Peng Lantern Festival?

Yi Peng (pronounced yee-peng) takes place in Chiang Mai, Thailand, and marks the full moon of the twelfth lunar month — usually mid-November.

Every November in Chiang Mai, Thailand, the night sky transforms.

Thousands of soft glowing lanterns float upwards together — each one carrying a wish, a hope, or something the person is finally ready to let go of. It’s called Yi Peng Lantern Festival, and if you’ve ever seen photos of it… you know. It’s breathtaking.

Calm – Dreamy – Almost unreal.

On this night, thousands of people gather together to release paper lanterns into the sky.
Each lantern represents:

• a wish
• a letting go of worries
• a fresh start

Imagine looking up and seeing the night filled with moving stars — drifting, glowing, floating higher and higher.
It’s breathtaking. It’s emotional. It’s symbolic.

Yi Peng celebrates:

✨ light over darkness
✨ gratitude and reflection
✨ connection — with others and with yourself

And because this blog is about celebrating culture through flavour, we’re honouring Yi Peng with a scoop inspired by Thai desserts:

🏮Lanterns & Light – Pandan & Coconut Ice Cream

A Taste of Thailand (Inspired by the Yi Peng Lantern Festival)

What Is Pandan — and Why Do People Call It the “Vanilla of Southeast Asia”?

If you’ve never cooked with pandan before, you’re in for a treat — because this bright green ingredient is one of Southeast Asia’s most beloved flavours.

Pandan (also known as screwpine leaf) comes from long, slender, fragrant leaves that are tied into knots and infused into desserts, drinks and curries. You’ll find it everywhere in Thailand, Indonesia, Malaysia, Singapore and the Philippines.

So… what does it actually taste like?

🌿 Pandan flavour profile

People describe pandan as:

• vanilla meets coconut
• with a soft almond aroma
• and a gentle floral sweetness

It’s delicate, comforting and instantly recognisable once you’ve tried it.

That’s why it’s often referred to as “the vanilla of Southeast Asia” — it enhances desserts without overpowering them, just like vanilla does in Western baking.

🌱 Why the natural green colour?

Fresh pandan leaves give a pale green tint when blended or infused.

Pandan paste (often used in Thai and Malaysian desserts) gives a stronger colour and richer flavour, which is why your ice cream can range from pastel jade to vibrant lantern green depending on what you use.

✨ Why pandan works beautifully in ice cream

Pandan pairs perfectly with coconut because:

• both are tropical
• both are creamy + aromatic
• both have natural sweetness
• both translate into ultra-smooth ice cream

🛒 Where to Buy Pandan in the UK — Leaves, Extract, Powder (Which Is Best?)

✅ Where to buy

• Major UK online retailers: Amazon carries a wide range of pandan products — leaves, extracts, pastes and powders. Browse pandan options on Amazon UK
• Asian grocery stores: If you have a local Thai or Malaysian grocery, you’ll often find fresh pandan leaves or a pandan extract/paste in the baking aisle.
• Health food / speciality stores: Occasionally offer pandan powder or paste in the baking flavour section.

Which type is best?

My recommendation for this recipe

For your Pandan & Coconut Ice Cream, I would suggest you go with pandan extract or paste.

Here’s why:

• You want a clear, consistent green colour in the ice cream — extract/paste gives the most vivid hue.
• You want a strong flavour impact — extract/paste is concentrated, so you don’t need massive quantities.
• The process is easier — fewer preparation steps than fresh leaves.

If you do find fresh leaves and have the time: go for it! Infuse them for 10 minutes, remove them, then proceed.

But for ease + colour + flavour, extract/paste is the winner.

Ready to taste why Southeast Asia loves it so much? Let’s get mixing.

🏮 Pandan & Coconut Ice Cream Recipe

A Taste of Thailand — naturally green, beautifully fragrant, irresistibly creamy.

Prep Time: 15 minutes | Chill Time: 3–4 hours | Churn Time: 20–25 minutes | Freeze Time: 2–3 hours | Total Time: ~7 hours 40 minutes

Ingredients (makes ~750ml)

Ice Cream Base

• 300ml double cream
• 250ml coconut milk (full-fat, from a tin)
• 120g caster sugar
• 2 tsp pandan extract or pandan paste (see note)
• ½ tsp vanilla extract
• Pinch of salt

Optional Mix-ins

• Toasted coconut flakes (for texture)
• Mango chunks (for tropical vibes)

Note: Pandan paste gives a brighter green and more intense flavour. Start with less and adjust to taste — it’s potent.

Method

1. Heat the base: In a saucepan, whisk together double cream, coconut milk, sugar, salt and vanilla. Gently warm until the sugar dissolves. Do not boil.
2. Flavour + colour: Stir in pandan extract a little at a time until you reach your preferred taste and colour.
3. Chill: Cool completely in the fridge (3–4 hours or overnight).
4. Churn: Pour into your ice cream maker and churn until thick and creamy.
5. Freeze: Transfer to a tub, sprinkle toasted coconut on top if using, and freeze for 2–3 hours.

Nutritional Values (per ~100g serving)

• Calories: ~265 kcal | Fat: ~22 g | Carbs: ~14 g of which sugar ~13 g | Protein: ~2 g

Please note: Nutritional values are approximate and can vary depending on the brand of coconut milk, pandan extract strength, and any optional mix-ins you choose to add.

No Ice Cream Maker? No Problem

If you don’t have an ice cream maker, you can still make this recipe;

Simply pour your ice cream mixture into a freezer-safe container and freeze. Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals, repeating this process for about 3-4 hours or until the ice cream is firm. Please also check out our post – How to Make Homemade Ice Cream Without an Ice Cream Maker – to learn more.

Serving Ideas — Lantern Festival Style

Create a “lantern glow” dessert bowl:

• Scoop pandan & coconut ice cream
• Drizzle condensed milk or coconut caramel
• Sprinkle toasted coconut flakes
• Add a tiny edible gold leaf or shimmer dust for that floating-lantern shimmer ✨

Try a Thai-inspired affogato:

• Pour hot jasmine tea over a scoop of pandan ice cream
• It’s delicate, floral and unexpectedly gorgeous.

Serve with pandan waffles or crêpes:

If you loved the sound of the pandan pancakes I devoured in Bali, you’ll adore pandan waffles — crisp edges, soft centres and that addictive sweet–nutty aroma. Use them as a cone, a bowl, or a base for a dessert stack.

Want to make your own waffles at home? Try these reader favourites:

👉🏽 How to Make the Perfect Homemade Waffle Cone: Learn how to create crisp, delicious waffle cones at home — perfect for scoops with a tropical twist.

👉🏽 Ice Cream Waffle Cones for Every Diet — Including Gluten Free: Your go-to guide for waffle cones that everyone can enjoy, including gluten-free and dairy-free options.

🌱 Vegan / Dairy-Free Version

Because this flavour already leans into coconut, it’s incredibly easy to adapt into a fully dairy-free or vegan version without losing any of its creaminess or aroma.

Simply swap:

• Double cream → extra coconut milk (full-fat)
• Use pandan paste instead of extract
• Optional: Add 1 tbsp maple syrup for a silkier texture

The result? Just as creamy. Just as fragrant and certainly just as delicious!

❓ FAQ – Pandan & Lantern Festival Edition

What does pandan taste like?
Like vanilla meets almond with a hint of coconut — light, floral and addictive.

Is pandan naturally green?
Yes, but pandan paste often enhances the colour.

Can kids eat this?
Absolutely — pandan is caffeine-free and gentle in flavour.

Is Yi Peng the same as Loy Krathong?
Not quite — but they happen at the same time. Yi Peng is the sky-lantern festival in Chiang Mai, while Loy Krathong is celebrated across Thailand by floating decorated baskets (“krathong”) on water. Many travellers experience both together.

Can anyone take part in the Yi Peng Lantern Festival?
Yes! Visitors are welcome. Most public releases are free, and some temples hold organised events. The only thing to keep in mind is being respectful — it’s a cultural and spiritual celebration, not just a photo moment.

Related Scoops You Might Also Love

👉🏽 Celebrate Songkran — Thai Coconut Mango Ice Cream: If you love the tropical vibes of pandan and coconut, this bright mango–coconut scoop brings the same Thai sunshine straight to your freezer.

👉🏽 Homemade Coconut Ice Cream Recipe: Creamy, comforting and endlessly versatile — this coconut ice cream is perfect for anyone who wants more tropical flavours in their bowl.

👉🏽 Vegan & Non-Dairy Ice Cream Using Coconut Milk: If you’re exploring dairy-free options, this guide shows you how to create ultra-creamy coconut-based ice creams that scoop like a dream.

👉🏽 Holy Crêpe! Homemade Pancake Ice Cream: Inspired by the same pancake joy as those unforgettable pandan pancakes in Bali — this recipe brings warm, fluffy nostalgia to every scoop.

👉🏽 Around the World in 8 Scoops — Unique Ice Cream Holidays to Discover: If you enjoy flavour-inspired travel, dive into this worldwide tour of festivals and frozen traditions — a perfect partner to your lantern-lit Thai scoop.

💬 Have you ever tried pandan? Would you like to?

Drop your thoughts in the comments — I love hearing everyone’s flavour discoveries.

“If you could release a lantern into the sky with one wish — what would it be?”

The Final Scoop

Yi Peng teaches us to pause.
To let go of what’s heavy.
To make room for what’s light.

And sometimes… light comes in the shape of a scoop.

Whether you’re releasing lanterns or simply releasing a long week, this pandan & coconut ice cream brings a moment of calm and sweetness — wherever you are.

We hope that you’ve enjoyed our Pandan & Coconut Ice Cream — A Taste of Thailand and that it’s inspired you to try this beautifully fragrant flavour at home. Whether you’re celebrating Yi Peng, revisiting a holiday memory, or simply craving something a little different, this recipe brings a touch of calm, light and tropical sweetness to any day.

If you have any questions, want help tweaking the flavour, or fancy sharing your own pandan discoveries, drop a comment below — we always love hearing from you and we reply to every message.

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