What makes pandan coconut madeleines different from regular madeleines?

Pandan coconut madeleines stand out because of their fragrant pandan paste and creamy coconut milk, which add aroma, natural color, and moisture that classic madeleine recipes do not have. The result is a softer crumb with a tropical flavor profile.

Can I substitute pandan paste in pandan coconut madeleines?

Pandan paste is key to authentic pandan coconut madeleines. If unavailable, pandan extract can be used, but the flavor will be lighter. Vanilla extract works as a last option, though it changes the signature taste.

How do I store pandan coconut madeleines?

Pandan coconut madeleines can be stored in an airtight container at room temperature for up to two days. For longer storage, freeze unglazed madeleines and thaw before serving.

Can I add toppings or fillings to pandan coconut madeleines?

Yes, pandan coconut madeleines are highly customizable. Popular options include chocolate shell madeleines, kaya-filled centers, coconut glaze, or light madeleine icing for added sweetness and texture.

Pandan Coconut Madeleines – Easy, Soft, and Flavorful

Name: Pandan Coconut Madeleines
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Yield: 12-16 madeleines
Cuisine: French-Inspired / Southeast Asian Fusion
Ingredients: ½ cup (1 stick) unsalted butter, melted and cooled; ⅔ cup granulated sugar; 2 large eggs, room temperature; 1 teaspoon pandan paste; ½ cup coconut milk, full-fat; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; Optional: shredded coconut for added texture; Optional toppings: kaya (pandan coconut jam), white or dark chocolate, powdered sugar or coconut glaze

Description

Soft, buttery shell-shaped madeleines infused with fragrant pandan paste and creamy coconut flavor. These pandan coconut madeleines are lightly crisp on the edges, tender in the center, and perfect with tea or coffee. They can be enjoyed plain, glazed, filled with kaya, or dipped in chocolate for an elegant finish.

Ingredients

Scale

🛒 Ingredients (Makes about 12–16 shell madeleines)

For the Madeleines:

½ cup (1 stick) unsalted butter, melted and cooled
⅔ cup granulated sugar
2 large eggs, room temperature
1 teaspoon pandan paste (adjust to taste)
½ cup coconut milk (full-fat recommended)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Optional: shredded coconut for added texture

Optional Toppings & Variations:

Kaya (pandan coconut jam) for filling
White or dark chocolate for chocolate shell madeleines
Powdered sugar or coconut glaze for madeleine icing

Instructions

📝 Instructions

Step 1: Prepare the Batter

In a mixing bowl, whisk eggs and sugar until pale and slightly thick.
Add pandan paste, coconut milk, vanilla extract, and melted butter. Mix until smooth.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt.
Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.

Cover and chill the batter in the refrigerator for at least 30 minutes (for classic madeleine texture).

Step 3: Bake the Madeleines

Preheat oven to 375°F (190°C).
Grease and lightly flour a shell madeleine pan.

Spoon batter into molds, filling each about ¾ full.
Bake for 10–12 minutes, until edges are lightly golden and centers spring back.

Cool briefly, then gently remove from the pan.

Step 4: Optional Finishing

Dip cooled madeleines in melted chocolate to create madeleines with a chocolate shell.
Fill with madeleine kaya using a piping bag, or drizzle with coconut glaze or icing.

Notes

Flavor Boost: Use high-quality pandan paste for the best aroma and color.
Chocolate Shell: Let chocolate set fully before serving for a crisp finish.
Storage: Store in an airtight container for up to 2 days, or freeze unglazed madeleines.
Creative Twist: Pair with mascarpone and espresso for a tiramisu with madeleines variation.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Category: Dessert / Tea Cake
Method: Baked
Cuisine: French-Inspired / Southeast Asian Fusion