Pandan Coconut Cocktail

50°C (122° F)
Temperature
Sous vide time
0 People
Serves
Easy
Difficulty

Ingredients

  • 9 Pandan leaves (usually found frozen in Asian grocery stores)
  • 4 cups Coconut water
  • 2 cups Vodka
  • 3/4 cups Brown sugar
  • 1 teaspoon Pandan essence, reserve more for color after sous viding

Comments

R
Ryan
This makes a lot of cocktail, which is very very sweet—1/3rd sugar by volume seems a little excessive.
over 2 years ago
Michael from Nomiku
Thanks, Ryan! You are right. This was a typo and should be 3/4 cups. Have adjusted. Very sorry about this!
over 2 years ago

Directions

  1. Set up Nomiku and turn temperature to 50°C (122°F).
  2. Defrost pandan. Take leaves, 3 at a time, fold in half so they become half their length and then tie the folded band into a knot.
  3. Combine pandan leaves, coconut water, vodka, one teaspoon of pandan essence, and brown sugar into a vacuum-seal or zip bag. Remove air and cook for 2 hours inside 50°C (122°F).
  4. Take bag of out of water, strain to remove leaves and debris, and cool. Add more pandan essence if needed for color, one teaspoon at a time and taste.

Comments

R
Ryan
This makes a lot of cocktail, which is very very sweet—1/3rd sugar by volume seems a little excessive.
over 2 years ago
Michael from Nomiku
Thanks, Ryan! You are right. This was a typo and should be 3/4 cups. Have adjusted. Very sorry about this!
over 2 years ago