The Tropical Loaf of My Dreams: Pandan & Coconut Sourdough
If you’ve never encountered Pandan, let me introduce you to your new favorite flavor. Often called the “vanilla of the East,” pandan has this incredible, aromatic profile that sits somewhere between toasted basmati rice, sweet grass, and a hint of nutty coconut.
My obsession started recently with a Pandan Coffee topped with Coconut Cold Foam. It was a total game-changer—creamy, fragrant, and vibrant green. Ever since that first sip, I knew I had to translate those flavors into a loaf of sourdough.
This week, I finally took the plunge and made my own Pandan Water for the first time. It was such a fascinating process! Transforming a handful of leaves into a vivid, emerald-green extract felt like a kitchen science experiment. The result? A stunning, naturally tinted loaf filled with tropical sweetness.
The Secret Ingredient: Fresh Pandan Water
Making your own pandan water is surprisingly easy and smells absolutely divine. I used 100g of thawed pandan leaves blended with 250g of water. After a quick strain through a cheesecloth, I had a potent, fragrant liquid that gave the dough its signature color and scent.
Pro Tip: Don’t toss the leftover pandan water! It’s amazing in your morning coffee, mixed into pancake batter, or used as a base for a refreshing cocktail.
The Result
The white chocolate melts into little pockets of sweetness that perfectly complement the earthy, floral notes of the pandan. Combined with the richness of the coconut milk, this isn’t just bread—it’s a tropical vacation in a slice.
If you’re looking to level up your sourdough game with something unique, this is the loaf to try. Just be prepared: once you smell this baking in your oven, there’s no going back!
My Recommendation for Toppings
If you really want to lean into those tropical, creamy flavors, you have to try serving a warm slice with:
- A thick Schmear of Cream Cheese: The tanginess of the cream cheese is the perfect foil for the sweet white chocolate pockets and the floral pandan notes. It balances the richness beautifully.
- Extra Toasted Coconut Flakes: I took a handful of the leftover shredded coconut, gave it a quick toast in a dry pan until golden brown, and sprinkled it right over the cream cheese.
The contrast in textures is what makes this a “chef’s kiss” moment. You get the crunch from the sourdough crust, the pillowy softness of the green crumb, the velvety smooth cream cheese, and that final nutty snap from the toasted flakes.
It tastes like a sophisticated, deconstructed tropical cheesecake. I enjoyed mine with a hot cup of tea, but if you’re feeling extra indulgent, pair it with that Pandan Coffee I mentioned earlier. It’s officially my new favorite weekend ritual!
Pandan Coconut Sourdough
Created by Sue Mun
Makes One, Sourdough Boule
Ingredients:
For the Pandan Water:
- 100g pandan leaves
- 250g water
For the Dough:
- 110g ripe sourdough starter
- 300g pandan water, warm it in the microwave for about 20 seconds until warm to touch
- 50g full fat coconut milk from a can (shaken and stirred before measuring)
- 2 tsps pandan extract (you can do 1-2 tbsp of pandan extract for a more intense flavor and green color)
- 500g bread flour
- 30g sugar
- 10g salt
Inclusions:
- 1 cup sweetened shredded coconut flakes
- 1/2 cup white chocolate chips
Instructions:
- Make the pandan water by cutting the thawed pandan leaves into small pieces using a scissors. Add the cut pieces into a blender and pour in the water. Blend until nice and smooth. Pour the mixture through a cheesecloth or a fine strainer over a bowl. Press the mixture down to ensure that you are squeezing all of the juices from the pandan. Store in the fridge. When ready to use for the recipe, weigh out 300g and microwave the pandan water for about 20 seconds until warm to touch. The remaining pandan water can be used in your coffee, mixed drinks, or even for pancakes!
- In a large glass or ceramic bowl, mix together the warm pandan water and the ripe sourdough starter. Then mix in the coconut milk, sugar, and pandan extract.
- Add in the bread flour and salt and mix until a shaggy dough forms.
- Cover and rest for 1 hour.
- Stretch and fold #1. Using wet hands, stretch the dough into itself about 8 times or until gluten develops. The dough will be very sticky but will come together as you perform your stretch and folds. Cover and rest for 30 minutes.
- Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
- Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes.
- Stretch and fold #4. Repeat the steps from above. This is optional but during this step, you can add in about 1/4 cup of the shredded sweetened coconut. Cover the dough and rest for 30 minutes.
- Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer.
Shape the Dough:
- Flip the dough over and gently stretch to a long rectangle.
- Sprinkle on top some shredded sweetened coconut and some white chocolate chips. Then do a book fold. Add more inclusions on top and gently roll the dough up.
- Then gently push/pull dough into a tight round in a candy cane motion. Careful not to tear the dough.
- Dust with rice flour and place into banneton bread mold.
- Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes.
- Cover and proof in the fridge overnight (8-10 hours)
The Bake:
- Preheat oven to 450F and place dutch oven in the oven to also preheat.
- Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
- Carefully place the sourdough into your hot Dutch oven. Cover with the lid.
- Bake at 450F for 30 minutes with the lid covered.
- Lower the oven to 425F. Uncover the lid and bake again for 10-12 more minutes. Or until the internal temp is above 190F.
- Cool completely on a wire rack before cutting and serving.
