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Experiment: Coconut Pandan Mocha

If you remember my previous recipe for pandan waffles and chocolate sauce, you will know that I had kept the spent pandan leaves. I even have some of that chocolate sauce leftover as well. So I thought why not make a mocha outta them?

This tastes pretty decent TBH. It has that pandany coconuty chocolaty aftertaste which I like. But all of that kinda overpower the coffee. Hmm...



(Serve 1)



  • Oven

  • V60 Coffee Brewer



  1. Please visit my "Pandan Waffles + Chocolate Sauce" page for more information.

  2. If not, preheat the oven to 100 degree celsius or 212 fahrenheit.

  3. Spread the spent pandan leaves on a plate.

  4. Wack into the oven and bake for 2.5 to 3 hrs or until the pandan leaves are dry and roasted.

  5. *I will definitely use these roasted pandan leaves for future experiments.*

  6. I am using a V60 to brew my coffee.

  7. You can check out James Hoffman's detailed guide here.

  8. Lightly wash the coffee paper filter with boiling water.

  9. Discard the water.

  10. Add ground coffee and roasted pandan leaves into the center of the filter.

  11. Create a small well in the center.

  12. Bloom the coffee mixture with 40g of boiling water.

  13. After 30 seconds, pour the remaining 160g of boiling water.

  14. Give it a swirl.

  15. Allow the coffee to drip.

  16. Add the chocolate sauce to a serving cup.

  17. Pour in some of that brewed coffee and mix until well combined.

  18. Fill the cup with more coffee.

  19. Garnish with some desiccated coconut.

  20. Serve immediately.

  21. Cheers!

I'm falling in love with V60...



Recipe Video:

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