Madeleines Meet Pandan
I love blending flavours from different cultures, and this recipe, Pandan Coconut Madeleines, is the perfect example of that. Madeleines are a classic French treat — light, buttery little cakes with crisp edges, soft centres, and their signature “hump.”
Here, I’ve given them a tropical twist with pandan and coconut, two of my favourite Asian flavours. The result?
A fragrant, vibrant fusion bake that transforms the traditional madeleine into something a little more exotic and absolutely irresistible.
⚠️ Warning: once you have one, you’ll want another… and another! :))
Let’s bake!
Why You’ll Love these Pandan Coconut Madeleines
- Fusion Twist: A French classic with a tropical twist
- Perfect Texture: Crispy edges, soft centres, and the iconic hump
- Fragrant Flavour: Pandan and coconut create a delightful aroma
- Balanced Sweetness: Just the right amount of sweetness
- Easy Baking: Simple steps that are fun to follow
- Impress Guests: A beautiful treat to share and enjoy
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Ingredients in this Pandan Coconut Madeleine Recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Unsalted butter (melted): Adds richness, moisture, and also helps achieve crisp edges.
- Eggs: Provide structure, help the batter rise, and contribute to the classic madeleine “hump.”
- Caster sugar: Sweetens the batter and helps with aeration when beaten with eggs, giving a light, fluffy texture. I’ve reduced the amount of sugar so the madeleines won’t be overly sweet — just the right balance.
- Cake flour: Gives a fine, soft crumb and delicate texture characteristic of madeleines.
- Baking powder: Acts as a leavening agent to help the batter rise and form the iconic hump.
- Pandan paste: Adds fragrant, tropical flavour and natural green colour.
- Coconut milk: Adds subtle coconut flavour and moisture, keeping the madeleines tender.
- Salt: Enhances all the flavours and balances the sweetness.
Tips for Making the Best Pandan Coconut Madeleines
- Chill the Batter: Letting the batter rest in the fridge for at least 3 hours (or overnight) helps achieve the classic hump.
- Grease Your Pan Well: Even if your pan is non-stick, brushing with melted butter ensures crisp edges and easy release.
- Beat Eggs and Sugar Properly: Whip until pale, fluffy, and almost tripled in volume for a light, airy texture.
- Preheat the Oven: A hot oven gives the madeleines their signature hump and crisp edges.
- Rest on Edges: After baking, flip them gently and rest on their edges to preserve the shell shape and hump.
How to Serve these Pandan Coconut Madeleines
Apart from brushing them with a simple sugar glaze and coating with desiccated coconut for extra tropical flavour, these madeleines can also be served in a variety of ways.
- As They Are – Enjoy these madeleines fresh from the pan. The crisp edges, soft centre, and fragrant pandan-coconut flavour are perfect on their own.
- With Tea or Coffee: Serve alongside a cup of tea or coffee for a classic French-style treat.
- As a Dessert Plate: Pair with fresh fruits, whipped cream, or a drizzle of chocolate for a more elegant presentation.
- Gift-Worthy: Pack in a decorative box or tin for a thoughtful homemade gift.
How to Store these Pandan Coconut Madeleines
Keep in an airtight container for up to 2–3 days at room temperature. Make sure they are completely cooled before storing to maintain crisp.
I don’t recommend storing these madeleines in the refrigerator or freezer, as they are best enjoyed fresh — with their crisp edges and soft centers at their peak.
One batch makes just 12 madeleines, so there’s no need to freeze them — I love baking them fresh and enjoying them right away!
You can also prepare the batter ahead of time and chill it, then bake fresh madeleines whenever you like.
For me, there’s nothing better than savouring them with their crisp edges and soft, buttery centres at their peak.
Frequently Asked Questions
Yes! You can chill the batter for at least 3 hours or overnight. This helps achieve the iconic hump and makes it easy to bake fresh madeleines when you want.
No — a piping bag gives the cleanest shape, but you can also spoon the batter into the molds or use a zip-lock bag with the tip cut off.
Make sure the eggs and sugar are well beaten and the batter is properly chilled. A hot oven is also key to getting the signature hump.
More Pandan Recipes You Might Like
Tried this Recipe
Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!
Pandan Coconut Madeleines
- Prep Time: 30 mins
- Cook Time: 12 mins
- Total Time: 3 hours 42minutes
- Yield: 12 servings 1x
- Category: Cakes
- Method: Bake
- Cuisine: Asian, French
Description
Pandan coconut madeleines are a delightful fusion of French elegance and Southeast Asian flavours. These beautiful creations are soft, but have a delicious crispy edge; inside they’re buttery and delicately spongy. The cakes are infused with fragrant pandan, enriched with creamy coconut milk, and finished with a light glaze holding a sprinkle of desiccated coconut for an extra tropical twist. Perfect with tea or coffee, these petite shell-shaped delights are as pretty as they are delicious.
Ingredients
For the Cake Batter
- 100 g unsalted butter, melted
- 2 eggs
- 60 g caster sugar
- 100 g cake flour
- 1/2 tsp baking powder
- 1 tsp pandan paste
- 30 ml coconut milk
- pinch of salt
For the Glaze
- 50 g icing sugar
- 3 – 4 tsp water
For the Decoration
- desiccated coconut
For Greasing the Pan
- 10 g unsalted butter, melted
Instructions
Make the Cake Batter
- Melt the butter in a saucepan. Let it cool completely before using.
- Mix the pandan paste with the coconut milk. Set aside.
- In a medium mixing bowl, whisk the eggs and sugar using a handheld mixer at medium speed until pale and almost triple in volume. It takes around 4-5 minutes.
- Place a sieve on top of the mixing bowl, sift in the cake flour, salt and baking powder. Switch to a hand whisk, gently mix until well combined.
- Gently pour the cooled melted butter and pandan-infused coconut milk. Whisk until everything is well incorporated.
- Cover the bowl with cling film and refrigerate for 2 hours.
Bake the Madeleines
- Preheat the oven to 220℃ fan (425℉).
- Grease the madeleine pan with butter, even though your pan is a non-stick one. If you are not using a non-stick pan, grease the pan with butter and dust the wells lightly with flour.
- Remove the batter from the fridge. Using a spatula, mix to loosen the batter and remove the air bubbles.
- Transfer the batter into a piping bag and pipe the batter into the moulds until 90% full. You can also alternatively spoon the batter into the moulds.
- Place the filled madeleine pan into the preheated oven and bake the madeleines for the first 5 minutes, then immediately reduce the oven temperature to 180°C fan (350℉) and continue baking for another 7 minutes, or until the madeleines are puffed up and the edges are golden.
- While they’re still warm, or as soon as you can handle the heat, gently flip the madeleines out of the moulds and rest them at an angle on their crispy edges. This helps avoid squashing the delicate shell pattern or the iconic hump.
- Cool completely before glazing.
Decorate the Madeleines (Optional)
- Place the desiccated coconut in a small bowl. Set aside.
- In a small mixing bowl, mix water and icing sugar until a white paste forms. The paste should look slightly thick but still brushable. You can adjust the consistency by adding more water to make the glaze thinner or icing sugar to make it thicker.
- Brush the entire shell side of the madeleines with a thin layer of glaze. Dip the glazed surface into the desiccated coconut.
- Rest the madeleines with the shell side up to allow the glaze to set.
- Serve with a cup of tea or coffee. Warning: one is never enough.
Notes
- Each egg is around 56 g without shell.
- Watch my video tutorial here to see how to make the madeleines.
- Disclaimer: Please read ingredient labels carefully before consuming or using the ingredients in this recipe. I am not responsible for any adverse reactions, injuries, or health issues that may result. Use your best judgment and consult a professional if needed.
Final Thoughts
These pandan coconut madeleines are a perfect example of fusion baking — combining the elegance of a French classic with the tropical flavours of pandan and coconut. Crisp edges, soft centres, and the iconic hump make them a joy to bake and even more fun to eat. Whether you enjoy them plain, glazed, or coated with coconut, they’re sure to impress and delight.
For me, the best part is baking them fresh and sharing them with friends or family — every bite is buttery, fragrant, and irresistibly delicious. Give this recipe a try, and I promise you’ll fall in love with these little tropical treasures!
Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛
