With Pandan Mule Cocktail Cubes
This Bandoeng’22 Coconut Mousse is an elegant dessert that combines creamy coconut mousse with refreshing pandan mule agar cubes and a crunchy caramelised macadamia topping. The result is a layered dessert with softness, freshness and texture in every spoonful.
What makes this dessert so special is the contrast between silky mousse and the lively, ginger-fresh cubes on top. Bandoeng’22 Pandan Liqueur ties both elements together, bringing a fragrant Southeast Asian note that makes the whole dessert feel refined, modern and memorable.
Why coconut and pandan work so well together
Coconut and pandan are a natural match. Coconut brings richness, roundness and a soft tropical character, while pandan adds fragrance and lift. In this dessert, that pairing is taken one step further by adding a ginger-tinged pandan mule element, which keeps the mousse from feeling too heavy.
The caramelised macadamias complete the dessert beautifully. Their nutty crunch and deep caramel flavour add a warm finishing note that balances the cool mousse and fresh cubes. This combination makes the dessert feel restaurant-worthy while still being approachable to prepare at home.
Ingredients for Bandoeng’22 Coconut Mousse
Serves 4 (150 ml cocktail glasses)
For the Coconut Mousse
- 200 g coconut purée (or thick coconut milk)
- 30 g icing sugar
- ½ tsp vanilla essence
- 2 drops pandan essence
- 3 gelatine leaves, soaked in water
- 50 ml Bandoeng’22 Pandan Liqueur
- 140 g thickened cream, chilled and whipped
For the Pandan Mule Cocktail Cubes
- 1½ g agar powder (or according to packaging instructions)
- 2 tsp sugar
- 110 ml ginger ale
- 100 ml Bandoeng’22 Pandan Liqueur
For the Caramelised Macadamia Garnish
- 100 g sugar
- 100 g roasted macadamia nuts
How to make Bandoeng’22 Coconut Mousse
Make the mousse
1) In a bowl, mix the coconut purée, icing sugar, vanilla, and pandan essence.
Leave to infuse for 15 minutes.
2) Gently melt the soaked gelatine leaves (without wringing out) on the stove or in the microwave. Stir the warm gelatine into the coconut mixture.
3) Add Bandoeng’22 and mix well.
4) Using a hand whisk, carefully fold in the whipped cream.
5) Pour into cocktail glasses and refrigerate for at least 1 hour to set.
Make the agar cubes
1) Prepare a square (approx. 11×11 cm) or rectangular dish. The liquid should reach about 1½ cm in height.
2) Place ginger ale, sugar, and agar powder in a saucepan. Whisk until smooth.
3) Bring to the boil over medium heat, simmering for 1½–2 minutes while stirring.
4) Remove from heat, stir in Bandoeng’22, pour into the dish so it sets to 1½ cm thickness.
5) Let cool and refrigerate until firm. Cut into 1½ cm cubes.
Make the caramelised macadamias
1) Line a baking tray with parchment paper.
2) Heat sugar in a skillet, medium heat until melted and golden caramel forms (no stir).
3) Add roasted macadamias, stir to coat, and pour onto the parchment paper.
4) Once hardened, chop finely or blitz briefly in a food processor.
Store in an airtight container until use.
To serve
1) Remove the mousse glasses from the fridge.
2) Add a few pandan mule agar cubes on top (one per spoonful).
3) Sprinkle generously with caramelised macadamia.
4) Serve immediately.
Dessert tip
This dessert is all about balance. The mousse should be cool and silky, the pandan mule cubes fresh and lively, and the macadamia topping crisp. Preparing the mousse and cubes in advance works perfectly, but the final garnish is best added at the last moment to preserve texture.
By Francis Kuijk
This dessert was created by Francis Kuijk, the Dutch-Australian TV chef with Dutch-Indonesian roots. She became widely known as a finalist in season 4 of Heel Holland Bakt and has since shared her passion for cooking through demonstrations, workshops and cookbooks, including Francis Bakt & Kookt Thuis and Basisboek Indonesisch. For Bandoeng’22, Francis created a series of desserts that show how pandan liqueur can bring a distinctive twist to sweet creations.
A refined dessert with a Bandoeng’22 signature
What makes this coconut mousse so appealing is the way it combines familiar tropical flavours with a more original presentation. Coconut mousse on its own is already elegant, but the addition of pandan mule cubes and caramelised macadamia gives the dessert freshness, movement and a clear Bandoeng’22 identity.
It is a beautiful example of how Bandoeng’22 Pandan Liqueur can move beyond the cocktail glass and bring fragrance, balance and originality to premium desserts.
Discover more Bandoeng’22 desserts
Looking for more desserts with Bandoeng’22 Pandan Liqueur? Explore more of our sweet recipes and discover how pandan adds fragrance, colour and character to mousses, cakes, layered desserts and festive after-dinner creations.
About Francis Kuijk
Dutch-Australian TV chef Francis Kuijk, with her Dutch-Indonesian heritage, is a shining example of where passion and dedication can lead. She became a crowd favorite and finalist in season 4 of Heel Holland Bakt (the Dutch Bake Off). Today, Francis shares her love of cooking through demos and workshops across the country and is the author of popular cookbooks, including Francis Bakt & Kookt Thuis and Basisboek Indonesisch.
Especially for Bandoeng’22, Francis has created inspiring dessert recipes featuring our pandan liqueur—showcasing how this unique ingredient can add a delicious twist to your sweet creations.
Discover more about Francis, click here.
