Pandan is a flavor that seems to fly under the radar in the United States. A bright green almost hazelnut like flavor coming from a plant grown mostly in Southeast Asia, Pandan is not something you are going to come across in your local pastry shop or grocery store.
However, I think it is under-appreciated and want to do my part in spreading the word.
It is strong enough to hold its own in desserts, is green enough to fool people into thinking they are about to consume matcha or pistachio, and is gentle enough that it won't freak out first-time tasters.
I paired the pandan flavor with toasted coconut--making a pandan flavored green shell topped with toasted coconut before baking, and then made a dual toned buttercream, half flavored with pandan and half with coconut. I think the only thing that could have made it better would have been if I had added in some sort of gel/juicy texture to the inside. Perhaps next time I will try a coconut gelee or even just a piece of aloe.