10-Min Cendol — Pandan Jelly & Coconut Ice
Shaved ice topped with pandan jelly, sweet palm syrup, and rich coconut milk — the ultimate tropical summer treat. No cooking required, just assembly.
- Total time
- 10 min
- Servings
- 2
- Calories
- 180
- Protein
- 1g
refreshinglightmalaysianvegetarianvegansmoothcrispysummer
Ingredients
- 150 g pandan jelly (store-bought or homemade)
- 2 cups shaved ice or crushed ice
- ¾ cup coconut milk (canned)
- ¼ cup palm syrup or brown sugar syrup
- ¼ tsp vanilla extract
- ¼ tsp salt
Instructions
- 1
Cut pandan jelly into thin noodle-like strands using a fork or specialized cendol press.
- 2
Divide shaved ice between two tall glasses, packing it loosely.
- 3
Drizzle palm syrup evenly over the ice in both glasses.
- 4
Top ice with pandan jelly strands, distributing them evenly.
- 5
Stir vanilla extract and salt into coconut milk, then pour over each serving.
- 6
Stir once to combine and serve immediately while ice is still intact.
Tools you’ll need
- two tall glasses or bowls
- fork or cendol press
- spoon for stirring
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