15-Min Cendol — Pandan Jelly Shaved Ice
Creamy coconut milk with sweet pandan jelly noodles and crushed ice—a Malaysian dessert drink that hits different on a hot day. Sweet, aromatic, and insanely easy to assemble.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 2g
Ingredients
- 1 can (10 oz) pandan jelly noodles (store-bought or canned)
- 1 can (14 oz) coconut milk
- 3 tbsp granulated sugar
- ½ cup water
- 2 cups ice (crushed or cubed)
- ¼ tsp pandan extract (optional, for extra flavor)
- 1 pinch salt
Instructions
- 1
Pour coconut milk into a pitcher or mixing bowl. Stir in sugar, water, pandan extract if using, and a pinch of salt until sugar dissolves completely.
- 2
Drain the pandan jelly from its can and set aside. Divide the ice between two tall glasses.
- 3
Spoon half the pandan jelly noodles into each glass, nestling them into the ice.
- 4
Pour the coconut mixture evenly over both glasses, filling each about three-quarters full.
- 5
Stir gently with a spoon to distribute the jelly and coconut milk. Serve immediately with a straw and spoon.
Tools you’ll need
- large pitcher or mixing bowl
- spoon
- two tall glasses
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