Pandan Crepe Rolls with Coconut Filling
Fragrant green pandan crepes wrapped around sweetened coconut filling — a beloved Indonesian dessert that looks fancy but comes together in 20 minutes. Serve warm with fresh lemon.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 4g
Ingredients
- ¾ cup all-purpose flour
- 1 cup coconut milk
- 1 tsp pandan extract
- 1 cup shredded unsweetened coconut
- ½ cup granulated sugar
- 1 whole lemon
Instructions
- 1
Whisk flour, coconut milk, pandan extract, 1/4 tsp salt, and 1/4 cup water until smooth batter forms.
- 2
Heat a 10-inch non-stick skillet over medium. Pour 1/4 cup batter, tilt to spread thin, cook until set but not brown, ~90 seconds. Slide onto a plate.
- 3
Repeat step 2 until batter is used — you'll have 4–6 crepes. Stack them as they cool.
- 4
Stir coconut and sugar together until it holds when squeezed — this is your filling.
- 5
Spread 2 tbsp filling across each crepe, roll tightly into a log, place seam-side down on a plate.
- 6
Slice lemon and arrange alongside the rolls. Serve at room temperature or warm.
Tools you’ll need
- 10-inch non-stick skillet
- whisk
- small bowl
- spatula or crepe spreader
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