Desserts 🤖 AI Generated

Cendol Es Kelapa – Creamy Coconut Ice Dessert

This iconic Southeast Asian iced dessert combines silky pandan cendol noodles, rich coconut milk, and aromatic palm sugar syrup. Our Fat Switch cuts 40% calories by swapping full-fat coconut milk with a coconut-yogurt blend, keeping every spoonful luxuriously creamy without the guilt.

25m

Prep Time

15m

Cook Time

Servings

255

Calories

Protein

🛒 Ingredients

✓ 1 cup water
✓ 1/2 tsp pandan extract (or 1 pandan leaf, blended)
✓ 1/4 cup tapioca flour or rice flour
✓ Pinch of salt
✓ 3/4 cup light coconut milk
✓ 1/2 cup plain Greek yogurt (0% or 2% fat)
✓ 4 cups shaved ice or crushed ice
✓ 1 cup coconut water or filtered water (for serving)
✓ 2 tbsp palm sugar (gula melaka)
✓ 1 tbsp monk fruit sweetener or erythritol
✓ 1/4 cup water
✓ 2 tbsp evaporated skim milk
✓ 1 tsp honey
✓ Pinch of sea salt

👨‍🍳 Instructions

1. Prepare the Pandan Batter: In a small bowl, whisk together tapioca flour, pandan extract, and salt until smooth. Slowly add 1 cup water while whisking to avoid lumps. Let rest 5 minutes.

2. Cook the Cendol Noodles: Bring a pot of water to gentle boil. Using a cendol press (or piping bag with 2mm nozzle), pipe the batter directly into the boiling water in thin streams. Cendol will sink, then float to surface in 1–2 minutes. Remove with a slotted spoon and transfer to ice water immediately. Set aside and chill.

3. Make the Palm Sugar Syrup: In a small saucepan, combine palm sugar, monk fruit sweetener, and 1/4 cup water. Heat on medium, stirring until sugar dissolves completely (2–3 minutes). Do not boil. Cool to room temperature, then refrigerate for 20 minutes.

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4. Prepare the Coconut Cream Topping: Whisk light coconut milk and Greek yogurt together until smooth and creamy. In a separate small bowl, combine evaporated skim milk, honey, and sea salt. Stir until honey dissolves.

5. Assemble the Cendol: Add 1 cup shaved ice to each serving bowl. Top with 1/4 of the chilled cendol noodles, distributing evenly. Pour 1/4 of the palm sugar syrup over the cendol.

6. Add Coconut Cream and Milk: Drizzle 1/4 of the coconut-yogurt cream over the top. Pour 1/4 cup coconut water around the bowl to create the final liquid. Top with 1 tbsp evaporated milk mixture.

7. Serve Immediately: Stir gently before eating to combine all elements. Serve ice-cold with a long spoon. Eat within 3 minutes while ice is still firm.

📊 Nutrition per Serving

Calories255 kcal

Protein8g

Carbohydrates48g

Fat6.5g

🏷️ Tags

#low-calorie Southeast Asian dessert#pandan cendol recipe healthy version#coconut ice dessert fat switch

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