Desserts 🤖 AI Generated

Cendol Gelato – Pandan & Palm Sugar Swirl

Silky Southeast Asian gelato infused with aromatic pandan and caramel palm sugar, topped with chewy cendol strands. This Fat Switch version cuts 40% calories by replacing condensed milk with Greek yogurt and coconut cream with light coconut milk—delivering that authentic indulgent taste without the guilt.

25m

Prep Time

20m

Cook Time

Servings

312

Calories

11g

Protein

🛒 Ingredients

✓ ¾ cup plain Greek yogurt (full-fat)
✓ ¾ cup light coconut milk (5–7% fat)
✓ 1 tbsp coconut oil
✓ 2 tbsp palm sugar
✓ 1 tbsp water
✓ 1 tsp pandan extract (or 5–6 fresh pandan leaves, blended)
✓ ¼ tsp vanilla extract
✓ 1 tbsp tapioca starch
✓ 2 tbsp whole milk

👨‍🍳 Instructions

1. Make Palm Sugar Syrup: In a small saucepan, combine 2 tbsp palm sugar and 1 tbsp water over medium heat. Stir until sugar dissolves and becomes a light amber syrup (2–3 minutes). Cool completely before mixing into gelato base.

2. Prepare Cendol Dough: Mix tapioca flour, pandan extract, salt, and water in a small bowl until smooth, lump-free batter forms. Let rest 5 minutes. Fill a squeeze bottle or piping bag with small round nozzle.

3. Cook Cendol Noodles: Bring a pot of water to boil. Squeeze batter into boiling water in thin streams; noodles sink then float to surface within 1–2 minutes. Scoop into ice water bath immediately to stop cooking and firm up. Drain and refrigerate until assembly.

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4. Combine Gelato Base: In a bowl, whisk together Greek yogurt, light coconut milk, cooled palm sugar syrup, pandan extract, vanilla extract, and coconut oil until smooth and fully blended. Taste and adjust pandan intensity if needed.

5. Create Silky Texture: In a separate small bowl, mix tapioca starch with 2 tbsp whole milk until lump-free slurry. Heat in microwave 20 seconds, stir, cool 1 minute. Gently fold into gelato base to bind and prevent ice crystals.

6. First Freeze Cycle (2 hours): Pour gelato mixture into a shallow freezer-safe container. Freeze 30 minutes until edges begin to firm, then stir vigorously with a fork, breaking up ice crystals. Repeat stir every 30 minutes for 2 hours total.

7. Firm Freeze (4–6 hours or overnight): After final stir, cover container and freeze until solid. Gelato should have smooth, creamy texture without large ice crystals—this is the benefit of the no-churn method with starch stabilizer.

8. Scoop and Serve: Remove gelato from freezer 2–3 minutes before serving to soften slightly. Scoop into chilled bowls. Top generously with chilled cendol noodles and drizzle with extra palm sugar syrup. Serve immediately.

📊 Nutrition per Serving

Calories312 kcal

Protein11g

Carbohydrates58g

Fat8.5g

🏷️ Tags

#Southeast Asian gelato recipe#pandan dessert low-calorie#cendol ice cream healthy

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