Es Cendol is a classic Indonesian iced drink layered with chewy pandan jelly, creamy coconut milk, palm sugar syrup, and fruit.
The syrup is cooked until glossy, then poured over ice and coconut milk for a cool drink with contrasting textures.
Chill the coconut milk and syrup before assembling so the ice stays firm and the drink remains refreshing.
Serving Suggestions
Layer the jelly, jackfruit, ice, coconut milk, and palm sugar in tall glasses, then stir just before drinking.
Recipe Notes
Store the jelly, syrup, and coconut milk separately for up to two days. Add condensed milk for a richer variation.
Indonesian Es Cendol
A refreshing Indonesian iced drink with pandan jelly, coconut milk, palm sugar syrup, shaved ice, and jackfruit.
Equipment
- Small saucepan
- Measuring cup
- Four tall glasses
- Long spoons
Ingredients
Cendol and Syrup
- 2 cups cendol pandan jelly drained
- 1 cup palm sugar shaved or chopped
- 1 cup water for syrup
- 2 count pandan leaves knotted
Assemble the Drink
- 3 cups full-fat coconut milk chilled
- 1 cup jackfruit sliced
- 4 cups ice crushed or cubed
- 1/2 cup sweetened condensed milk optional
Instructions
Make the Syrup:
- Combine the palm sugar, water, and pandan leaves in a saucepan.
- Simmer for 5 minutes until glossy, strain, and chill.
Assemble:
- Divide the cendol jelly and jackfruit among four tall glasses.
- Add ice, pour in the chilled coconut milk, and drizzle with palm sugar syrup.
Serve:
- Add condensed milk if using.
- Serve immediately with long spoons and stir each glass just before drinking.
Notes
- Keep the coconut milk cold until serving.
- Use less syrup for a lighter drink.
Nutrition
Calories: 350kcalCarbohydrates: 55gProtein: 4gFat: 15gSaturated Fat: 13gCholesterol: 5mgSodium: 55mgFiber: 3gSugar: 43g