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Pandan & Coconut Shaved Ice

A refreshing, towering mountain of fluffy shaved ice drenched in vibrant, aromatic homemade pandan syrup and rich, salted coconut cream.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert, Snack, Sweet
Cuisine: Asian, Fusion, Southeast Asian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pandan Syrup
  • 10 leaves fresh or frozen pandan leaves chopped
  • 1 cup filtered water for blending
  • 1 cup granulated white sugar
  • 0.5 cup filtered water for syrup
Coconut Cream Topping
  • 13.5 oz full-fat coconut milk 1 can, stirred well
  • 0.25 tsp kosher salt
  • 1 tbsp powdered sugar optional
Ice & Garnishes
  • 4-6 cups pure ice frozen in molds or large cubes
  • 2 tbsp toasted coconut flakes optional
  • 0.25 cup sweet red bean paste optional

Equipment

  • Ice shaver or high-speed blender
  • Blender
  • Fine-mesh strainer
  • Small saucepan

Method
 

  1. Blend chopped pandan leaves with 1 cup of water until completely pulverized. Strain through a fine-mesh sieve, squeezing out all the vibrant green juice.
  2. In a saucepan, combine sugar and 1/2 cup water. Heat until sugar dissolves. Pour in the pandan juice and simmer for 5-7 minutes until slightly thickened. Cool and chill.
  3. Whisk together the coconut milk, kosher salt, and optional powdered sugar until smooth. Chill in the refrigerator.
  4. Place serving bowls in the freezer to chill for 30 minutes.
  5. Using an ice shaver or blender, shave the ice into a fine snow texture. Pile the ice loosely into the chilled serving bowls, forming a tall mountain.
  6. Generously pour the chilled pandan syrup over the shaved ice. Slowly drizzle the salted coconut milk over the top.
  7. Garnish with toasted coconut flakes or red beans if desired, and serve immediately.

Notes

Allow your ice block to sit at room temperature for 5 minutes before shaving for the fluffiest snow texture.