Pandan Coconut Pudding


1 packet of green jelly
750 ml of milk
100 g of dredged coconut
100 g of sugar
10 torn, concluded pandan leaves
¼ tsp of salt
¼ tsp of pandan paste


100 g of combed brown sugar
2 tbsp of granulated sugar
200 ml of water
1 tbsp of cornstarch + 1 tbsp of water
3 torn, concluded pandan leaves

How to make:

Cook gelatin, milk, sugar, and salt until boiling.
Enter pandan paste. Stir well. Turn off the flame. Filter.
Pour into mold two serving spoons of batter.
After the dough is a bit hard but not stiff, arrange the coconut.
Pour again two serving spoons slowly. Repeat until consumables. Freeze.
Serve pudding with brown sugar sauce.


Cook water, sugar, brown sugar, salt, and pandan leaves to a boil until thickened. Strain. Give cornstarch solution. Stir. Cook until thickened.

For 10 pieces.

Nutrition facts per piece:

Calorie: 107 kcal
Protein: 1.2 g
Fat: 2.1 g
Carbohydrate: 21.7 g
Cholesterol: 3.4 mg
Fiber: 1.5 g

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