Ingredients:

  • 2 cups (300g) young coconut meat, sliced into thin strips
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) whole milk
  • 1 pandan leaf, tied in a knot
  • 1/4 cup (50g) coconut sugar
  • 1/4 tsp sea salt

Instructions:

  1. Prepare the coconut by scraping the meat out of a young coconut into long, thin ribbons. Set aside.
  2. In a medium saucepan, combine the full-fat coconut milk, whole milk, and the knotted pandan leaf.
  3. Heat the mixture over medium-low heat. Simmer gently without reaching a rolling boil to prevent the coconut milk from separating.
  4. Whisk in the coconut sugar and sea salt until completely dissolved and the liquid is smooth.
  5. Add the sliced coconut meat to the warm milk. Simmer for 3–5 minutes until the meat is tender and infused with flavor.
  6. Remove the pandan leaf. Serve warm immediately or chill in the refrigerator for 2 hours for a cold dessert.