Paleo Chendol
Dive into a refreshing and guilt-free indulgence with Paleo Chendol, a health-conscious twist on the beloved Southeast Asian dessert. Crafted with creamy coconut milk, aromatic pandan jelly, and naturally sweetened syrups made from coconut and palm sugar, this recipe is entirely grain-free and dairy-free, making it perfect for those following paleo or plant-based diets. The star ingredient, pandan leaves, lends its vibrant green hue and distinct flavor to the delicate tapioca jelly strands, while rich, caramel-like syrups enhance every spoonful. Quick to prepare and bursting with tropical flair, Paleo Chendol delivers a cool, satisfying treat that’s as beautiful as it is delicious. Perfect for summer gatherings or a decadent yet nutritious dessert, this paleo-friendly recipe reimagines traditional flavors with wholesome ingredients.
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 120 g Coconut sugar
- 10 g Pandan leaves
- 50 g Tapioca flour
- 150 ml Almond milk
- 200 g Palm sugar
- 250 ml Water
- 1 pinch Salt
Instructions
Begin by preparing the pandan green jelly. Blend the pandan leaves with 150 ml of water until smooth and strain to get pandan juice.
In a saucepan, combine tapioca flour and pandan juice, and stir until smooth. Cook over low heat, stirring continuously until the mixture thickens and turns translucent.
Once thickened, spoon the mixture into a bowl filled with ice-cold water to set into jelly strands.
In another saucepan, combine coconut sugar and 100 ml of water. Stir over low heat until the sugar dissolves completely to form a syrup. Let it cool to reach syrupy consistency.
For the palm sugar syrup, combine palm sugar, 100 ml of water, and a pinch of salt in a saucepan over low heat. Stir until the palm sugar is completely dissolved and thickened slightly. Let it cool down.
In a separate pot, warm up the coconut milk and almond milk together, stirring gently. Do not boil, just heat until simmering. Add a pinch of salt and mix well.
To serve, place pandan jelly in a serving glass. Pour coconut milk mixture over it and drench with both coconut sugar syrup and palm sugar syrup.
Mix well and enjoy your cold Paleo Chendol immediately.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 411.1 g | 149% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 360.5 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 314 mg | 24% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3077 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
