Paleo Chendol

Indulge in a guilt-free twist on a Southeast Asian classic with this Paleo Chendol recipe! Bursting with vibrant flavors and natural sweetness, this refined sugar-free dessert is a refreshing treat for hot days. The homemade pandan green jelly, crafted from fresh pandan leaves and tapioca flour, delivers an authentic chewy texture, while rich coconut milk and almond milk combine for a luxuriously creamy base. Sweetened with coconut sugar and palm sugar syrups, this paleo-friendly Chendol offers a healthier yet indulgent option for dessert lovers. Ready in just an hour and perfect for serving up to four, this chilled delight is as nourishing as it is delicious. Whether you're embracing the paleo diet or simply exploring new culinary adventures, this Paleo Chendol promises a satisfying experience with every spoonful!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Begin by preparing the pandan green jelly. Blend the pandan leaves with 150 ml of water until smooth and strain to get pandan juice.

Step 2

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.

Step 3

Once thickened, spoon the mixture into a bowl filled with ice-cold water to set into jelly strands.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Mix well and enjoy your cold Paleo Chendol immediately.

Nutrition Facts

Serving size	(1188.7g)

Amount per serving	% Daily Value*
Calories	1611.5

Total Fat 2.8g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 354.4mg	0%
Total Carbohydrate 411.1g	0%
Dietary Fiber 0.6g	0%
Total Sugars 360.5g
Protein 1.0g	0%

Vitamin D 49.5IU	0%
Calcium 314.3mg	0%
Iron 8.3mg	0%
Potassium 3076.6mg	0%

*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.

Source of Calories

Fat: 1.5%

Protein: 0.2%

Carbs: 98.3%