Let’s start cooking!

Step 1 – Melt gula melaka water

• In a pot on medium heat, add 110 g gula melaka and 100 ml water. Allow it to melt, stirring occasionally. Once melted, remove from heat and set aside.

Step 2 – Soak nata de coco

• In a small ramekin, add nata de coco and 1 Tbsp pandan paste. Soak for 1 hour, then drained.

Step 3 – Prepare coconut and coconut cream

• Reserve coconut water, scoop out flesh and cut into fine strips. Set aside.
• In a mixing bowl, add whipped cream and 6 g sugar. Using a whisk, whip into soft peaks.
• Fold in 50 ml coconut milk, then set aside.
  Fold the coconut milk in gently, so as not to burst the bubbles in the whipped cream.

Step 4 – Assemble ingredients

• In a short glass, add nata de coco, water, 2 Tbsp coconut cream, then drizzle with gula melaka syrup. Top off with sliced coconut.