Asian Coconut Pandan Milk Dessert with Ice Cream 🍨

By keto.food.diaries

Dear Diary,
NorCal has been soooooooo hot lately! We had an excessive heat warning for the past two days and so I’ve been staying put indoors with my AC blasted 😓

When the weather is hot, I crave COLddddD drinks. Feeding into my Asian cravings lately, I made your standard cold Asian dessert! I say Asian because I feel every single Asian country has their own rendition of this lol. It’s really so basic and not much to it! In Lao, we call this Nam Van or Nam Wan. Although mine has all of the colors of the little rubies and coconut gel that you add into it, it doesn’t taste like it lolol, but it’s still good! (It’s just chopped up strawberries) I added some pandan ice cream that I made with my @craftbelly_delights vanilla flavor to add on top and it was perfect!

Check below to see how I assembled mine and how I make the coconut pandan milk dessert 🍨

Coconut Pandan Milk Dessert with Ice Cream

Time: 20 minutes

Ingredients

Coconut Pandan Milk (3 servings):

1 Can Coconut Milk
3 TBS Lakanto monkfruit sweetener
3 pandan leaves bunched up and tied (I buy mine at my local Asian market for super cheap)

Assembly:

Pandan Agar Agar (homemade)
(Optional) Chopped strawberries
(Optional - would not use this next time unless eaten warm) boiled kabocha (just a couple)
1 tbs chia seeds
A couple scoops of the coconut milk mixture
A little almond milk
Ice cubes + (more sweetener if needed)
CraftBelly Delights Vanilia Vanilla ice cream (1 serving)

Instructions

To make coconut pandan milk, boil coconut milk, monkfruit sweetener and pandan leaves together and let it sit. Taste to see if you like it. It WILL be on the sweeter side because when I assemble it, I add a little almond milk or half and half to it (almond milk for less calories 😜)
Assemble it. I topped mine with Pandan ice cream I made with my CraftBelly Delights ice cream and that was perfect!