Malaysian Chendol With Coconut Rum by Chef Alfie Jerome Mossadeg


  • Half a peck of Coconut Rum
  • Half a peck of Kahlua
  • 60 gram of Coconut Ice-Cream
  • 1 teaspoon Roasted Coconut Flakes
  • 2 tablespoon of Chendol
  • 1 Tablespoon of Palm Sugar
  • 1 Tablespoon of Boil Red Beans
  • 1 frozen Glass

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