Malaysian Chendol With Coconut Rum by Chef Alfie Jerome Mossadeg

Ingredient:

• 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