Chendol Bingsu

Serve 1 | Preparation Time: 30 mins

Ingredients:

• 200ml UFC Velvet Coconut Milk Original
• 1 tbsp Daisy Margarine
• 2 tbsp canned red beans
• 4 tbsp chendol
• 2 tbsp coconut flakes

For the gula melaka syrup:

• 120ml UFC Velvet Coconut Milk Original
• 1 tbsp Daisy Margarine
• 120ml water
• 80g gula melaka
• 1 pandan leaf

• 1 tsp cornflour + 1 tbsp water

Method:

1. Pour UFC Velvet Coconut Milk Original into a shallow tray and place it in the freezer for at least 4 hours.
2. Meanwhile, prepare gula melaka syrup by heating a pot and adding water, gula melaka and pandan leaf. Once the gula melaka has melted, add UFC Velvet Coconut Milk Original, Daisy Margarine and the cornflour slurry.
3. Turn off the heat once the syrup thickens and set aside to cool.
4. In a separate pan, melt Daisy Margarine and sauté the canned red beans. Stir to ensure the margarine emulsifies into the red beans.
5. Once the coconut milk has frozen, cut into cubes and blend them in a food processor to make shaved ice.
6. To assemble, pour the shaved ice into a bowl and top with red beans, chendol, coconut flakes and drizzle with the prepared gula melaka syrup.