Home / All Recipes / Indonesian / Coco Pandan Syrup
Coco Pandan Syrup
Not your ordinary simple syrup. Indonesian coco pandan syrup is infused with the fragrance of pandan leaves and the sweetness of coconut water.
Each time I make pandan extract, I am left with pulverized pandan leaf pulp, which is actually still very flavorful. Throwing them away seems like a major waste, so I use it to make home made coco pandan syrup. The store bought version always has red color, but when I go through the ingredient lists, the color actually comes red food coloring (gasp!), so I don’t bother adding any artificial coloring and leave my syrup all natural. The home made version will has a slight tinge of green from the pandan leaf, but this is totally okay and safe to be consumed. ♥
So, what is coco pandan syrup good for? Well, I love using this to sweeten my tea. Trust me, it is going to be so heavenly. Or if you are making es campur and cannot locate instant coco pandan syrup, you can use this instead. Note that your es campur will not have red color, though I think it is totally fine given now you know where that red color comes from :)
Coco Pandan Syrup
Ingredients
- 250 ml coconut water (Indonesian: air kelapa muda)
- 125 gram sugar
- 4 tablespoon pandan leaf pulp (or 5 pandan leaves) (*)
Instructions
- Place all ingredients in a sauce pot and bring to a boil. Keep cooking until the liquid has thickened slightly. You can control how thick or thin you want your syrup to be.
- Turn off heat, and strain into clean jar(s). Let it cool to room temperature, then store in the fridge and consumed within 1 month.
Notes
- (*) Pandan leaf pulp is the strained pulverized pandan leaves used in making pandan extract (https://dailycookingquest.com/pandan-extract.html).
Comments
Interesting! I grow my own Pandan and just now Looking to make extract (I live in Philippines). The smell is addictive and what encouraged me to grow— kind of like the addiction to vanilla. I bought processed Pandan extract and had a long shelf life... curious if making in alcohol base, such as vanilla is, if it would preserve the shelf life...? Your thoughts?
Hi Darptal, it sounds intriguing and would be amazing if can be done, but I have never tried that method yet. If you do decide to experiment with your homegrown pandan, please share your findings with me. I would love to know how it goes. :)
I am just researching how to make this syrup, but for the red coloring, try boiling shavings of sappanwood in your air kelapa muda! In Indonesia, sappanwood is the natural red coloring in wedang uwuh and bier pletok. I have never tried JUST sappanwood so I'm not sure about its flavor in itself, maybe it's neutral flavored. But sappanwood typically pairs well with spices that pair well with pandan, so it might be worth a try! It's a nice crimson color that looks good for both Christmas and Chinese New Year.
Leave a comment