Cendol: The Southeast Asian Iced Coconut Dessert Drink That Beats the Heat and Wins on Texture

Learn how to make cendol, the beloved iced dessert drink from Southeast Asia made with pandan jelly noodles, coconut milk, and palm sugar syrup—cooling, sweet, and totally unique

If you’ve never crunched your way through a chilled glass of cendol on a steamy day, you’re missing one of Southeast Asia’s most playful and satisfying summer treats. Equal parts dessert and drink, cendol combines silky coconut milk, chewy pandan noodles, and rich palm sugar syrup over a mountain of shaved ice. It’s sweet, nutty, grassy, and surprisingly refreshing—even in tropical humidity.

Found in Malaysia, Indonesia, Singapore, and southern Thailand, cendol isn’t just a nostalgic street snack—it’s a fixture of family recipes, roadside carts, and high-end cafés alike.

What is cendol and where did it come from?

Cendol (also spelled chendol or tjendol) is a traditional iced dessert drink that originated in Java, Indonesia, though it quickly spread across Southeast Asia. The name “cendol” refers to the signature green jelly noodles made from rice or mung bean flour and naturally colored with pandan leaf extract. These jellies are extruded through a slotted sieve into cold water, giving them their worm-like shape.

Historically, cendol was prepared at home using handmade ingredients and served as a family treat during religious festivals and Ramadan. It’s often compared to Filipino halo-halo or Vietnamese chè, though cendol is simpler and coconut-forward. In recent years, it's seen a resurgence thanks to its nostalgic charm and Instagram-worthy appearance.

Why cendol is more than just a pretty dessert

Cendol offers a rare trifecta in the world of summer drinks: it's cold, texturally satisfying, and surprisingly complex. The chewy noodles contrast with smooth coconut milk, while the palm sugar syrup adds a deep, almost smoky sweetness. It cools the body, satisfies a sweet tooth, and feels like a full dessert experience in one tall glass.

It’s also dairy-free, naturally gluten-free, and easy to veganize. Making the noodles yourself is worth the effort for authenticity, but they’re increasingly available pre-made in Asian markets.

Cultural fun facts about cendol you probably didn’t know

• In 2018, cendol was declared an official cultural heritage of Indonesia, though many other nations also claim it.

• Traditional vendors still make the pandan noodles by hand daily and chill them in huge ice tubs.

• In Malaysia, cendol is often served with durian for a daring (and divisive) flavor combo.

Cendol is nostalgia in a glass—with a texture that surprises and delights

Whether it’s your first time making cendol or a return to childhood memories, this is one of the few drinks that rewards you with both flavor and fun. It’s unlike any other iced treat in the world—one that invites slowness, joy, and a little cultural curiosity with every bite and sip.