Homemade CENDOL with delicious creamy Kara coconut cream topping.
Kara coconut topping:
- 1 packet 200ml KARA coconut cream
- 1/2 tsp salt or to taste
- Melted ‘gula melaka’ palm sugar to taste
Combine KARA coconut cream with salt and add sufficient palm sugar syrup to taste. Serve cendol over shaved ice and add Kara coconut topping.