An Indonesian favourite with a grown-up pandan twist
This Bandoeng’22 Cendol Cocktail is a playful cocktail inspired by one of Indonesia’s most beloved sweet drinks. With Bandoeng’22 Pandan Liqueur, coconut milk, palm sugar syrup and tapioca pearls, it combines the comforting flavours of classic cendol with a more festive, adult twist.
Creamy, fragrant and lightly sweet, this is the kind of cocktail-dessert serve that surprises people in the best way. It feels familiar to those who know cendol, yet fresh and intriguing to anyone discovering these flavours for the first time.
What is cendol?
Cendol, also written as tjendol, is a popular Southeast Asian drink or dessert made with green jelly or pearls, coconut milk and palm sugar syrup. It is especially loved in Indonesia and is often served cold, making it both refreshing and comforting at the same time.
This cocktail version keeps the heart of cendol intact: creamy coconut, sweet palm sugar and a pandan-like green identity. Instead of the traditional green jelly strings, this recipe uses pandan tapioca pearls, giving the drink a fun texture and an easy cocktail presentation.
Why pandan, coconut and palm sugar work so well together
Few flavour combinations feel as naturally connected as pandan, coconut and palm sugar. Coconut milk brings softness and richness, palm sugar adds warm caramel-like sweetness, and Bandoeng’22 Pandan Liqueur ties everything together with its fragrant aromatic character.
That balance is what makes this cocktail feel both indulgent and refreshing. It has the soul of a dessert, but the easy drinkability of a chilled tropical cocktail.
Source and photos: Nancy van Batenburg for Culy.nl
Ingredients for Bandoeng’22 Cendol Cocktail
For 4 persons:
- 140 ml Bandoeng’22 Pandan Liqueur
- 200 ml coconut milk
- 50 g pandan tapioca pearls
- ice cubes or crushed ice
- 100 g palm sugar (gula djawa)
- 100 ml water
How to make Bandoeng’22 Cendol Cocktail
- Cook the pandan tapioca pearls according to the instructions on the package, then set aside.
- Make the palm sugar syrup by adding the palm sugar and water to a saucepan. Bring to the boil and let it simmer until the sugar has fully dissolved. Leave to cool.
- Add the cooked tapioca pearls to the palm sugar syrup and let them cool further.
- Spoon two tablespoons of the tapioca pearls and syrup into each glass.
- Fill the glasses with ice cubes or crushed ice.
- Pour in the coconut milk.
- Finish by pouring over the Bandoeng’22 Pandan Liqueur.
- Serve with a long spoon and stir before drinking.
Serving suggestion
Serve this cendol cocktail in a tall glass with plenty of ice and a long spoon or straw. It works beautifully as a tropical after-dinner cocktail, a playful dessert drink or a refreshing serve during warm weather.
Because of its creamy coconut base and sweet palm sugar syrup, this cocktail also pairs well with Indonesian desserts, spicy food or festive Asian-inspired gatherings.
Cocktail tip
Let the palm sugar syrup cool fully before assembling the drinks. This helps keep the cocktail refreshing and allows the layers of coconut milk, syrup and pandan liqueur to look more attractive in the glass before stirring.
For extra visual appeal, use clear glasses so the pearls, syrup and milky layers remain visible.
A dessert cocktail with a Bandoeng’22 signature
What makes this cocktail so charming is the way it brings together nostalgia, texture and fragrance. It is not a standard tropical cocktail, but something much more specific and memorable: a drink inspired by Indonesian sweet culture, reimagined with Bandoeng’22 Pandan Liqueur. That makes it a beautiful example of how Bandoeng’22 can move naturally between cocktails, desserts and heritage-inspired serves.
Discover more Bandoeng’22 cocktails and desserts
Looking for more recipes with Bandoeng’22 Pandan Liqueur? Explore more of our cocktails, desserts and tropical serves, and discover how pandan brings aroma, color and originality to every glass.
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FAQ: Bandoeng’22 Cendol Cocktail
What is a cendol cocktail?
A cendol cocktail is a drink inspired by traditional cendol, made with ingredients such as coconut milk, palm sugar syrup and pandan-flavoured elements. This version adds Bandoeng’22 Pandan Liqueur for a grown-up twist.
Is cendol a drink or a dessert?
Cendol is often seen as both. It can be enjoyed as a refreshing drink, but it also has the sweetness and texture of a dessert.
What is in the Bandoeng’22 Cendol Cocktail?
This recipe contains Bandoeng’22 Pandan Liqueur, coconut milk, pandan tapioca pearls, palm sugar and water, served over ice.
Why use pandan liqueur in a cendol cocktail?
Pandan liqueur adds a fragrant, aromatic depth that fits naturally with coconut milk and palm sugar, while making the drink more festive and suitable as a cocktail.
Can I serve this as a dessert cocktail?
Yes. Because of its creamy texture, sweet flavour and tapioca pearls, this cocktail works very well as a dessert-style drink after dinner.
