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Plated Es Campur with Coconut Red Bean and Pandan

Name: Plated Es Campur with Coconut Red Bean and Pandan
Ingredients: 150 g coconut cream, canned (room temperature); 232 g sweet red beans; 175 g coconut water (not young, matured sweet)

by cedriklorenzen 60 ingredients 51 steps

This is a wonderful take on Es Campur, an Indonesian-style dessert. This version is slightly more westernised and lighter than the ultra-sweet traditional version. It focuses on fresh coconut flavours, balanced with fruit, the subtle nuttiness of red beans, and a hint of pandan. Presented as a plated dessert, it offers a more refined and elegant feel. The recipe yields 4 to 8 portions—4 for a more generous serving, or 8 for a petite, refreshing finish, perfect if you’re serving multiple courses or just want something light. Although there are a few components, most are simple to prepare and can easily be adjusted or swapped out with your creative variations. For example, the coconut granita adds a nice visual and refreshing texture, but it’s not essential—there’s already plenty of coconut flavour throughout the dish to carry it beautifully on its own. Difficulty – Easy

Ingredients

150 g coconut cream, canned (room temperature)

232 g sweet red beans

175 g coconut water (not young, matured sweet)

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Plated Es Campur with Coconut Red Bean and Pandan

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