60 gmlight palm sugar½pandan leaf, bruised, cut into strips and knotted (see note)4canned water chestnuts, drained20lychees, peeled1small mango, flesh cut into 1cm diceTo serve:coconut milk or coconut creamTo serve:shaved ice
Combine sugar, pandan leaf and 60ml water in a saucepan and stir over medium heat until sugar dissolves (1-2 minutes). Transfer to a bowl placed over ice and set aside to cool.
Rinse water chestnuts and thinly slice. Blanch (10-20 seconds), then refresh. Drain.
Divide lychees, mango and water chestnut among bowls. Drizzle over syrup and coconut milk, top with ice and serve immediately.
Note Pandan leaves are available from Asian