Pandan Paradise: A Pandan Colada

Name: Pandan Paradise: A Pandan Colada
Yield: 10
Cuisine: American

Recipe: Tantai “Tan” Khantachavana , BKK New York , New York City

Photo: Heather Willensky

April 25, 2025

This pandan colada from Thai restaurant BKK New York is what happens when the Piña Colada meets Malaysian dessert cendol. Here, drink creator Tantai “Tan” Khantachavana sweetens that beloved rum and coconut combination with pandan and banana peel syrups, balances it with the acidity of the pineapple and lime juices, and rounds out the flavors with coconut water.

Ingredients

1 oz. white rum
1 oz. aged rum
1 oz. coconut cream
1 oz. coconut water
1/2 oz. banana peel syrup
1/2 oz. pandan syrup
1/2 oz. fresh lime juice
1/2 oz. pineapple juice

Tools:shaker, strainer
Glass:Collins
Garnish:toasted coconut shreds, pineapple fronds

Preparation

Shake all of the ingredients with ice, then strain into an ice-filled glass . Garnish.
Banana Peel Syrup Let the banana peel sit with sugar (equal amount by weight) overnight in a container. The sugar will extract the flavor and liquid out from the peel, no heat required (similar to making a traditional simple syrup for your coffee). Strain the syrup through a strainer when it’s ready. The syrup will last for a month at room temperature and up to 2 months in a refrigerator.
Pandan SyrupCombine 7 oz. of sugar and 3 1/2 oz. of water, plus 4-5 drops of pandan extract.