In a mixing bowl, mix self-rising flour, beaten eggs and melted ice cream until well combined. Next, add in grated coconut and brown sugar to taste.

Pour a small amount of batter onto the pan.

When bubbles appear on surface and begin to break, flip the pancake over and cook the other side.

Remove the pancake from pan when it turns golden brown.

For the Pandan (green) layer, mix all pandan layer ingredients together and stir until smooth.

Cook over medium heat while stirring continuously until it slowly boils and mixture thickens.

Spoon the pandan mixture into a small empty container and set aside to cool.

For the Coconut (white) layer, mix all coconut layer ingredients together stir until smooth.

Cook over medium heat while stirring continuously until it slowly boils and mixture thickens.

Spoon the coconut mixture into the same container over the pandan layer. Repeat the procedure, alternating Pandan layer and Coconut layer for 3 times until there are 6 layers created.

Once done, let it cool down to room temperature and garnish it with King’s Cookies ‘N’ Cream ice cream.

Mix evaporated milk with Rose Cordial Syrup in a glass until well blended. Slowly pour in ice cream soda until glass is almost filled.

Garnish with King’s Chocolate Chip ice cream onto the top and it is ready to be served.

Pour ¼ cup of strawberry syrup into ice cream bowl. Keep ¼ cup for ice cream decoration.

Drizzle remaining strawberry syrup onto ice cream.

4 Top with sliced strawberries and pistachios.

5 Decorate with mint leaves. Ready to be served.

Drizzle remaining strawberry syrup onto ice cream.

Top with sliced strawberries and pistachios.

Decorate with mint leaves. Ready to be served.

Place strawberries into a highball glass.

Add 1 scoop of Strawberry ice cream.

Add in raspberries and another scoop of Strawberry ice cream.

Place strawberry biscuit sticks and strawberry cookies onto ice-cream. Ready to be served.