Combine coconut milk, ice cream, pandan extract, coconut cream, and sweetener (if using) in a blender. Tip: For extra creaminess, freeze the coconut milk can overnight and scrape out the solidified cream.

Add ice cubes and blend on high until completely smooth, about 45 seconds. Tip: Stop to scrape down sides if needed—the shake should be thick but pourable.

Taste and adjust sweetness with more syrup if desired. Tip: Pandan can vary in intensity—add another 1/4 tsp extract if you want stronger flavor.

Pour into chilled glasses and garnish with toasted coconut flakes. Tip: For café-style presentation, rim glasses with coconut sugar before pouring.