Place peanuts on baking tray. Roast for 12 to 15 minutes in a 350˚F (180˚C) oven until lightly golden. Remove and set aside.
Heat coconut cream with a pinch of salt in a small saucepan. Bring it to a gentle simmer. Transfer to a serving jar and chill in the refrigerator until needed.
Combine water, gula Melaka, and brown sugar in a small saucepan. Bring it to a boil. Lower heat and simmer for about 10 minutes until thick and syrupy. Transfer to a serving jar and chill in the refrigerator until needed.
Place grass jelly, attap palm seeds, and cream corn in separate serving bowls.
When ready to serve, remove molded ice from the freezer. Place in ice shaver receptacle and shave ice as per machine instructions into individual bowls.
Top shaved ice with sweet red bean mash, grass jelly, attap palm seeds, and cream corn. Pour some coconut sauce and gula Melaka syrup over shaved ice. Sprinkle with some roasted peanuts.