📝 About This Recipe
Originating from Central Java in the 1980s, Es Teler is a luxurious Indonesian fruit cocktail that translates to 'intoxicated ice' because its refreshing sweetness is said to be addictively good. This vibrant bowl features a creamy coconut milk base layered with buttery avocado, fragrant jackfruit, and tender young coconut meat. It is a harmonious marriage of tropical textures and floral aromas, topped with a signature drizzle of sweetened condensed milk.
🥗 Ingredients
The Fruit Foundation
- 2 large Ripe Avocado (scooped out with a spoon into bite-sized chunks)
- 10-12 pods Nangka (Jackfruit) (seeded and sliced into thin strips)
- 1 piece Young Coconut (Kelapa Muda) (meat scraped into long ribbons)
- 200 grams Grass Jelly (Cincau) (cut into small cubes)
- 150 grams Kolang-Kaling (Palm Fruit) (cooked, sliced, and chilled)
Coconut Milk Base & Syrup
- 400 ml Thick Coconut Milk (fresh or high-quality canned)
- 2 pieces Pandan Leaves (tied into knots)
- 150 grams Granulated Sugar (adjust to preferred sweetness)
- 1/4 teaspoon Salt (to balance the richness)
- 100 ml Water
Assembly and Garnish
- 1/2 cup Sweetened Condensed Milk (for drizzling)
- 4-6 cups Shaved Ice or Crushed Ice (as needed)
- 1 tablespoon Selasih (Basil Seeds) (soaked in warm water until bloomed)
👨🍳 Instructions
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1
In a small saucepan, combine the water, granulated sugar, and one knotted pandan leaf. Simmer over medium heat until the sugar is completely dissolved to create a simple syrup.
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2
In a separate saucepan, combine the thick coconut milk, salt, and the second pandan leaf. Heat gently over low heat, stirring constantly to prevent the milk from curdling. Bring to a bare simmer, then remove from heat and let it cool completely.
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3
Prepare the jackfruit by removing the seeds and slicing the yellow flesh into long, elegant 1cm strips.
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4
Cut the avocados in half, remove the pits, and use a spoon to scoop out large, rustic chunks. Avoid mashing them; you want distinct pieces for texture.
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5
Scrape the meat of the young coconut using a coconut grater or a spoon to create long, thin ribbons. Reserve some of the coconut water if you prefer a thinner consistency.
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6
Rinse the grass jelly and palm fruit under cold water, then dice the jelly into 1cm cubes and slice the palm fruit into halves.
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7
Once the coconut milk and syrup have reached room temperature, chill them in the refrigerator for at least 30 minutes for the most refreshing result.
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8
Prepare your serving bowls or tall glasses. Place a generous spoonful of grass jelly and palm fruit at the bottom of each.
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9
Layer in the avocado chunks, followed by the ribbons of young coconut and the strips of fragrant jackfruit.
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10
Pack the bowl with a high mound of shaved ice. The ice should stand slightly above the rim of the bowl.
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11
Pour 3-4 tablespoons of the prepared coconut milk over the ice, followed by 2 tablespoons of the pandan simple syrup.
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12
Generously drizzle sweetened condensed milk over the top of the ice in a spiral pattern.
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13
Garnish with a teaspoon of bloomed basil seeds and a small piece of jackfruit for visual flair.
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14
Serve immediately with a long spoon. Instruct your guests to stir the components together so the melting ice creates a creamy, fruity nectar.
💡 Chef's Tips
Use the ripest avocados possible; they should feel like room-temperature butter when eaten. If fresh jackfruit is unavailable, use canned jackfruit in syrup, but rinse it thoroughly to control the sugar levels. Always cook the coconut milk with a pinch of salt—it is the secret to making the tropical flavors 'pop'. For the most authentic texture, use a manual ice shaver; if using a blender, pulse the ice until it reaches a snow-like consistency. Don't skip the pandan leaves; their vanilla-like aroma is essential for the authentic Indonesian flavor profile.
🍽️ Serving Suggestions
Serve as a cooling counterpoint to spicy Indonesian dishes like Beef Rendang or Ayam Penyet. Pair with a side of 'Pisang Goreng' (Indonesian fried bananas) for a complete afternoon snack. Serve in chilled coconut shells for a stunning, tropical presentation at dinner parties. For an adult twist, a splash of coconut rum can be added to the coconut milk base. Enjoy as a standalone mid-afternoon treat during a hot summer day.