📝 About This Recipe
A beloved Indonesian classic, Es Teler is a refreshing fruit cocktail that originated in the 1980s and has since become a national treasure. This vibrant dessert features a luscious base of creamy avocado, tender young coconut, and fragrant jackfruit, all swimming in a chilled pool of sweetened coconut milk and condensed milk. It is the perfect balance of buttery, fruity, and icy textures, making it the ultimate treat for a hot tropical day or as a cooling finish to a spicy meal.
🥗 Ingredients
The Fruit Foundation
- 2 large Ripe Avocados (pitted and scooped into bite-sized chunks)
- 10-12 pods Jackfruit (fresh or canned in syrup, sliced into thin strips)
- 1 cup Young Coconut Meat (scraped into long thin ribbons)
- 1/2 cup Grass Jelly (Cincau) (cut into 1-cm cubes)
- 1/2 cup Attap Seeds (Kolang-kaling) (rinsed and sliced)
The Creamy Liquid Base
- 400 ml Coconut Milk (full-fat for best richness)
- 2 pieces Pandan Leaf (tied into a knot)
- 1/4 teaspoon Salt (to enhance the coconut flavor)
- 1/2 cup Sweetened Condensed Milk (plus extra for drizzling)
The Sweetener and Texture
- 1/2 cup Granulated Sugar (for the simple syrup)
- 1/2 cup Water (for the simple syrup)
- 1 tablespoon Basil Seeds (Selasih) (soaked in warm water until bloomed)
- 4 cups Shaved Ice or Crushed Ice (as needed)
👨🍳 Instructions
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1
Start by making the simple syrup: In a small saucepan, combine the granulated sugar and 1/2 cup of water. Simmer over medium heat until the sugar is completely dissolved. Remove from heat and let it cool completely.
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2
Prepare the coconut milk infusion: In another saucepan, combine the coconut milk, salt, and the knotted pandan leaves. Heat gently over medium-low heat, stirring constantly to prevent the milk from curdling. Once it reaches a gentle simmer and smells fragrant, remove from heat and let it cool.
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3
Soak the basil seeds in a small bowl with about 1/4 cup of warm water. They will swell and develop a gelatinous coating within 5-10 minutes. Drain any excess water and set aside.
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4
Prepare the jackfruit by removing the seeds and slicing the yellow flesh into long, elegant julienne strips.
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5
Scoop the avocado flesh using a spoon. You can either make small chunks or use a melon baller for a more decorative look. Set aside in a cool place to prevent browning.
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6
If using fresh young coconut, scrape the meat out using the edge of a spoon or a coconut scraper to get long, thin ribbons. Reserve the coconut water for another use or to thin out the dessert later if desired.
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7
Prepare your serving vessels. Authentic Es Teler is best served in wide-rimmed glass bowls or tall dessert glasses to showcase the colorful layers.
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8
Begin assembly: Place a generous spoonful of grass jelly, attap seeds, and coconut ribbons at the bottom of each bowl.
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9
Layer the avocado chunks and jackfruit strips on top of the base ingredients.
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10
Mound a large scoop of shaved ice or crushed ice over the fruit. The ice should stand slightly above the rim of the bowl.
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11
Pour 3-4 tablespoons of the cooled coconut milk mixture and 2 tablespoons of simple syrup over the ice.
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12
Top with a spoonful of bloomed basil seeds for a lovely textural contrast.
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13
Finish with a dramatic drizzle of sweetened condensed milk over the peak of the ice. Serve immediately with a long spoon and a straw.
💡 Chef's Tips
Always use perfectly ripe avocados; they should be soft to the touch but not brown inside to ensure a buttery texture. If you cannot find fresh jackfruit, the canned version in syrup works well—just be sure to rinse it if you want to control the sugar levels. For the most authentic flavor, don't skip the pandan leaf in the coconut milk; it provides that essential 'Indonesian' aroma. To keep the avocado from oxidizing while you prep, toss the chunks gently in a little bit of the simple syrup. Adjust the sweetness at the end—some prefer more condensed milk for a creamier finish, while others like more simple syrup for a cleaner sweetness.
🍽️ Serving Suggestions
Serve alongside spicy Indonesian dishes like Beef Rendang or Ayam Penyet to cool the palate. For a luxury version, add a scoop of Durian flesh or Durian ice cream on top. Pair with a side of crispy 'Krupuk' (shrimp crackers) for a traditional Indonesian snacking experience. If serving at a party, set up an 'Es Teler Bar' where guests can choose their own fruit ratios and sweetness levels. Enjoy with a glass of chilled Jasmine tea to balance the richness of the coconut milk.