Es Teler
Es Teler is a vibrant Indonesian fruit cocktail, a delightful symphony of creamy coconut milk, sweet condensed milk, and an assortment of tropical fruits like tender young coconut, rich avocado, and fragrant jackfruit. This refreshing dessert offers a perfect balance of textures and exotic flavors, making it an ideal sweet escape on a warm day.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gyoung coconut meat, shredded
- 2 pcsavocado, diced
- 150 gjackfruit, diced
- 100 mlcondensed milk
- 200 mlcoconut milk
- 50 mlsimple syrup
- 4 cupice cubes, crushed
garnish
- 1 pcspandan leaf, knotted(optional)
Equipment
Chef's knife · Cutting board · Large mixing bowl · Medium mixing bowl · Whisk · 4× Serving glasses
The method
Step by step
- 1
Prepare the young coconut meat by shredding it into thin strips.
About 5 min
Cook’s note: For the best texture, use young coconut meat that is still soft and pliable. If using frozen, thaw it completely before shredding.
- 2
Halve the avocados, remove the pits, scoop out the flesh, and dice it into bite-sized pieces.
About 5 min
Cook’s note: Choose ripe but firm avocados to prevent them from becoming mushy in the drink. A slight give when gently squeezed indicates ripeness.
- 3
Dice the jackfruit into small, manageable pieces.
About 5 min
Cook’s note: Fresh jackfruit can be sticky; lightly oiling your knife and hands can help prevent sticking. Canned jackfruit in syrup can also be used, just drain it well.
- 4
In a large mixing bowl, gently combine the shredded young coconut meat, diced avocado, and diced jackfruit.
About 2 min
Cook’s note: Mix carefully to avoid bruising the delicate avocado pieces.
- 5
In a separate medium bowl, whisk together the condensed milk, coconut milk, and simple syrup until the mixture is smooth and well combined.
About 3 min
Cook’s note: Taste the mixture and adjust the simple syrup to achieve your desired level of sweetness. Some prefer it sweeter, others less so.
- 6
Divide the mixed tropical fruits evenly among four individual serving glasses.
About 2 min
Cook’s note: Use clear glasses to showcase the beautiful layers of fruit and creamy liquid.
- 7
Add a generous amount of crushed ice to each glass, filling it almost to the top, over the prepared fruits.
About 2 min
Cook’s note: Crushed ice melts slower and provides a more refreshing texture than whole ice cubes, ensuring the drink stays cold without becoming too diluted too quickly.
- 8
Slowly pour the creamy milk mixture over the ice and fruits in each glass, allowing it to seep down and coat all the ingredients.
About 2 min
Cook’s note: Pouring slowly helps to distribute the liquid evenly and prevents the ice from splashing.
- 9
Garnish each serving with a small, knotted piece of pandan leaf, if desired.
About 1 min
Cook’s note: Pandan leaf adds a subtle, fragrant aroma that enhances the tropical experience. While not for eating, its scent is a key element of traditional Es Teler.
- 10
Serve the Es Teler immediately to enjoy its refreshing chill and vibrant flavors.
About 1 min
Cook’s note: This dessert is best enjoyed fresh, as the ice will melt and dilute the flavors over time.
Keep it good
For an extra touch of indulgence, consider adding a scoop of vanilla ice cream or a drizzle of rose syrup. While traditionally made with specific fruits, feel free to experiment with other tropical delights like lychee or longan. This recipe is naturally vegetarian and can be made vegan by substituting condensed milk with a plant-based alternative and ensuring coconut milk is dairy-free.
Es Teler is best consumed immediately. If you have leftover fruit mixture, store it separately in an airtight container in the refrigerator. Store the milk mixture in a separate airtight container.
This dish is served cold and should not be reheated. If storing components separately, combine them with fresh ice just before serving.
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