Es Teler

Es Teler is a refreshing Indonesian dessert of creamy avocado, fragrant jackfruit, and tender young coconut in a sweet, milky coconut bath over crushed ice. It is lush, tropical, and cooling, with a mix of silky, chewy, and icy textures in every spoonful.

Nutrition · per serving

451kcal

4.5gProtein

44.8gCarbs

31.1gFat

7.6gFiber

2 servings

Ingredients

9 items

Buah dan es

ripe avocado, peeled and cut into bite-size chunks1 large (about 200 g flesh)

young coconut meat, thinly sliced100 g

jackfruit, sliced into thin strips120 g

crushed ice300 g

Kuah santan manis

coconut milk200 ml

sweetened condensed coconut milk80 g

granulated sugar15 g

cold water100 ml

fine salt1 pinch

Tips

•If your jackfruit is packed in syrup, drain it well so the dessert does not become overly sweet.
•For a colder result within the time limit, chill the serving glasses in the freezer for 5 minutes while you prep the fruit.
•If sweetened condensed coconut milk is unavailable, use 60 ml coconut cream plus 20 g extra sugar, though the flavor will be slightly less caramel-like.
•Es Teler is often served very sweet in Indonesia; feel free to reduce the sugar slightly if your fruit is especially ripe.

Steps

1
Prepare the fruit: cut the avocado into bite-size chunks, slice the young coconut meat thinly, and slice the jackfruit into thin strips. Keep the avocado pieces fairly large so they stay creamy and do not break up too much when mixed.
1 large (about 200 g flesh) ripe avocado, peeled and cut into bite-size chunks100 g young coconut meat, thinly sliced120 g jackfruit, sliced into thin strips
2
Make the sweet coconut mixture by stirring together the coconut milk, sweetened condensed coconut milk, sugar, cold water, and a pinch of salt until the sugar is dissolved. Taste it cold; it should be sweet, creamy, and slightly salty to balance the fruit.
200 ml coconut milk80 g sweetened condensed coconut milk15 g granulated sugar100 ml cold water1 pinch fine salt
3
Divide the avocado, young coconut, and jackfruit between 2 chilled serving glasses or bowls. For the best texture, distribute the jackfruit evenly so each serving gets its perfume and chew.
1 large (about 200 g flesh) ripe avocado, peeled and cut into bite-size chunks100 g young coconut meat, thinly sliced120 g jackfruit, sliced into thin strips
4
Top each serving with crushed ice, then pour over the sweet coconut mixture. Serve immediately while the ice is still crisp and the fruit is very cold.
300 g crushed ice200 ml coconut milk80 g sweetened condensed coconut milk15 g granulated sugar100 ml cold water1 pinch fine salt

Origin & History

Es Teler is a popular Indonesian iced fruit dessert-drink that became widely loved in the 20th century, especially in urban food stalls and dessert shops. The name is often said to refer to a pleasantly 'tipsy' or dazed feeling from its rich, refreshing sweetness rather than any alcohol. Versions vary, but avocado, young coconut, and jackfruit are among the most classic components.

indonesian dessert vegan avocado jackfruit coconut no-cook beginner

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Steps

Prepare the fruit: cut the avocado into bite-size chunks, slice the young coconut meat thinly, and slice the jackfruit into thin strips. Keep the avocado pieces fairly large so they stay creamy and do not break up too much when mixed.

1 large (about 200 g flesh) ripe avocado, peeled and cut into bite-size chunks100 g young coconut meat, thinly sliced120 g jackfruit, sliced into thin strips

Make the sweet coconut mixture by stirring together the coconut milk, sweetened condensed coconut milk, sugar, cold water, and a pinch of salt until the sugar is dissolved. Taste it cold; it should be sweet, creamy, and slightly salty to balance the fruit.

200 ml coconut milk80 g sweetened condensed coconut milk15 g granulated sugar100 ml cold water1 pinch fine salt

Divide the avocado, young coconut, and jackfruit between 2 chilled serving glasses or bowls. For the best texture, distribute the jackfruit evenly so each serving gets its perfume and chew.

1 large (about 200 g flesh) ripe avocado, peeled and cut into bite-size chunks100 g young coconut meat, thinly sliced120 g jackfruit, sliced into thin strips

Top each serving with crushed ice, then pour over the sweet coconut mixture. Serve immediately while the ice is still crisp and the fruit is very cold.

300 g crushed ice200 ml coconut milk80 g sweetened condensed coconut milk15 g granulated sugar100 ml cold water1 pinch fine salt

Origin & History