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.
Ingredients
Buah dan es
- 1 large (about 200 g flesh)ripe avocado, peeled and cut into bite-size chunks
- 100 gyoung coconut meat, thinly sliced
- 120 gjackfruit, sliced into thin strips
- 300 gcrushed ice
Kuah santan manis
- 200 mlcoconut milk
- 80 gsweetened condensed coconut milk
- 15 ggranulated sugar
- 100 mlcold water
- 1 pinchfine salt
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •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.
Background
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.
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