An iced fruit cup of avocado, young coconut and jackfruit in sweetened coconut milk and condensed milk over shaved ice — Indonesia's favorite tropical refresher.
Created in 1980s Jakarta by Solonese vendors Tukiman and Samijem Darmowijono, who sold es campur from a cart on Jalan Semarang; won a 1982 contest to find Indonesia's signature drink and was popularized nationwide.
Buttery avocado, tender coconut and perfumed jackfruit mingle in a cold, creamy-sweet coconut bath laced with condensed milk. Every spoonful is a different soft-juicy texture, lush and tropical and endlessly refreshing.
Avocado's high fat content emulsifies into the coconut milk, giving the drink a uniquely silky, custard-like body distinct from other watery iced desserts.
Variations
With added cincau (grass jelly), nata de coco, durian, or pandan syrup; es teler durian deluxe versions
On the Palate
Where Es Teler sits in the Indonesian flavor cloud
Ingredients
Serves 4
How it's made
7 steps · 20 min
- 16 min
Scoop young coconut flesh into strips and reserve its water.
- 25 min
Cube ripe avocado and slice jackfruit into bite-size pieces.
- 33 min
Whisk coconut milk with a little condensed milk and sugar syrup.
Watch outWhisk the coconut milk with condensed milk and syrup until fully blended and smooth before you thin it.
- 42 min
Thin the mixture with the reserved coconut water for drinkability.
Watch outThin with the reserved coconut water just to a sippable pour — too thick and it drinks like a pudding, too thin and it's watery.
- 52 min
Pile the fruit into tall glasses or bowls.
- 62 min
Add a generous mound of shaved ice over the fruit.
- 72 min
Pour the sweet coconut milk over and finish with extra condensed milk.
Watch outPour the cold coconut milk over only right before serving so the shaved ice hasn't melted and diluted it.
