Es Teler
“A lavish iced fruit cocktail of avocado, young coconut and jackfruit in sweetened coconut milk and condensed milk over shaved ice, Indonesia's celebrated tropical refresher.”
Where it comes from
Created in mid-20th-century Jakarta/Java as an elevated es campur, popularized nationwide.
On the plate
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.
How it works
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
Ingredients
Serves 4
How it's made
7 steps · Show ↓10 min active
How it's made
7 steps · Show ↓- 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.
- 42 min
Thin the mixture with the reserved coconut water for drinkability.
- 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.
