Es Teler (Avocado, Jackfruit and Coconut Ice)
A cold Indonesian dessert drink of creamy avocado, sweet jackfruit and soft young coconut over shaved ice, covered with coconut milk, syrup and condensed milk.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the syrup
Put the sugar, water and in a small saucepan over medium heat. Stir until the sugar dissolves, then let it boil gently for 3 minutes without stirring. Let it cool to room temperature, then remove the .
- 100g sugar
- 100ml water
- 1
✅ Done when: the syrup is clear and smells of pandan (or vanilla)
Salt the coconut milk
Stir the salt into the coconut milk until it dissolves. A little salt makes the coconut milk taste richer. Keep it in the fridge until you need it.
- 200ml coconut milk
- ¼ tsp salt
Fill the glasses
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Add ice and toppings
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Serve
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Make the syrup
Put the sugar, water and in a small saucepan over medium heat. Stir until the sugar dissolves, then let it boil gently for 3 minutes without stirring. Let it cool to room temperature, then remove the .
- 100g sugar
- 100ml water
- 1
✅ Done when: the syrup is clear and smells of pandan (or vanilla)
Salt the coconut milk
Stir the salt into the coconut milk until it dissolves. A little salt makes the coconut milk taste richer. Keep it in the fridge until you need it.
- 200ml coconut milk
- ¼ tsp salt
Fill the glasses
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Add ice and toppings
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Serve
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The Story Behind the Dish
Es means 'ice' in Indonesian. Es teler became famous in the 1980s, when a Jakarta seller won a national competition with her recipe and opened a chain of shops that is now found all over Indonesia.
It is a classic way to cool down in the tropical heat, sold by street carts and in food courts everywhere.
⭐ Why It's Famous
Creamy avocado as a sweet dessert surprises many people, but it pairs perfectly with coconut and condensed milk.
💡 Fun Fact
'Teler' is Indonesian slang for feeling a little dizzy or dreamy, said to describe how happy and relaxed you feel after a glass.
Jakarta, Indonesia
-6.21°S, 106.85°E
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