Indonesian Es Teler

• •2 piece Ripe Avocados (pitted, peeled, and cubed or sliced)
• •1 Canned Jackfruit in Syrup (20 oz (560g), drained and sliced or cubed)
• •1.5 cup Young Coconut Meat (fresh or frozen, thawed and cut into strips)
• •1 cup Full-Fat Coconut Milk
• •0.5 cup Sweetened Condensed Milk (or to taste)
• •0.5 cup Simple Syrup (or to taste (equal parts sugar and water, simmered until dissolved and cooled))
• •4 cup Shaved Ice (or crushed ice)

Instructions

1. 1

   Prepare the simple syrup if not using store-bought. Combine equal parts sugar and water in a small saucepan, bring to a simmer, stir until sugar dissolves, then remove from heat and let cool completely. This can be done in advance.

2. 2

   Prepare your fruits: pit, peel, and cube or slice the ripe avocados. Drain the canned jackfruit and slice or cube it. If using fresh young coconut, scoop out the meat and cut into strips. If using frozen, thaw it and cut into strips.

3. 3

   Assemble the Es Teler in individual serving bowls or tall glasses. First, add a layer of shaved ice (about 1 cup per serving).

4. 4

   Arrange equal portions of the prepared avocado, jackfruit, and young coconut meat over the shaved ice in each bowl.

5. 5

   Drizzle about 1/4 cup of coconut milk, 2-3 tablespoons of sweetened condensed milk, and 2-3 tablespoons of simple syrup over the fruit and ice in each serving. Adjust amounts to your preferred sweetness.

6. 6

   Serve immediately with a long spoon or straw and enjoy the refreshing layers!

Chef's Tips

• 💡For an extra fragrant coconut milk, gently warm the coconut milk with a knotted pandan leaf for 5 minutes, then let it cool completely before using. Remove the pandan leaf.
• 💡Experiment with other fruits like longan, nata de coco (coconut jelly), or even durian for a more adventurous twist.
• 💡To make perfect shaved ice at home, you can freeze water in shallow trays, then use a sturdy spoon or fork to scrape flakes, or use a blender/food processor for a finer texture.