Indonesian & Malaysian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Es Teler
A refreshing Indonesian iced dessert drink loaded with avocado, jackfruit, and young coconut in sweetened coconut milk.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
4 steps- 1
In a small bowl, whisk together the coconut milk, sweetened condensed milk, palm sugar syrup, and the 1/2 cup coconut water until smooth, then chill the mixture for 10 minutes.
- 2
Divide the avocado chunks, shredded young coconut, and sliced jackfruit evenly among four tall serving glasses.
- 3
Pour the chilled sweetened coconut milk over the fruit until each glass is about three-quarters full, then add a generous handful of crushed ice to each.
- 4
Stir gently to combine, taste and add a little more palm sugar syrup if you prefer it sweeter, and serve immediately with a spoon so the ice stays cold and crisp.
Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving350
Calories
4 g
Protein
26 g
Carbs
29 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Es teler is an Indonesian iced fruit dessert-drink often served from street stalls, cafes, and home kitchens when the weather is hot. It sits near the same Southeast Asian dessert family as Malaysian shaved-ice drinks, but this bowl is built around creamy avocado, fragrant jackfruit, young coconut, and sweet coconut milk rather than a heavy pile of toppings.
Listahan note
This version keeps the assembly fast and puts the balance on texture: soft avocado, chewy young coconut, juicy jackfruit, and enough crushed ice to keep each spoonful cold. The coconut milk mixture is chilled briefly first so the ice does not melt the moment it hits the glass.
Technique cues
- Use ripe avocado that is soft enough to spoon but not collapsing. Overripe avocado turns the drink muddy instead of giving clean creamy pieces.
- Chill the coconut milk mixture before pouring. A cold base keeps the crushed ice crisp longer and makes the dessert feel refreshing instead of heavy.
- Stir gently at the end rather than fully mixing everything. Es teler is best when each spoonful catches different fruit pieces, ice, and sweet coconut milk.
Kitchen flow
- Parallel prep
- Whisk and chill the coconut milk base first, then cut the avocado and jackfruit while it cools.
- Make-ahead
- Make the sweetened coconut milk base a few hours ahead and keep it cold; cut the avocado right before serving.
- Leftover move
- Turn extra fruit and coconut milk into a quick breakfast bowl with plain yogurt or cooked sticky rice.
- Cleanup rhythm
- Use one mixing bowl, one knife, and serving glasses; rinse the coconut milk bowl right away before it dries around the edges.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Ripe avocado
Creamy fruit base
Purpose: Avocado gives es teler its rich, soft contrast against the ice and coconut.
Handling: Scoop it into bite-size chunks just before assembling so the pieces keep their shape.
Adaptation: Mango changes the drink toward a brighter, juicier bowl, while banana makes it sweeter and softer.
Young coconut meat
Chewy coconut texture
Purpose: Young coconut adds tender chew and a fresh coconut note that canned coconut milk alone cannot provide.
Handling: Shred or slice it into thin strips so it is easy to catch with a spoon.
Adaptation: Canned young coconut strips work well; mature coconut is firmer and will make the dessert less delicate.
Coconut water
Light coconut dilution
Purpose: Coconut water loosens the coconut milk so the base pours easily and does not coat the fruit too heavily.
Handling: Whisk it into the coconut milk mixture before chilling so the base turns smooth.
Adaptation: Cold water can thin the base in a pinch, but the coconut flavor will be simpler.
Jackfruit
Fragrant sweet fruit
Purpose: Jackfruit gives the dessert its floral, tropical aroma and chewy-slick texture.
Handling: Slice it into narrow strips so the flavor spreads through the glass instead of staying in large chunks.
Adaptation: Ripe mango or canned lychee gives a different fruit profile, with less of jackfruit's deep perfume.
Coconut milk
Creamy liquid base
Purpose: Coconut milk carries the sweetness and ties the avocado, coconut, and jackfruit together.
Handling: Whisk until completely smooth before chilling, especially if the can has separated.
Adaptation: Light coconut milk makes a thinner, less rich base.
Sweetened condensed milk and palm sugar syrup
Sweetness and body
Purpose: Condensed milk rounds the coconut base, while palm sugar syrup adds a darker caramel note.
Handling: Start with the listed amount, then adjust only after the ice and fruit are in the glass because cold dulls sweetness.
Adaptation: Use more palm sugar syrup for a deeper flavor, or reduce the condensed milk if you want the coconut and fruit to taste more forward.
Technique notes
- Taste after adding crushed ice, not before. The ice dilutes the base and changes how sweet the drink feels.
- Keep the fruit pieces spoon-size. If they are too large, the drink becomes hard to eat neatly from a tall glass.
- Add the crushed ice last and serve immediately. Once the ice melts, the texture becomes watery and the avocado softens quickly.
Ingredient swaps
- Less sweet path
- Use less sweetened condensed milk, then add palm sugar syrup by the teaspoon after tasting the assembled drink.
- Richer cafe style
- Use full-fat coconut milk and slightly less coconut water for a thicker spoonable base.
- Pantry shortcut
- Use canned young coconut and canned jackfruit, drained well, when fresh fruit is not available.
- Condensed milk alternative
- Use a coconut-based condensed milk alternative for a more coconut-forward version with a slightly different finish.
Serve alongside
- Nasi goreng
- Chicken satay with peanut sauce
- Gado-gado
- Kue lapis
- Jasmine iced tea
- Lime soda
- Cold pandan tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the coconut milk base separately in a sealed container for up to 2 days; store cut fruit separately when possible.
- Do not reheat this dessert; serve it cold and stir the chilled base before assembling.
- Freezing is not a good fit for the assembled dessert because avocado and coconut milk can turn grainy after thawing.
Equipment
- Small mixing bowl
- Whisk
- Sharp knife
- Tall serving glasses
Make this household-aware
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Plan it in Listahan
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