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Brief Overview
Es Teler is Indonesia’s answer to a refreshing tropical dessert, bringing together the sweetness of ripe fruit with creamy coconut milk and crushed ice.
Often enjoyed as a street food treat or at casual restaurants, it offers relief from the humid heat while capturing the vibrancy of Indonesian flavours. There is something deeply satisfying about its layered freshness that makes it feel like more than just a dessert, carrying the comfort of home for many Indonesians.
This fruit cocktail is celebrated across the archipelago, especially on hot afternoons when the mind and body crave something light, sweet, and revitalising. Its colourful presentation reflects the essence of Indonesian food culture, where taste and visual appeal are always intertwined.
Want to dive deeper into Indonesian Cuisine? Don’t miss our post on 31 Traditional Indonesian Foods to Try
What Is Es Teler?
Es Teler is a chilled fruit cocktail made by combining slices of fresh tropical fruits with coconut milk, sweetened condensed milk, and a generous serving of crushed ice. Some versions include a splash of coconut syrup or simple syrup for added sweetness, creating a dessert that is creamy, sweet, and refreshing all at once.
Each spoonful is cooling and deeply satisfying, offering a mix of textures and natural sweetness. It is the type of dessert that feels indulgent but remains light on the palate, making it a perfect end to a spicy Indonesian meal or simply a refreshing snack under the tropical sun.
Ingredients and Taste
The main fruits used in Es Teler are jackfruit, young coconut, and avocado, each adding their distinct flavour and texture. Jackfruit brings a bold sweetness with its firm, fibrous flesh. Coconut strips add a tender bite and a mild, nutty note, while avocado lends creaminess and a buttery feel.
All of these are layered in a bowl or glass, topped with coconut milk and sweetened condensed milk. Some versions add pandan-flavoured syrup for fragrance and colour. The taste is a marriage of sweet, creamy, and slightly earthy notes, lifted by the coolness of the crushed ice.
The overall experience is comforting and refreshing at the same time. There is the creaminess from the avocado and coconut milk, a hint of caramel sweetness from condensed milk, and a tropical freshness from the jackfruit and coconut strips that make Es Teler memorable.
A Taste of History
Es Teler’s history is rooted in Indonesian culinary creativity, emerging in the 1980s when a street vendor in Jakarta popularised this specific combination of fruits and creamy milk mixture. Although variations of fruit cocktails existed before, this version quickly won hearts.
Its name roughly translates to ‘drunk ice’ because of its intoxicatingly good taste, though it contains no alcohol. Today, Es Teler is served everywhere from roadside stalls to large restaurants, often alongside dishes like satay or fried rice.
This dessert reflects Indonesia’s cultural warmth, where simplicity meets richness in flavour. Each spoonful is a reminder of bustling markets, bright tropical afternoons, and the pride Indonesians take in making everyday foods deeply enjoyable. Es Teler remains an enduring icon of Indonesian dessert culture, loved for both its refreshing taste and its roots in local tradition.
How to make Indonesian Es Teler
Es Teler is Indonesia’s beloved iced fruit cocktail, combining tropical fruits with sweet coconut milk and condensed milk for a refreshing, creamy treat. Expect a colourful medley of textures and sweetness in each spoonful. Prepare all fruits fresh for the most vibrant taste. See the recipe card at the bottom for printable directions
Ingredients
- 200g young coconut flesh (shredded or sliced thin)
- 200g ripe jackfruit (thinly sliced)
- 1 ripe avocado (cubed)
- 200g pandan-flavoured coconut jelly or agar-agar cubes
- 400ml coconut milk
- 200ml sweetened condensed milk
- 300ml coconut water or plain cold water
- 2 tablespoons sugar (adjust to taste)
- Crushed ice (enough to fill serving glasses)
- Pinch of salt
Cooking Instructions
Step 1: Prepare the Coconut Milk Mixture
To begin, combine coconut milk, sweetened condensed milk, sugar, and a pinch of salt in a jug. Stir well until the sugar dissolves completely. Taste and adjust sweetness if needed for a balanced creamy base.
Step 2: Slice the Fruits
Next, thinly slice the young coconut flesh and jackfruit. Cube the avocado. Ensure all fruits are uniform in size for an even and attractive presentation. Set aside.
Step 3: Prepare the Coconut Jelly
If using pandan-flavoured coconut jelly or agar-agar, cut it into small cubes. If store-bought and firm, rinse lightly under cold water to refresh its texture before adding.
Step 4: Chill the Ingredients
Place all the prepared fruits and jelly in the refrigerator for at least 30 minutes. Chilling enhances freshness and keeps the ice from diluting the flavours too quickly when served.
Step 5: Assemble the Es Teler
In serving glasses or bowls, add a generous scoop of crushed ice as the base. This keeps the fruits cold and creates a refreshing texture as it melts slightly.
Step 6: Layer the Fruits
Arrange slices of young coconut, jackfruit, avocado, and coconut jelly cubes over the ice in each glass. Ensure an attractive balance of colours for visual appeal.
Step 7: Pour the Coconut Milk Mixture
Gently pour the sweet coconut milk mixture over the layered fruits and ice until the glass is nearly full. Stir lightly to distribute the milk among the fruits.
Step 8: Add Coconut Water
Top each serving with a splash of chilled coconut water to lighten the texture and add subtle natural sweetness.
Step 9: Final Chill Before Serving
Place the assembled Es Teler in the refrigerator for another 10 minutes to allow all ingredients to meld and chill thoroughly before serving.
Final Step: Serve and Enjoy
Serve immediately with long dessert spoons. Garnish with an extra drizzle of condensed milk if desired. Es Teler pairs beautifully with light Indonesian snacks like fried banana or klepon. Enjoy it as a cooling dessert or afternoon refreshment.
Variations and Substitutions
- Replace jackfruit with ripe mango if unavailable
- Use grass jelly cubes as an alternative to pandan jelly
- Substitute coconut water with ice-cold plain water for a lighter version
- Add palm sugar syrup for a deeper caramel note
Cooking Tips for Perfect Es Teler
- Always use ripe, fresh fruits for the most authentic taste and aroma
- Chill all ingredients before assembling to keep the dessert refreshing longer
- Adjust sweetness gradually to balance fruit natural sugars with the coconut milk mixture
- Use shaved ice if crushed ice is unavailable for a smoother texture
Indonesian Es Teler (Fruit Cocktail)
Ingredients
- 200 g young coconut flesh shredded or sliced thin
- 200 g ripe jackfruit thinly sliced
- 1 ripe avocado cubed
- 200 g pandan-flavoured coconut jelly or agar-agar cubes
- 400 ml coconut milk
- 200 ml sweetened condensed milk
- 300 ml coconut water or plain cold water
- 2 tablespoons sugar adjust to taste
- Crushed ice enough to fill serving glasses
- Pinch of salt
Instructions
- To begin, combine coconut milk, sweetened condensed milk, sugar, and a pinch of salt in a jug. Stir well until the sugar dissolves completely. Taste and adjust sweetness if needed for a balanced creamy base.
- Next, thinly slice the young coconut flesh and jackfruit. Cube the avocado. Ensure all fruits are uniform in size for an even and attractive presentation. Set aside.
- If using pandan-flavoured coconut jelly or agar-agar, cut it into small cubes. If store-bought and firm, rinse lightly under cold water to refresh its texture before adding.
- Place all the prepared fruits and jelly in the refrigerator for at least 30 minutes. Chilling enhances freshness and keeps the ice from diluting the flavours too quickly when served.
- In serving glasses or bowls, add a generous scoop of crushed ice as the base. This keeps the fruits cold and creates a refreshing texture as it melts slightly.
- Arrange slices of young coconut, jackfruit, avocado, and coconut jelly cubes over the ice in each glass. Ensure an attractive balance of colours for visual appeal.
- Gently pour the sweet coconut milk mixture over the layered fruits and ice until the glass is nearly full. Stir lightly to distribute the milk among the fruits.
- Top each serving with a splash of chilled coconut water to lighten the texture and add subtle natural sweetness.
- Place the assembled Es Teler in the refrigerator for another 10 minutes to allow all ingredients to meld and chill thoroughly before serving.
- Serve immediately with long dessert spoons. Garnish with an extra drizzle of condensed milk if desired. Es Teler pairs beautifully with light Indonesian snacks like fried banana or klepon. Enjoy it as a cooling dessert or afternoon refreshment.
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