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.