Indonesian Fruit Cocktail Recipe
This Indonesian fruit cocktail recipe is similar to Es Teler but I’ve switched up the fresh fruit a bit using mango instead of jackfruit.
I haven’t been brave enough to purchase a whole jackfruit yet, though it is high on my list as I’ve seen so many delicious recipes for it lately. Let me know if you have a good recipe for it!
Be sure to save this to Pinterest for later!
My love of food is one of the reasons I travel. I adore Indonesian food and Asian food in general. When I visited several years ago, it was my first trip to Asia.
I fell hard for the people and loved learning about Indonesian games and seeing Gili Trawangan, one of the coolest places I’ve been so far! So many good times!
Every place we visited had amazing food, from the incredible Indonesian desserts to the fun Indonesian snacks we were given on the bus.
Though it’s really a fruit cocktail salad, Es Teler is considered a dessert. You’ll find it on the menu in restaurants and sold by street vendors.
Honestly, I made this in the morning and ate one serving right away. It was a pretty decadent breakfast!
To make it a little easier and healthier in the morning, shorten the ingredient list by three just by omitting the syrup. Use unsweetened coconut, and you’ll have an easy and delicious breakfast with no added sugar.
I hope this Indonesian fruit cocktail recipe becomes one of your favorite recipes for dessert! Check out my dessert recipes section for more ideas.
Ingredients
Young Coconut
This is the only ingredient you may have to search for. I have a few Asian markets near me, and they always have young coconuts. The meat is much softer than the coconut you typically buy in grocery stores. Also known as green coconut, this delicious fruit is packed with vitamins and minerals, too.
We’ve also used regular coconut flakes in this dessert.
Avocado
In the states, we often think of avocado as a savory fruit, but in the last few years, more and more people have discovered how amazing avocado is in smoothies! Avocado actually has more potassium than bananas and the texture is super creamy due to the high healthy fat content.
Mango
Mango is another traditional fruit of Indonesia. A ripe mango is super sweet and pairs perfectly with the avocado and coconut. It’s also very rich in antioxidants like Vitamin C. If you can’t find fresh mango, canned fruit is okay, but this is so much better with fresh fruit. Just don’t make this with a can of fruit cocktail!
Pandan Syrup
Pandan is a sweet syrup, basically what we call simple syrup, but made with pandan leaves.
I’ve used traditional palm sugar in this recipe, which is a little sweeter than granulated sugar. Palm sugar is usually sold in discs in Asian markets and is similar in texture to brown sugar.
Coconut Milk
I’ve used unsweetened coconut milk in this recipe, so it’s lower in calories and fat. It’s vegan so it’s naturally non-dairy, so won’t bother those with lactose issues.
However, this is a dessert, so feel free to take this dessert to the next level by using canned coconut cream, heavy cream, half and half, or condensed milk.
Directions
Making the Pandan Syrup
The first step is to make the syrup of sugar and pandan leaves as it has to cool.
I used 2 discs of palm sugar which equals about three-quarters of a cup.
Add the palm sugar discs and pandan leaves to the water in a small saucepan and bring it to a simmer until the sugar melts. Set aside.
How to Make this Fruit Cocktail Recipe
The toughest part of this fruit cocktail recipe is getting the meat out of the coconut. This Youtube video will help if you’ve never done it before.
I used the meat from one young coconut for 4 servings. Cut the meat into bite-sized pieces.
Cut the avocado and mango into bite-sized pieces.
I layered the fruit in small mason jars, ending with mango just for aesthetics. I like pretty desserts! You could also use martini glasses.
Drizzle about a half tablespoon of pandan syrup over fruit.
Sprinkle a little shredded coconut on top.
What makes this fruit cocktail recipe different is that it’s served with crushed ice on top. Add about one tablespoon of crushed ice to the top.
Pour coconut milk over the crushed ice, top with a bit more coconut, and take your taste buds on a trip to Indonesia!
I’ve used fruits that are traditional to Indonesia, but you can use any seasonal fruit. Fresh is preferred.
This is meant to be eaten the day you make it, but it can be kept for a day or so in an airtight container.
More Easy Recipes
Indonesian Fruit Cocktail Recipe
Ingredients
- 1 Young Coconut Regular coconut is not the same as young coconut and won't work.
- 1 Avocado
- 1 Mango
- 2 tbsp Pandan Syrup
- 4 tbsp Shredded coconut
- 8 tbsp Coconut Milk unsweetened in the refrigerated section of grocery store.
Instructions
Making the Pandan Syrup
- The first step is to make the syrup as it has to cool.
- I used 2 discs of palm sugar which equals about three-quarters of a cup of sugar. Any kind of sugar will work.
- Add the palm sugar discs and pandan leaves to ¼ cup of water in a small sauce pan and bring it to a simmer until the sugar melts. Set aside.
Making the Fruit Cocktail
- Cut the meat from a young coconut into bite-sized pieces.
- Cut the avocado and mango into bite-sized pieces.
- Layer the fruit in 4 small mason jars or dessert dishes, ending with mango.
- Sprinkle about a half tablespoon coconut on top of each dessert.
- Add about 1 tablespoon crushed ice on top of each dessert.
- Pour 2 tablesppons of coconut milk over the crushed ice on each dessert, top with rest of the coconut, and enjoy!
