Indonesian Fruit Cocktail Recipe
A dessert often served in restaurants and sold as a street food in Indonesia.
- 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.
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!
Serving: 1 | Calories: 252kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Sodium: 49mg | Potassium: 362mg | Fiber: 5g | Sugar: 25g | Vitamin A: 633IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 1mg