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Fruit cocktail with coconut in mason jars.
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5 from 4 votes

Indonesian Fruit Cocktail Recipe

A dessert often served in restaurants and sold as a street food in Indonesia.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: Indonesian
Servings: 4
Calories: 252kcal


  • 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