easy indonesian es campur recipe: Refreshing Sweet Fruit Dessert Drink
A beginner-friendly Indonesian-style es campur, or mixed ice dessert drink, made with tropical fruit, coconut milk, sweetened condensed milk, jelly, and crushed ice.
Servings 4
Ingredients
- 1 1/2 cups diced fresh pineapple 225 g
- 1 cup diced ripe mango 165 g
- 1 cup canned or jarred lychees drained, with 1/2 cup lychee syrup reserved (180 g fruit; 120 ml syrup)
- 3/4 cup drained canned young jackfruit sliced into bite-size pieces (130 g)
- 1 medium ripe avocado diced (about 1 cup or 150 g)
- 1/2 cup nata de coco drained (120 g)
- 3/4 cup cubed grass jelly optional (130 g)
- 1 cup unsweetened canned coconut milk chilled (240 ml)
- 1/3 cup sweetened condensed milk 80 ml
- 1/2 cup cold water 120 ml
- 1 pinch fine salt about 1/8 teaspoon or 0.5 g
- 4 cups crushed ice about 600 g
- 2 tablespoons toasted shredded coconut optional, for garnish (12 g)
Instructions
- Drain the lychees and jackfruit well. Reserve 1/2 cup (120 ml) of syrup from the lychees. Dice the pineapple, mango, and avocado into small, spoonable pieces. If using nata de coco and grass jelly, drain and cut them into bite-size pieces as needed.
- In a small pitcher or measuring jug, whisk together the chilled coconut milk, sweetened condensed milk, reserved lychee syrup, cold water, and salt until smooth. Taste the mixture; it should be sweet and creamy, with enough liquid to sip through the melting ice.
- Divide the pineapple, mango, lychees, jackfruit, avocado, nata de coco, and optional grass jelly among four tall glasses or bowls.
- Pile crushed ice over the fruit in each glass. Stir the coconut milk mixture once more, then divide it evenly over the ice.
- Garnish with toasted coconut if desired. Serve immediately with a long spoon and a wide straw so everyone can enjoy both the fruit and the sweet icy liquid.