Es Teler, often hailed as one of Indonesia's most beloved and refreshing desserts, offers a delightful combination of tropical fruits, sweetened coconut milk, and ice that makes it an irresistible treat, particularly in the hot and humid climate of Southeast Asia. The best way to make Es Teler begins with the selection of fresh, high-quality ingredients, as the dessert’s charm lies in its simplicity and the natural sweetness of the fruits used. The base of Es Teler consists of a colorful mix of fruits such as avocado, young coconut, jackfruit, and sometimes, sweetened melon or papaya, each contributing a unique texture and flavor profile. To start, the avocado is peeled and sliced into thick chunks, offering a creamy, rich texture that contrasts beautifully with the other fruits. The jackfruit, with its sweet, fibrous texture, is cut into small pieces and adds a fragrant, tropical sweetness that elevates the dessert. Young coconut, with its delicate flesh and mild flavor, is scraped out of the coconut shell and cut into thin strips or small pieces, adding a crunchy, refreshing element to the mix. These fruits are combined in a bowl or serving glass, forming the colorful and vibrant base of the dessert.

The magic of Es Teler lies in the sweetened coconut milk that ties everything together, creating a creamy, indulgent liquid that complements the freshness of the fruit. To prepare the coconut milk, fresh coconut milk is simmered with a bit of sugar until it reaches the perfect sweetness, while still maintaining the rich, coconut flavor that defines the dessert. Some variations of Es Teler may use condensed milk to add extra sweetness and creaminess, while others may add a splash of pandan extract or a pinch of salt to enhance the flavors. Once the coconut milk has been sweetened to perfection, it is poured generously over the fruit mixture, allowing the flavors to meld together. To further elevate the dessert, a generous amount of shaved or crushed ice is added on top, providing a refreshing coolness that balances the richness of the coconut milk and the natural sweetness of the fruit. In some regions of Indonesia, Es Teler is also garnished with a sprinkle of roasted peanuts or sesame seeds, which add a delightful crunch and savory contrast to the sweetness of the fruit and coconut milk. The dessert is often served in a tall glass or a bowl, making it both visually appealing and perfect for sharing among friends or family. Es Teler is typically enjoyed as a dessert, but its refreshing qualities also make it a popular snack or drink to cool down on a hot day.

It is commonly found in Indonesian street food stalls, restaurants, and cafes, where it is often enjoyed as a midday pick-me-up or after a hearty meal. While the recipe may vary slightly depending on regional preferences or personal taste, the key to making the best Es Teler is to focus on using the freshest, ripest fruits and ensuring the coconut milk is balanced perfectly with sweetness and richness. The beauty of Es Teler lies in its ability to highlight the natural flavors of the tropical fruits while providing a satisfying, creamy, and cooling experience. It’s a dessert that embodies the Indonesian love for fresh ingredients and vibrant flavors, offering a sweet escape from the heat and an indulgence that is both refreshing and comforting. Whether enjoyed as a sweet treat during a hot afternoon or as a celebratory dish at a gathering, Es Teler is more than just a dessert—it’s a symbol of the richness and diversity of Indonesian cuisine, where the bounty of tropical fruits is celebrated in every spoonful. Making Es Teler at home is an easy and rewarding process, as it requires little more than a few simple ingredients, but the result is a decadent, yet light, dessert that brings the flavors of Indonesia to life with every bite.