Es teler sits comfortably in the middle of a Venn diagram of “dessert” and “refreshing drink”: it's one of many similarly hard-to-classify (but wonderful to eat) sweets found throughout Asia. This Indonesian treat is served in a glass but is most often eaten with a spoon. Served throughout Indonesia—by street vendors and fancy restaurants alike—es teler is beloved for its cooling properties, and is often consumed “as an afternoon snack,” says Lara Lee, the author of the cookbook Coconut & Sambal. This dessert features young coconut meat; crunchy, jelly-like toddy palm seeds; creamy avocado; pleasantly fibrous jackfruit; and chewy tapioca. Look for pandan leaves in the freezer section of Asian grocery stores; their floral vanilla flavor makes the leftover syrup great in coffee or spooned over ice cream. For a shortcut, used canned young coconut meat and coconut water. A shaved ice machine makes easy work of the crushed ice.
Cocopandan syrup can be stored in an airtight container in refrigerator up to 5 days.
Pandan leaves, tapioca pearls, coconut gel, fresh coconuts, canned young coconut meat, and toddy palm seeds can be found at grocerythai.com. Jackfruit in syrup can be found at foodsofnations.com, or find them at South Asian grocery stores in your community.