Ingredients

  • Serves 1-2 people
  • 1 coconut

  • 100 ml coconut water

  • 100 g tapioca pearls

  • 1 avocado

  • 100 g jackfruit

  • 100 ml sweetened condensed milk

  • 100 ml coco pandan syrup

  • 150 ml crushed ice

Es Oyen
Recipe Courtesy of
Rika Kartika

Es Oyen

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Es Oyen is known to come from the Flower City of Bandung, West Java. The name Oyen itself is associated with a mixed ice seller in Bandung named Pak Oyen. Thanks to the popularity of Mr Oyen's ice shop, Es Oyen was born. The bright mix of yellow jackfruit, green avocado, white coconut flesh and translucent pearls in this Indonesian dessert is a delight to behold. The wonderful blend of textures and juicy sweetness from the fruits and coconut water will leave you refreshed in no time.
  • Easy
  • 10 min
  • 5 min
  • 10 min
  • 2 steps
  • 8 Ingredients
  • Easy
  • 2 steps
  • 8 Ingredients
  • 10 min
  • 5 min
  • 10 min

Directions

  1. Cut the avocado and coconut

    • Cut the avocado into 1cm cubes and set aside.

    • Cut the coconut open and pour the water into a bowl and shave the coconut meat. Set aside.

    Choose a young coconut so that the meat is soft and chewy.

    Cut the avocado and coconut


  2. Cut the jackfruit

    • Cut the jackfruit into 1cm cubes and set aside.
    Cut the jackfruit


Combine and serve!

  • In a serving glass, add crushed ice, tapioca pearls, jackfruit, avocado, coconut water and meat.

  • Top it up with sweetened condensed milk and coco pandan syrup according to taste. Serve!

Liquid sugar can be replaced with honey.

Combine and serve!
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    Ingredients
    • Serves 1-2 people
    • 1 coconut

    • 100 ml coconut water

    • 100 g tapioca pearls

    • 1 avocado

    • 100 g jackfruit

    • 100 ml sweetened condensed milk

    • 100 ml coco pandan syrup

    • 150 ml crushed ice

    Nutrition
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