Es Kelapa Muda

Ingredients

• 1000ml (34 fl oz / 4 cups) young coconut water, chilled
• 300g (10.6 oz) young coconut flesh, shredded or scooped into bite-sized pieces
• 400g (14.1 oz / about 4 cups) crushed ice
• 100g (3.5 oz / 1/2 cup) palm sugar (gula jawa), chopped, for syrup
• •••See the full ingredient list and shop it in the app.

Method

1. 1Chill: Place glasses and the container of young coconut water in the refrigerator for at least 30 minutes so the drink will be very cold when served.
2. 2Prepare coconuts if using fresh: Secure the young coconut on a stable cutting board wrapped in a kitchen towel to hold it steady. Using a heavy knife or cleaver, carefully cut the top away while cutting away from your body. Pour the coconut water into a measuring jug and scoop out the flesh with a spoon. If you prefer a safer tool, use a dedicated coconut opener or ask your market to open it.
3. 3If using packaged coconut: Drain packaged young coconut flesh and measure the chilled coconut water into the jug.
4. 4Make palm sugar syrup: In a small saucepan combine 100g (3.5 oz / 1/2 cup) chopped palm sugar and 120ml (4 fl oz / 1/2 cup) water. Add the rinsed pandan leaves if using. Heat over medium, stirring until the sugar dissolves. Simmer gently for 2 to 3 minutes until the syrup slightly thickens, then remove from heat. Let cool, discard pandan leaves, and strain the syrup into a clean container. Chill the syrup before using.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.