Indonesian Es Kelapa Muda: Iced Young Coconut Refresher with Palm Sugar

If using pandan, steep the knotted leaf in the chilled coconut water for ten minutes to lend a gentle grassy aroma, then remove it.

Serves 4

Ingredients

• 3 cups fresh young coconut water, chilled
• 1 cup soft young coconut meat, shredded
• 3 tablespoons palm sugar syrup
• 2 tablespoons fresh lime juice
• 1 pandan leaf, tied in a knot (optional)
• 2 cups ice cubes
• 1 cup chilled sparkling water
• Lime wheels, for garnish
• Fresh mint sprigs, for garnish

Instructions

1. If using pandan, steep the knotted leaf in the chilled coconut water for ten minutes to lend a gentle grassy aroma, then remove it.
2. In a pitcher, stir together the coconut water, palm sugar syrup and lime juice until the sweetener fully dissolves.
3. Taste and adjust with a little more lime for tang or palm sugar for sweetness as you like.
4. Divide the shredded young coconut meat among four tall glasses.
5. Fill each glass with ice cubes.
6. Pour the sweetened coconut water over the ice, filling each glass about two-thirds full.
7. Top with a splash of chilled sparkling water and stir once gently to keep it lively.
8. Garnish with a lime wheel and a sprig of fresh mint and serve immediately, ice-cold.
9. Known across Indonesia as es kelapa muda, young coconut ice is a beloved street-side refresher sold from roadside stalls and beach vendors under the tropical sun. This alcohol-free version balances naturally sweet coconut water with fragrant palm sugar and bright lime, delivering the pure, hydrating taste of the tropics in a single frosty, spoonable glass.

Nutrition (estimated, per serving)

• Calories: 110 kcal
• Protein: 2g
• Fat: 3g
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 16g
• Sodium: 180mg