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Loading...A beloved Indonesian street-style refresher, this young coconut iced drink combines naturally sweet coconut water with tender coconut meat and a drizzle of palm sugar syrup. Served over ice, it is cooling, hydrating, and lightly sweet — perfect for hot afternoons.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings2
Yield2 tall glasses
Nutrition Facts
Per serving (estimated)
- 190 kcalCalories
- 8 gFat
- 6 gSaturated Fat
- 28 gCarbs
- 3 gFiber
- 24 gSugar
- 2 gProtein
- 55 mgSodium
- 620 mgPotassium
- 55 mgCalcium
- 2 mgIron
- 6 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the drink
- 1 fresh young coconut (kelapa muda), chilled
- 1 cup ice cubes
- 2 tablespoons palm sugar syrup (recipe below)
- 1 pandan leaf, knotted (optional)
- 1 lime wedge, for serving
For the palm sugar syrup
- 60 g palm sugar (gula merah), shaved
- 60 ml water
- 1 pandan leaf, knotted
Directions
- Make the palm sugar syrup: combine shaved palm sugar, water, and the pandan leaf in a small saucepan over low heat. Stir until the sugar fully dissolves and the syrup thickens slightly, about 4 minutes. Remove the pandan leaf and let the syrup cool completely.
- Prepare the young coconut: with a heavy cleaver or the back of a chef's knife, tap around the top of the coconut until the husk is loosened. Drain the clear coconut water into a pitcher.
- Pry open the top of the coconut to reveal the soft, jelly-like meat. Using a spoon, scoop out the tender coconut meat and cut it into bite-sized pieces; set them aside in a small bowl.
- Fill two tall glasses with ice cubes, then divide the coconut meat between the glasses.
- Pour the reserved coconut water over the ice and meat, filling each glass nearly to the top.
- Stir 1 tablespoon of the cooled palm sugar syrup into each glass and add a knotted pandan leaf for aroma if you like.
- Squeeze the lime wedge over each drink, give a gentle stir, and serve immediately with a long spoon and a straw.
- For the best texture, drink while the ice is still crisp and the coconut meat is still cool and slippery.
Cook’s Notes
- Choose young coconuts that feel heavy for their size and have no cracks; the top should still have a smooth, pale husk.
- The coconut water should be clear rather than cloudy; if it smells sour, discard it.
- For a more pronounced caramel note, lightly char the palm sugar before dissolving it.
- Add a splash of fresh lime juice or a few drops of pandan extract for an extra layer of aroma.
- Best enjoyed right away — the ice melts quickly and dilutes the delicate flavor of the coconut water.
