← Nouns Cooking · Indonesian & Filipino

Ingredients

• 400 ml Coconut milk
• 1 tbsp Cornflour (cornstarch), mixed with 2 tbsp water
• ¼ tsp Salt
• 1 pandan leaf, knotted (optional)
• 1 large ripe avocado, scooped into small pieces
• 200 g Ripe jackfruit (fresh or jarred), cut into strips
• 200 g young coconut flesh (fresh or frozen), cut into strips
• 960 ml shaved or crushed ice
• 6 tbsp Condensed milk

Method

1. Warm the coconut milk with the salt and pandan (if using) in a small pan over medium-low heat. Stir in the cornflour mixture and cook for 3–4 min, stirring, until slightly thickened; do not let it boil hard.
2. Cool, discard the pandan and chill for 30 min.
3. Divide the avocado, jackfruit and young coconut between four tall glasses or bowls.
4. Pile on the shaved ice, pour over the cold coconut sauce and finish with a generous drizzle of condensed milk. Serve with a long spoon.

Tips

• Add a splash of pandan or rose syrup for the classic pink-green street-stall look.
• For a vegan version use sweetened coconut cream instead of condensed milk.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today Seasaltwithfood