Es campur (mixed iced fruit dessert)

An Indonesian and Malay cooling dessert, its name meaning "mixed ice": tropical fruit, jellies and shaved ice with sweet coconut milk and a red syrup. Common at evening markets during the fasting month.

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Method

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1. Mix the coconut milk with the condensed milk, and refrigerate.
2. Dice the fruit, and divide among four large glasses or bowls along with the jellies.
3. Pile plenty of shaved ice on top (can be made in a blender from ice cubes).
4. Drizzle with the red syrup, then pour over the cold coconut milk mixture.
5. Serve immediately with a long spoon, mixing together before eating.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Any fresh, sweet fruit works; the avocado is surprising but characteristic.
• Always assemble right before serving, so the ice doesn't melt.

Similar recipes

• Coconut pineapple rice pudding (payasam light) · Indian
• Piña colada (Caribbean pineapple and coconut cocktail) · Spanish & Portuguese
• Mango sticky rice · Southeast Asian
• Coconut tapioca pudding with mango · Chinese
• Khao niao mamuang (sticky rice with mango and coconut cream) · Southeast Asian
• Steamed egg pudding with fruit (zhēng dànggāo) · Chinese

More southeast asian ideas

• Kuih dadar (coconut-palm sugar filled pandan pancakes)
• Kluay buat chi (banana in coconut milk)
• Tub tim krob (crispy "ruby" water chestnuts in coconut milk)
• Khanom krok (coconut rice flour mini pancakes)
• Sangkaya fak thong (coconut custard steamed in a pumpkin)
• Chè ba màu (three-colour dessert: beans, jelly, coconut milk)

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