Indonesian · 4 glasses

Indonesian Coconut Cooler

Set coconut milk in cubes, floating in coconut water. Unlike any other drink here.

40 min A proper cook Vegetarian

Ingredients

  • 4 coconuts, grated, brown skin removed
  • 12 tsp agar agar powder
  • 7 tbsp sugar
  • Fresh coconut water
  • Rose syrup
  • Salt

Method

  1. Squeeze the grated coconut through muslin with a little water at a time until the liquid runs clear. About 2 litres.
  2. Sugar and salt in, bring to a boil.
  3. Dissolve the agar agar in a little of the cold coconut milk first, then stir it into the boiling pan for a minute.
  4. Off the heat, cool, and set in the fridge.
  5. Spoonfuls of the set mixture into each glass over ice, fill with chilled coconut water, and drip rose syrup through it.

Questions people ask about Indonesian Coconut Cooler

How long does Indonesian Coconut Cooler take?

About 40 minutes from starting to sitting down, and it is a proper cook. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of coconut milk in Indonesian Coconut Cooler?

Use cashews blended smooth with water, about 15 cashews to a cup. Similar body, no coconut flavour.

Can I make Indonesian Coconut Cooler ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Indonesian Coconut Cooler vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

How long does home-made indonesian coconut cooler keep?

Best made and drunk the same day. Anything blended with fruit separates within a couple of hours, so stir or shake it before pouring.

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