Es Campur

Instructions

1. Prepare the fruits and jellies
   Cut the avocado, jackfruit, and grass jelly into 1/2-inch cubes. Slice the young coconut meat into thin strips. Drain any excess liquid from the nata de coco and attap seeds.
2. Make the palm sugar syrup
   In a small saucepan, combine 1/2 cup palm sugar (or brown sugar) with 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool.
3. Cook the red beans
   If using dried red beans, soak them overnight, then cook in water with 2 tablespoons of sugar until soft, about 45-60 minutes. Drain and set aside. Skip this step if using canned sweetened red beans.
4. Prepare the coconut milk mixture
   In a bowl, mix coconut milk with sweetened condensed milk until well combined. Add a pinch of salt to enhance the flavor. Refrigerate until ready to use.
5. Assemble the dessert
   In each serving glass, place a portion of each prepared ingredient: avocado, grass jelly, tapioca pearls, jackfruit, nata de coco, young coconut meat, attap seeds, and red beans.
6. Add the ice and liquids
   Top each glass with shaved ice. Pour 2-3 tablespoons of palm sugar syrup over the ice, followed by 3-4 tablespoons of the coconut milk mixture.
7. Serve immediately
   Provide long spoons and straws for serving. Es Campur should be enjoyed immediately while the ice is still frozen.