Indonesian Es Campur

Instructions

1. Prepare the palm sugar syrup
   In a small saucepan, combine 1/2 cup palm sugar with 1/4 cup water. Heat over medium heat until the sugar dissolves completely. Remove from heat and let it cool to room temperature.
2. Prepare the fruits and jellies
   Cut the avocado, jackfruit, and banana into bite-sized cubes. Ensure the grass jelly, colored jellies, and attap seeds are also cut into small pieces. Set aside in separate bowls.
3. Assemble the base ingredients
   In each serving glass or bowl, place a portion of grass jelly, nata de coco, cooked tapioca pearls, and attap seeds. These will form the base of your Es Campur.
4. Add the fruits
   Layer the cubed avocado, sliced jackfruit, banana pieces, and colored jellies on top of the base ingredients, distributing them evenly among the serving bowls.
5. Add the shaved ice
   Pack shaved ice on top of the fruit and jelly mixture until the serving bowl is full. The ice should be firmly packed but not compressed too tightly.
6. Pour the sweet liquids
   Drizzle each serving with coconut milk, condensed milk, and palm sugar syrup according to taste preference. Start with about 1/4 cup coconut milk, 2 tablespoons condensed milk, and 1 tablespoon palm sugar syrup per serving.
7. Garnish and serve immediately
   Optionally garnish with a mint leaf or additional fruit on top. Serve immediately with long spoons so guests can mix all ingredients together before eating.