Page 209 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 ripe mango, pealed, pitted, and cubed

1 cup (250 g) strawberries, hulled and quartered

8 oz (250 g) coconut gelatin pieces (any color) or sweet jackfruit (fresh or
canned)

6-8 cups ice cubes

½ cup (125 ml) sweetened condensed milk

½ cup (125 ml) rose syrup

1 Bring the coconut milk and pinch of salt to a boil in a small pot; set aside to cool.

2 Drain the syrup from the canned lychees and longans and place in a large bowl. Add
the mango, strawberries, and coconut gelatin; mix together and set aside in the

refrigerator for about 20 minutes.

3 Divide the fruit mixture evenly between four glasses.

4 Put ice cubes in a blender and crush them and layer over the fruit molding a mound
on top.

5 Spoon the coconut milk over the ice equally. Drizzle the condensed milk and rose
syrup over the ice (2 tablespoons for each glass). Serve immediately.