Go Back
es cantik manis

Sweet Cantik Ice (Es Cantik Manis)

Es Cantik Manis is a refreshing Indonesian dessert drink that combines coconut flavors, fermented cassava, and fragrant pandan syrup, topped with a scoop of creamy kopyor coconut ice cream. It’s colorful, tropical, and indulgent—perfect for summer gatherings or to impress your guests with an authentic Indonesian treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 Servings
Course: Cold Beverage, Dessert
Cuisine: Indonesian
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Mix
  • 2 young coconuts kelapa muda, flesh scooped – tender coconut flesh, similar to Thai coconut flesh sold in Asian stores.
  • 400 g coconut pulp sari kelapa – chewy coconut jelly, sometimes called “nata de coco.”
  • 300 g fermented cassava tape singkong, diced – available in Indonesian/Asian stores; slightly sweet and tangy.
  • 500 –600 ml coconut milk santan, simmered with a pinch of salt – use canned coconut milk, diluted with water for a lighter base.
Topping
  • 750 ml kopyor ice cream es krim kopyor – specialty coconut-flavored ice cream; substitute with coconut ice cream if unavailable.
  • 180 ml coco pandan syrup sirup coco pandan – a fragrant red syrup made from pandan leaves and coconut essence; available in Asian grocery stores. Use about 2 tablespoons per serving.
Garnish
  • 6 maraschino cherries ceri merah
  • 6 pandan leaves daun pandan, tied into a knot – optional, for authentic fragrance and presentation.

Instruction
 

  1. Prepare six tall serving glasses.
  2. Divide the coconut flesh, coconut pulp (nata de coco), and diced fermented cassava evenly into each glass.
  3. Pour about 80–100 ml of warm-simmered coconut milk (cooled) into each glass.
  4. Add crushed ice or ice cubes if desired for extra chill.
  5. Place one generous scoop of coconut ice cream on top of each glass.
  6. Drizzle 2 tablespoons of coco pandan syrup over the ice cream.
  7. Garnish with a pandan leaf and a maraschino cherry.
  8. Serve immediately with a long spoon and straw.

Notes

  • Fermented Cassava (Tape Singkong):
    • Fermented rice (sake lees or amazake, Japan): Similar sweet-fermented taste, though with a different texture.
    • Sweet fermented drinks (kefir, kombucha, amazake): These can inspire the same “sweet-ferment” flavor profile, although they are not cassava-based.
    • Candied yam / sweet potato chunks: A non-fermented substitute to mimic the soft-sweet texture of tape.
    • DIY option (for adventurous cooks): If you can find frozen cassava (sold in many Asian/African stores in the West), you can try making your own tape at home by buying a starter culture online (Indonesian or Asian suppliers often sell “ragi tape” or “tape yeast”).
    • You can also substitute with ripe diced sweet plantains or canned lychee for a similar texture and sweetness.
  • Coco Pandan Syrup: Can be found in Asian grocery stores (brands like Rose Brand or Kokindo). If you can’t find it, use grenadine syrup + a few drops of pandan extract as a quick replacement.
  • Kopyor Ice Cream: This is a special coconut ice cream. Substitutes: regular coconut ice cream or even vanilla ice cream + coconut flakes.
  • Coconut Pulp (Sari Kelapa / Nata de Coco): Commonly sold in Asian supermarkets in jars or cans. If unavailable, use coconut jelly or canned tropical fruit cocktail.
  • Coconut Milk: Western canned coconut milk is usually thicker. For a lighter version (closer to Indonesian style), mix 1 can coconut milk with 1 can of water, then simmer with a pinch of salt.
  • Serving Tip: Western guests may prefer it less sweet—start with 1 tablespoon syrup and adjust to taste.