Drinks
Fresh Es Doger with Pink Coconut Milk Sauce, Bandung Style
Prep
15 min
Cook
10 min
Servings
4
Level
Easy
Es Doger (Indonesian shaved ice with sweet coconut milk sauce) is a legendary, refreshing drink from Bandung made with shaved ice, a pretty pink savory-sweet coconut milk sauce, and combined with fermented cassava (tape), avocado, and white bread. It tastes sweet, rich, and cold all at once — perfect as a companion while waiting for iftar (ngabuburit) or as a thirst-quencher on a scorching afternoon. Its colorful appearance also makes es doger a favorite among all ages.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 ml instant thick coconut milk
- 300 ml water
- 150 grams granulated sugar
- 2 leaves pandan leaves
- 1/4 tsp salt
- 3-4 drops pink food coloring
- 150 grams fermented cassava (tape singkong), diced
- 1 whole ripe avocado, scooped into balls
- 2 slices white bread, cut into small cubes
- 100 grams kolang-kaling (sugar palm fruit), boiled and sweetened (optional)
- 4 tbsp cocopandan syrup or red syrup
- 4 tbsp sweetened condensed milk (white)
- to taste shaved ice/crushed ice
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👩🍳 Instructions
- 1 Make the coconut milk sauce: put the instant thick coconut milk, water, granulated sugar, pandan leaves, and salt into a pot. Cook over low heat while stirring continuously so the coconut milk doesn't curdle.
- 2 Cook until the sugar dissolves and the coconut milk simmers gently (don't let it boil over), then turn off the heat and let it cool slightly.
- 3 Add the pink food coloring drop by drop into the coconut milk sauce while stirring, adjusting the color until you get a pretty pink just like classic es doger.
- 4 Strain the coconut milk sauce to remove the pandan leaves, then chill it in the fridge for at least 1 hour so it's nice and cold when served.
- 5 Prepare serving glasses or bowls, then add the diced fermented cassava, avocado pieces, white bread cubes, and kolang-kaling to taste as the filling.
- 6 Add a generous amount of shaved ice on top of the filling.
- 7 Pour the chilled pink coconut milk sauce over the top to taste, until the filling and ice are partially submerged.
- 8 Drizzle with cocopandan syrup or red syrup, then top with sweetened condensed milk as the finishing touch.
- 9 Stir briefly before eating, and serve the es doger while it's still cold and fresh.
💡 Tips
• Use low heat when cooking the coconut milk and keep stirring so it doesn't curdle or clump.
• For a natural pink color without artificial dye, you can substitute a bit of red dragon fruit juice or strawberry syrup.
• Feel free to customize the filling to your taste — add black grass jelly (cincau), cendol, or jackfruit for extra flavor and texture variety.
• Serve immediately after adding the shaved ice so the texture stays coarse and fresh instead of melting quickly.
📊 Nutrition Facts / serving
260 kkal
Calories (kcal)
3 gramg
Protein
12 gramg
Fat
38 gramg
Carbs
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