This iced sweet treat of coconut water, sugar syrup and young coconut flesh is one of Indonesia’s most popular drinks. Es degan is the Javanese name, while elsewhere in Indonesia it’s called es kelapa muda (literally iced young coconut). Traditionally it’s drunk from the young coconut shell, which works well if you buy one with the top already cut open. Any sort of sugar syrup can be used, including one made from coconut sugar. I use simple sugar syrup from the cocktail cabinet, which you can make by heating equal quantities of white sugar and water until the sugar dissolves, then letting it cool (store the rest in fridge for cocktails). Es degan is so simple it hardly needs a recipe, though you may find the video below and instructions on getting into a young coconut helpful.
Serves 1 or 2
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