Es Jeruk Kopyor - Coconut and Orange Juice

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Last updated: Jul 8, 2014 — Published: Jul 8, 2014 — By: Anita — Leave a Comment

Kelapa kopyor (kopyor coconut) is created when a regular coconut undergoes a chimera process. I am not an expert in biology, but you can read the wiki entry if you are interested. Kopyor coconut is prized for its tender and succulent flesh, with an aroma that is distinct from regular coconut flesh, and we enjoy it mainly in snack or dessert. Since it is highly unlikely to get a hold of kopyor coconut flesh outside of Indonesia, you can always use a regular coconut flesh, or follow my recipe to create imitation kopyor coconut flesh. ♥

Author: Anita Jacobson

Categories: Drink

Cuisine: Indonesian

Ingredients: Fruit

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Serves: 8

Print Recipe

Ingredients

3 cups coconut milk
3 tablespoon sugar
1/4 teaspoon salt
1 packet Swallow brand plain agar-agar powder (7 gram)
enough ice cubes to half fill a medium size mixing bowl
8 cups orange juice
ice cubes

Instructions

Imitation kopyor coconut
1. Place coconut milk, sugar, salt, and a packet of plain agar-agar powder in a pot. Turn on the heat and bring to a boil, stirring constantly until all the sugar and agar-agar powder have completely dissolved. Turn off the heat.
2. Half fill a medium size mixing bowl with ice cubes. With a ladle, scoop out coconut milk and agar solution and pour into the mixing bowl to harden and set, it will look like coconut flesh. Scoop out the imitation flesh and place in a clean bowl. Repeat until all the coconut milk and agar solution has been turned into coconut flesh.
Coconut and orange juice.
1. Divide the imitation kopyor coconut flesh into 8 serving glasses, top with orange juice and ice cubes.