Culinary Innovation: Tasty and Unique Synthetic Coconut Ice Recipe

es kopyor sintetis resep
es kopyor sintetis resep

Fresh young coconuts are usually processed into a refreshing cold beverage. In terms of its name, the recipe for “kw coconut ice” or synthetic coconut ice doesn’t use real kopyor coconuts. Instead, it replaces the kopyor coconut ingredient with agar-agar formed into kopyor coconut shapes. Would you like to try this synthetic coconut ice recipe?

Ingredients of Kopyor Coconut Ice Recipe

“In Javanese, ‘kopyor’ means young coconuts that are not yet fully formed. In some communities in Central Java, ‘kopyor’ is also referred to as ‘goroh,’ representing a genetic anomaly in coconut fruits with characteristics of softer coconut flesh that separates from its shell. It contains less water and has a unique aroma compared to regular coconut flesh. (Wikipedia)”

kelapa kopyor bahan utama resep es kopyor
kelapa kopyor

Kopyor coconuts can be identified by gently shaking the fruit from side to side, and you’ll hear a sound as if the coconut is filled with sand. Kopyor coconuts are highly favored for their refreshing taste when served as a beverage. Compared to regular coconuts, due to their rarity and difficulty in finding them, the price of kopyor coconuts can be four to five times higher.

Because kopyor coconuts are usually rare in the market, we can work around it by making synthetic kopyor coconut ice or “es kelapa kopyor kw.” The process is quite simple; it involves creating a coconut milk agar-agar solution. However, the agar-agar is not molded in containers. The mature agar-agar is poured gradually over ice cubes, allowing it to thicken and solidify into a form resembling shredded coconut.

es kopyor sintetis resep

Synthetic Coconut Ice Recipe

Recipe by Hani
This refreshing synthetic kopyor ice is made from agar-agar formed to resemble kopyor coconuts.
Prep Time :30 minutes
Cook Time :40 minutes
Total Time :1 hour 10 minutes
Course :Minuman
Cuisine :Indonesian


  • 1 sachet plain agar-agar powder
  • 1 liter coconut milk
  • 1 tsp salt
  • Fresh raspberry syrup or Marjan pandan coconut syrup
  • Ice cubes


  • Mix the agar-agar powder, coconut milk, and salt in a saucepan until well combined.
  • Heat the mixture while stirring until it boils, then turn off the heat.
  • Prepare large ice cubes and place them at an angle inside a large bowl.
  • Slowly and gently pour the hot agar-agar mixture onto the large ice cubes, allowing it to solidify and resemble kopyor coconut shreds.
  • Transfer the synthetic coconut ice to glasses, serve with syrup and ice cubes.



u003cliu003eChoose a coconut that feels heavy and sounds full when tapped. This indicates that the coconut meat inside is fresh.u003c/liu003eu003cliu003eAfter cracking open the coconut, carefully extract the coconut flesh. Ensure you gather the soft and not overly firm parts of the flesh.u003c/liu003eu003cliu003eKeep the coconut flesh stored in cold water to maintain its moisture and prevent it from drying out.u003c/liu003eu003cliu003eIf adding sugar syrup, make sure to create a syrup with the right consistency. Use sugar and water in proper proportions for the desired sweetness.u003c/liu003eu003cliu003eServe kopyor ice with sufficient ice cubes to enhance its freshness. Additionally, consider adding coconut water or sugar water to adjust the desired sweetness level.u003c/liu003eu003cliu003eSome variations of kopyor ice include coconut milk or regular milk to enhance flavor. Choose fresh coconut milk or milk that suits your taste.u003c/liu003eu003cliu003eIncorporate fresh fruit slices or jelly as toppings to add a variety of flavors and textures to your kopyor ice.u003c/liu003e
Hello, I'm Hani and I enjoy collecting recipes from various social media platforms. I've tried some of them on my blog. Hopefully, they can help mothers with cooking.