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)”
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.