A practical, home-style ice kopyor recipe, a fresh choice for the iftar menu

illustration photo: Gemini AI

Brilio.net – Preparing fresh drinks to break the fast is now easier to do at home. Kopyor ice is one of the favorite choices because of its sweet taste and unique texture. You don’t need to look for rare original coconut kopyor, because ice kopyor can be made synthetically but is still delicious with simple ingredients.

Required Ingredients

Before starting, make sure all of the following ingredients are available in your kitchen:

– Coconut Water: 400ml.
– Coconut milk: 400ml.
– Granulated sugar: 4 tbsp.
– Plain Agar-Agar: 2 packs.
– Cocopandan Syrup: 3 tablespoons.
– Full Cream Sweetened Condensed Milk: 8 tablespoons.
– Ice cubes as needed.

Steps for Making Simple Kopyor Ice

That’s Simple Kopyor
© 2026 brilio.net/Gemini AI

The process of making kopyor ice is quite practical and can be done quickly. Follow these steps:

1. Boil the main ingredients: Combine coconut water, coconut milk and granulated sugar in a saucepan. Boil the mixture while continuing to stir so that the coconut milk doesn’t break.
2. Adding Agar-Agar: Add plain agar-agar to the stew. Stir again until all ingredients are mixed evenly and boil.
3. Form Kopyor: Turn off the heat and let the solution sit for a while so it doesn’t get too hot. Pour the gelatin solution little by little over the ice cubes.
4. Standing Process: Let stand until the solution freezes and forms lumps that look like real coconut kopyor.
5. Serving: Prepare a serving glass filled with ice cubes, then put the homemade kopyor into it. Add cocopandan syrup and Frisian Flag Full Cream GOLD Sweetened Condensed Milk.
6. Finish: Fresh kopyor ice is ready to be served as a menu to break the fast.

FAQ About Kopyor Ice

1. What is the difference between real coconut kopyor and gelatin ice kopyor?

Genuine kopyor coconut is a coconut that has a genetic disorder so that the flesh is soft and separates from the shell, while ice kopyor agar-agar is a synthetic kopyor made from a mixture of coconut milk and agar-agar to imitate the original texture.

2. Why does coconut milk have to be stirred continuously when boiling?

Constant stirring aims to ensure that the coconut milk remains integrated with the coconut water and does not break, so that the resulting kopyor texture will be smooth and creamy.

3. How do you prevent the kopyor from forming too big lumps?

When pouring the gelatin solution over the ice cubes, pour it a little at a time or use a spoon so that the lumps that form are thin and resemble coconut shavings.

4. Can this artificial ice kopyor be stored in the refrigerator?

Yes, you can store the kopyor that has formed in a closed container in the refrigerator. However, it’s best not to mix it with syrup and milk until it’s ready to be served so that it still tastes fresh.

5. Apart from cocopandan syrup, what other syrup is suitable for ice kopyor?

Although cocopandan is the most common choice, you can also use vanilla or melon flavored syrup according to individual tastes to provide a different taste variation.

(brl/tin)