-
1
Dice the avocado flesh into 1–2 cm cubes. Work quickly; the flesh should be fully ripe — yielding under light pressure — but hold its shape when cut. Divide evenly among four deep glasses or bowls.
-
2
Add the young coconut flesh strips and diced jackfruit to each vessel in roughly equal portions alongside the avocado. The three fruits should sit as distinct pieces, not compressed together.
-
3
Lay the grass jelly cubes over the fruit. The jelly should be firm and cut cleanly — it provides the only bitter counterpoint in the bowl; soft or collapsed jelly surrenders that contrast entirely. This is where the dish lives or dies: the textural and flavour balance between the yielding avocado, the chewy coconut, the fibrous jackfruit, and the firm, faintly bitter jelly must be present in every mouthful.
-
4
Pile shaved ice generously over the contents of each vessel. The ice must be fine and powdery, not coarse — it should mound without collapsing and begin to melt slowly into the liquids below.
-
5
Drizzle sweetened condensed milk over the ice, then pour the chilled coconut milk around and over the mound. The combined liquid should pool at the base and begin to seep upward through the ice; taste to confirm the sweetness is giddying but not cloying — the coconut milk tempers the condensed milk.