Cikuro Bandung: Creamy Iced Dessert, 38% Fewer Calories

Cikuro Bandung is Indonesia's beloved layered iced dessert—sweet condensed milk, fresh fruit, and creamy coconut goodness in every spoonful. This Fat Switch version swaps heavy cream and full-fat coconut milk for Greek yogurt and light coconut milk, cutting 215 calories while delivering the same silky, indulgent texture that made this Bandung classic famous.

25m

Prep Time

Servings

350

Calories

22g

Protein

🛒 Ingredients

✓ 3/4 cup plain Greek yogurt (full-fat or 2%)
✓ 1 cup light coconut milk, chilled
✓ 1/4 cup sweetened condensed milk
✓ 2 tsp raw honey
✓ 1 tsp vanilla extract
✓ 2 cups crushed ice or ice cubes
✓ 1 cup fresh mixed fruit (papaya, mango, pineapple, diced)
✓ 1/4 cup roasted peanuts, roughly chopped
✓ 2 tbsp shredded unsweetened coconut, toasted
✓ Pinch of sea salt
✓ 2 tbsp sweetened condensed milk (for drizzle)
✓ 1 tbsp coconut syrup or light agave nectar
✓ 1 tsp lime juice
✓ Handful of fresh mint leaves for garnish

👨‍🍳 Instructions

1. Prepare the Creamy Base: In a mixing bowl, whisk together Greek yogurt, light coconut milk, 1/4 cup condensed milk, honey, and vanilla extract until smooth and fully combined. The mixture should be pourable but creamy.

2. Make the Sweet Drizzle: In a small bowl, mix 2 tbsp condensed milk with coconut syrup and lime juice. Stir well; this becomes your signature Bandung sauce layer.

3. Toast the Coconut: Lightly toast shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring constantly until fragrant and golden. Set aside to cool.

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4. Prepare Serving Glasses: Divide crushed ice evenly among 4 tall glasses (about 1/2 cup ice per glass). This base keeps everything cold and authentic to the traditional presentation.

5. Layer the Fruit: Scatter diced fresh fruit (papaya, mango, pineapple) evenly over the ice in each glass. Use a mix for color and flavor complexity—roughly 1/4 cup fruit per serving.

6. Add the Creamy Yogurt Layer: Slowly pour the Greek yogurt–coconut mixture over the fruit, dividing equally. About 1/3 cup per glass. The mixture will settle slightly around the fruit.

7. Drizzle with Sweet Sauce: Spoon the condensed milk–coconut syrup drizzle evenly across the top of each glass. Aim for a visible swirl that catches the light.

8. Add the Peanut Crunch: Top each glass with 1 tbsp roasted peanuts and 1/2 tbsp toasted coconut. This adds traditional texture and authentic Bandung character.

9. Garnish and Serve: Place a mint leaf on top of each dessert and add a pinch of sea salt to enhance sweetness. Serve immediately with a long spoon so layers blend with each sip.

10. Optional Chill Ahead: If preparing 1–2 hours early, assemble everything except the yogurt mixture, keep chilled, and add the creamy layer just before serving to prevent sogginess.

📊 Nutrition per Serving

Calories350 kcal

Protein22g

Carbohydrates56g

Fat9g

🏷️ Tags

#Indonesian iced dessert low-calorie#Bandung cikuro recipe healthy#tropical fruit coconut yogurt parfait

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