It's taken me over a year to put an Indonesian-inspired dessert on the blog. I'm pretty embarrassed about that, being Indonesian and all. But when I think about it, I'm not that surprised. To me dessert is ooey gooey brownies, blondies, and chocolate cake with super rich fudge icing. What can I say, I ate a lot of Entenman's cakes when I was younger. Indonesian desserts have a different meaning for me. My memories of Indonesian desserts are of my mom and her friends frying up batches of pisang goreng, while I just ate and eavesdropped on the conversation. Also, sharing es buah with my mom, who always served me a bowl with the best chewy fruits. When I made this I was trying to capture the best of the Indonesian dessert soups, think sweet coconut, starchy element, & fruit. This dessert is comprised of a coconut & green tea "soup", passion fruit jelly, tapioca, candied kumquats, and kiwi. I like the chewy stickiness of the tapioca along with the coconut and green tea. Green tea is not exactly an Indonesian staple, but it's replacing pandan flavoring (which is hard to find outside of Queens, NY, just saying). I used seasonal fruits, and I wanted this to be as simple as possible. Why simple? Because when I eat a spoonful of this, I don't need an armful of ingredients to take me back to my Indonesian roots.