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Tender coconut delights

Lip-smacking ice-creams and puddings can be made with tender coconut



ICE COLD DESSERT Rose and tender coconut ice cream

It is an ingredient that is readily available. Add tender coconut and some ingredients and what you get is a delectable dish.

Tender coconut pudding

Ingredients

China grass - 10 gm
Water - one cup
Tender coconut water - one cup
Thin scrapings of tender coconut - quarter cup
Finely grated coconut - quarter cup
Condensed milk - one tin
Milk - two cups
Sugar - five and a half tbsp

Method

Soak china grass in one-cup water and dissolve over low flame. Remove from heat. Add tender coconut water. In another pan dissolve four tbsp sugar in milk and condensed milk over low heat, stirring continuously. Add china grass mixture once sugar dissolves and remove from heat. Strain into a flat glass dish. Arrange tender coconut scrapings over the pudding and refrigerate. Roast grated coconut and one-and-a-half tbsp sugar over a low flame. Sprinkle over the pudding before serving.

Rose and tender coconut ice cream

Ingredients
Milk - one litre
Sugar - one and a half cup
Cornflour- quarter cup
Cream- one and a half cup
For flavour
Red roses - two
Tender coconuts - two
Rose essence - seven drops

Method

Clean and finely chop rose petals. Chop the flesh of the tender coconut. Mix the rose essence, rose petals and tender coconut in a bowl and set aside.

Dissolve corn flour in quarter cup milk and set aside. Pour the rest of the milk into a pan and bring to boil. Add sugar and simmer for five minutes. Add the dissolved corn flour and simmer for another five minutes. Stir continuously. Remove from flame and cool. Add the rose mixture and cream to the milk. Mix well and pour into a dish and freeze till slushy. Remove and beat with a whisk until smooth and cream. Freeze again until firm for about four to six hours.

Tender coconut-cashew nut special

Ingredients

Tender coconut - 100 gm
Chopped spring onion - 50 gm
Chopped tomato - 50 gm
Chilli powder - three gm
Garam masala powder - three gm
Ginger-garlic paste - three gm
Turmeric powder - one gm
Tomato ketchup - one tbsp
Chopped coriander leaves - two tbsp
Soaked cashew nut - 25 numbers
Oil - 30 ml
Salt - to taste
Water - half cup

Method

Cut tender coconut length wise (it should be medium tender). Saute spring onion, add tomatoes, chilly powder, garam masala powder andginger-garlic paste till it coats the tender coconut.

Add soaked cashew nuts, salt to taste and tomato ketchup. Add water. Let it simmer on a low flame for two to three minutes. Garnish with coriander leaves. Serve hot.

INDU NARAYAN

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