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Cool coconut

LEENA LEON
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Recipe Sample a few of these delights made of coconut

A sweet touchCoconut soufflé
A sweet touchCoconut soufflé

Coconut Souffle

Ingredients

Thick coconut milk – 1 and a half cups

Condensed milk – Half cup

Egg yolk – 3

Egg whites – 3

Sugar – Three fourth cup + half cup

Fresh cream – Half cup

Vanilla essence – 1 tsp

Gelatin – 1 tbsp

Salt – 1 pinch

Method

Blend egg yolk, three-fourth cup sugar, melted gelatin, salt and condensed milk. Add coconut milk and mix well, then double boil. Stir in vanilla and let it cool over ice.

Beat egg white creamy and frothy; add half cup sugar little by little, while beating well. Fold in whipped egg whites into the milk mixture and let it set in the refrigerator. When semi set, add fresh cream and fold well.

Grease a pudding dish and transfer the soufflé into it and chill till set.

Coconut Pancake

Ingredients

Coconut grated – Three-fourth cup

Milk – 1 and a half cups

Wheat flour – 1 cup

Oil – 2 tbsp

Sugar – 1 tbsp

Egg – 1

Baking powder – 1 and a half tsp

Cardamom powder – Quarter tsp

Salt – 1 pinch

Method

Beat the egg well, pour milk into it and blend well. Add wheat flour, grated coconut, sugar, salt, cardamom powder, and baking powder. Beat the mixture till it is blended well. Heat a griddle, smear oil and make pancakes with the prepared batter. Serve warm or cold with chutney or jam.

Coconut Apple Smoothie

Ingredients

Coconut – 1 (tender coconut water and its white kernel)

Apple – 1 cup (peeled and sliced)

Sugar – 1 tbsp

Lime juice – 1 and a half tsp

Papaya – 1 cup (peeled and sliced)

Honey – 1 tbsp

Ice cubes – A few

Method

Put all the ingredients in a mixer and blend well. Pour it into a long glass and serve immediately.

LEENA LEON

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