Recipe Sample a few of these delights made of coconut
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
