🕒 Prep Time: 10 mins | 🍽️ Serves: 2-3
🧾 Ingredients:
- Tender coconut water – 1 cup (chilled)
- Tender coconut flesh – ½ cup (scooped soft pulp)
- Full-fat milk – 1 cup (boiled & cooled)
- Condensed milk – 2–3 tbsp (adjust for sweetness)
- Cardamom powder – ¼ tsp
- Jaggery syrup or sugar – optional (if you prefer a sweeter version)
- Chopped cashews or almonds – 1 tbsp (lightly roasted in ghee)
- Few rose petals or saffron strands – for garnish (optional)
👩🍳 Instructions:
- Blend the coconut flesh:
Take ¼ cup of the tender coconut flesh and blend it into a smooth paste using a little coconut water. Keep the rest of the pulp aside as soft chunks for texture. - Mix the base:
In a bowl, combine the cooled milk, coconut water, blended pulp, and condensed milk. Stir well to make a smooth mixture. - Add flavor:
Add the cardamom powder and the remaining coconut chunks. Mix gently. - Chill and serve:
Refrigerate for at least 1 hour. Just before serving, top with roasted nuts, saffron strands, or rose petals for that extra visual flair 🌸.
🌿 Tips:
- Use very fresh tender coconut (not too mature).
- For a diabetic-friendly version, skip condensed milk and use stevia or date syrup.
- You can also add a splash of coconut milk for an extra creamy twist.
