Ingredients
- Tender Coconut Pulp – 2 cups
- Tender Coconut Water-1 cup
- Condensed Milk – 1 tin
- Gelatin – 2 teaspoon
- Cashew nuts (chopped) – for garnishing
- Sugar -3 tablespoons
Method
Remove pulp from 2 or 3 tender coconuts preferable the thin and transparent once. Mix pulp along with tender coconut water and grind it in a mixer (don’t grind too much). Mix 2 teaspoon gelatin in half a glass of hot water and stir till it’s dilute. Now mix the condensed milk, sugar, pulp and gelatin into a bowl and allow it to settle. Garnish with chopped cashew nuts on the top. Once it’s cooled completely refrigerate for 2-3 hours. It’s always good to serve it chilled.
