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Thursday, 20 October 2016

Elaneer / Tender Coconut Ice cream


Ingredients:

1 cup elaneer / tender coconut pulp (flesh)
1 cup tender coconut water
1 tin condensed milk
1 1/2 cup whipping cream

Preparation:
  1. Scoop out the pulp from the tender coconut and blend it together with tender coconut water to make a paste.
  2. Transfer this to a bowl and add condensed milk and mix well.
  3. In  a bowl, add the whipping cream and whip until it forms stiff peaks.
  4. Pour this whipped cream into the tender coconut mixture and gently mix / fold them together to form a smooth mixture.
  5. Transfer it to a freezer safe container and freeze for 8 hours or overnight.
  6. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

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