Cook Express – TENDER COCONUT SOUFFLÉ by Divya & Dhanwanti Furtado
As a part of Cook Express, a Vasco Watch Community Initiative, the Mother and Daughter Duo Dhanwanti Furtado and Divya Furtado demonstrated how to make the unique and scrumptious Tender Coconut Soufflé.
[su_carousel source=”media: 1497,1496,1495,1494,1493,1492,1491,1490,1489,1488,1487,1486,1485,1484,1483,1482,1481,1480,1479,1478,1477,1476,1475,1474,1473,1472,1471″ link=”lightbox” width=”640″ height=”200″ title=”no”]
Tender Coconut Soufflé
- 10 Tender Coconuts
- 2 Tins Milkmaid
- Gelatin –
- 2 packets (1ltr) Pasteurised Milk
- Sugar if required
First, soak the gelatin in a little warm water & leave to dissolve.
In the meantime…
Strain the tender coconut water and keep it in a big utensil.
Cut the soft malai ( kernel) and keep aside for later.
To the tender coconut water add milk, milkmaid, sugar and malai.
Add the gelatin, stir well and leave to set in the fridge for 5-6 hrs.
We have scheduled a variety of recipes that are sure to get you interested.(Click here to know more)