Coconut water and tender coconut cream with excess of coconut milk are very relishing. Whenever I have an excess supply of coconuts I freeze the shredded coconut. This recipe is a very tasty drink made with coconut milk. The ice-cream is optional but it imparts a Falooda like taste to the drink. This drink can be served as a dessert and it will win the hearts of your guests.
Equipment and Utensils
2 Small bowls
250 ml (1 cup) Thick Coconut Milk
40 grams (¼ cup) Grated Jaggery
2 Small Bananas
20 grams (¼ cup) Tender Coconut Julienne
2 Scoops Tender Coconut Ice-cream
¼ teaspoon Nutmeg Powder
½ tablespoon Sabja/Basil Seeds
3 tablespoons Coconut Water
Take basil seeds in a small bowl.
Add coconut water to them and leave them for minimum 15 minutes.
After 15 minutes the seeds will swell after absorbing all the water.
Take another small bowl and add coconut milk in it.
Dissolve jaggery into the milk while stirring continuously with a spoon.
Add nutmeg powder and mix well.
Now chill this milk for minimum 1 hour.
Then take serving glasses.
Put banana pieces into each glass.
Add coconut julienne.
Now pour the sweetened coconut milk till glasses are ¾th full.
Add 1 tablespoon basil seeds.
Scoop out some ice-cream and add it on top.
Sprinkle some nutmeg powder and serve immediately.
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Refrigeration Time: 1 hour
Number of Servings: 2