Serves: 10 in individual cups of 80 millilitres each (⅓ cup)
Ingredients:
- Agar-Agar flakes – 4½ tablespoons (see note below)
- Tender coconut water – 2½ cups
- Soft tender coconut kernel cut into thin strips – 1 cup
- Milk – ½ cup
- Coconut milk – ½ cup
- Condensed milk – ½ cup + 1 tablespoon
- Sugar – 2½ tablespoons
- Thick fresh cream – 2 tablespoons (I used the thick portion of Amul fresh cream)
Method:
- To a deep saucepan add the milk, coconut milk and agar-agar, leaving it to soak for at least 20 minutes.
- Heat the soaking agar-agar, with the milk mix, on medium flame. Whisk all along until the mixture comes to a rolling boil, the agar-agar completely dissolves and turns into a smooth liquid.
- Take the saucepan off the heat. Whisk in the condensed milk, coconut water and sugar.
- Mix in the thinly sliced tender coconut kernel, reserving 2 tablespoons of it for garnish, and fresh cream.
- Ladle into individual serving cups, top with the reserved kernel and chill for 3 hours or longer before serving.
- You could garnish it with a few drops of honey or a sprinkling of cinnamon powder. I prefer it plain 🙂
Notes:
- The condensed milk used here is Milkmaid, any equivalent will do just as well.
- I prefer using agar-agar, alternatively, you may use gelatine.
- The agar-agar I use comes in sheets which I chop up into tiny bits, grind to a flakes and store in a glass bottle for use.
