Tender Coconut Cream


1/2 cup tender coconut water
2 tbsp sugar
5 gm china grass
1 cup tender coconut pulp
1 cup fresh cream
3/4-1 cup condensed milk
1/2 cup almonds, sliced


  1. In a sauce pan, add tender coconut water, sugar and china grass and heat it at low-medium flame stirring continuously until the china grass dissolves completely ( or microwave for 2 minutes).
  2. Pour it into a flat dish and refrigerate for 1 hour till set. Then cut this set tender coconut jelly into small pieces and keep it aside.
        3. Blend tender coconut pulp, fresh cream and condensed milk together using a blender.
        4. Transfer to a bowl and add sliced almonds, tender coconut jelly pieces and mix well.
        5. Pour into serving bowls and serve chilled….
  • Can also add tender coconut pieces into the prepared cream..

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