Coconut Tango

Ingredients list for Coconut Tango

• 1/2 cup Tender coconut flesh grated
• 1 cup Coconut milk
• 2 1/2 cups Reduced milk
• 1/4 cup Sugar
• 1/2 cup Khoya / mawa
• for garnishing Pistachios chopped 2 tablespoons +

Method

1. Heat a non-stick pan, pour reduced milk into and stir continuously till the milk thickens further.
2. Add sugar and mix well. Add half the khoya, mix well and cook on medium heat for ten minutes, stirring continuously.
3. Add tender coconut flesh and mix well. Add remaining khoya and stir till it melts. Lower heat, add coconut milk and mix well.
4. Switch off the heat and cool down to room temperature. Refrigerate for two hours.
5. Add pistachios to the chilled coconut mixture and mix well.
6. Garnish with pistachios and serve chilled in tender coconut shell.

Nutrition Info