Summer is here, and so are the tender coconuts. Keep yourself cool with this Mystic Spice special recipe, tender coconut mousse.
Tender coconut (milk) 250 grams
Milk 1 liter
Whipped cream 650 grams
Sugar 350 grams
Gelatine 70 grams
Cornflour 50 grams
Boil milk and sugar together in a pan.
Add cornflour and gelatine to the mixture, and stir.
Cool the boiled mixture then add cream coconut milk and malai.
Put it in the fridge and let it set for an hour.