Tender Coconut Soufflé
This delicate dessert uses the water and meat from a tender coconut. Select the freshest and most green coconut that you can find.
Serves 6

10 gms gelatine or china grass
1 cup water
1 cup tender coconut water
1 tin condensed milk
2 cups milk
50 gms sugar (approx 10 tsp)
1 cup tender coconut meat – scraped thin
¼ cup coconut – finely grated
2 tsp sugar

Soak the gelatine or china grass in 1 cup water and heat over a low flame until completely dissolved. Remove from heat and add the tender coconut water. In another pan, add the sugar to the milk and condensed milk. Heat over a low flame, stirring constantly until the sugar has completely dissolved.

Add the gelatine mixture to the milk and remove from heat. Strain into a glass serving dish and arrange tender coconut strips over the mixture. Refrigerate for at least one hour or until fully set.
Before serving, roast grated coconut with 2 tsp sugar over low heat until it caramelizes into a lovely golden colour. Sprinkle over the dessert and enjoy!