Skip to main content

Tender Coconut Soufflé

Tender Coconut Soufflé is an easy to make, no-cooking, no-baking soft, creamy, melt-in-mouth and cooling dessert.

Ingredients

  • Tender Coconut Pulp and Water (combined) - 500 gms: (of 1 large tender coconut)
  • Powdered Sugar - 3-5 tbsp
  • Whipping Cream / Heavy Cream - 200 ml
  • Gelatin / Agar-Agar - 10 gms:

Preparation Method

  1. Prepare the Gelatin / Agar-Agar as per the instructions given in the sachet.
  2. Grind the tender coconut pulp to a smooth paste by adding tender coconut water; strain to a large bowl and keep aside.
  3. Beat the Whipping Cream / Heavy Cream till the stiff peaks form by adding 1 tbsp powdered sugar at a time.
  4. Add whipped cream in small portions to the tender coconut mix and combine using spatula. Do not beat the cream and tender coconut mix, just fold using the spatula.
  5. Add Gelatin / Agar-Agar; combine using spatula.
  6. Transfer the soufflé mix to individual serving bowls or to a 8x8 tray and allow it to cool down.
  7. Keep the lid closed and refrigerate the soufflé for 4-6 hours or till it become firm. 
  8. Cut the soufflé into desired shapes using cookie cutter, transfer to the serving plate and garnish as desired.
  9. The soft, creamy, melt-in-mouth and cooling Tender Coconut Soufflé is ready to indulge.


Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon...
17 comments
Read more

Chocolate and Vanilla - Caramel Cake

Chocolate and Vanilla - Caramel Cake is made by me as per the request of my daughter for her birthday. As I prepared it for birthday party, the cake was weighing around 2.5Kg. You can half the ingredients and make it as small cake. Caramel Syrup Ingredients Sugar - 1 cup Butter - 1 tbsp Hot Water - 1/4 cup Preparation Method Add sugar to a wide bottom thick pan and spread evenly. Keep the flame medium and cook till the sugar start to melt and the color changes to golden brown. Reduce flame to low, add butter and mix well. Slowly pour in the hot water, mix well and make sure that there is no sugar crystals; remove from flame and keep aside to cool down. Chocolate Caramel Cake Ingredients All Purpose Flour  - 1 and 1/4 cups Coco Powder - 1/4 cup Baking powder - 1/2 tsp Eggs - 3 nos Sugar - 3/4 cup (powdered) Unsalted butter (in room temperature) - 100 gm Salt - A pinch Vanilla essence - 1/4 tsp Milk - 1/4 cup Caramel Syrup - 2 tbsp Preparation Method Preheat oven to 350 degree F (180...
Post a Comment
Read more