Ingredients:

500 ml milk
1 cup tender coconut pulp
1 tin condensed milk
10 gm china grass
200 ml coconut milk
1 cup whipping cream

For Topping:

1/3 cup coconut
2 tbsp sugar

Preparation:

1. Soak china grass in 1/2 cup water for 10 minutes and melt in a pan on low flame, stirring continuously until the china grass dissolves completely.
2. In a sauce pan, boil milk by adding condensed milk on medium flame.
3. Switch off the flame and add the melted china grass and mix well. Keep it aside to cool a little.
4. In a blender, add tender coconut pulp and coconut milk and blend well.
5. Add cooled milk mixture into this and blend it again.
6. In a bowl, add whipping cream and beat until it become a thick consistency. Now add the blended mixture and fold in gently.
7. Pour it into serving bowls or glasses and refrigerate until it sets, for about 3-4 hours.
8. In a pan, add grated coconut and saute well until it become golden brown in colour.
9. Add 2 tbsp sugar into this and roast well till golden. Transfer it to a plate to cool..
10. When set, garnish the mousse topped with roasted coconut …Serve chilled…

The post Tender Coconut Mousse appeared first on Shabbu's Tasty Kitchen.