1. Tender coconut Ice cream
        
        Milk                                         1cup (175ml)

Tender Coconut meat         1 cup (175ml)

Cold Milk                                1/2cup

Corn Flour                             1tsp

Sugar                                      3tsp

Vanilla Essence                   1/2tsp

Egg                                          1no

Method:-

•         Boil milk, add sugar and beaten egg yolk

•         Add tender coconut meat(minced in blender)

•         Add cold milk which contain corn flour.

•         Finally add egg white( whipped)

•         Refrigerate for 1 hour.

•         Add vanilla essence. Mix all together again. Keep it in the fridge for setting.

2.

Water (to melt china grass)        1cup(175ml)

Tender coconut water                  11/2cup

Condense milk                              200ml

Milk                                                   500ml

Sugar                                               5dsp

Tender coconut meat (chopped)11/2cup

Method
 

• Boil and melt china grass in water. Keep separately.
• Add milk and condense milk , and bring to boil by stirring ,add sugar.
• Add tender  coconut water.
• Mix with china grass . Boil again.
• Strain and pour in a dish.
• Add tender coconuts meat and keep for setting.
   

3. ‘ Buko ’ in Syrup.

Tender coconut meat                                         1cup  ( 1cup=175ml)

Sugar                                                                     1cup

Water                                                                     1cup

Dipping Solutions                                               Dissolving sodium melabisufite in water /buko 
                                                                                water @1% solution.

 

(sugar syrup- mix sugar & water bring to boil by constant stirring.)

·                The  tender meat is scooped out from the shell.

·              After scraping , the meat is immediately dipped in previously prepared dipping solutions to
    prevent  discoloration.

·                The coconut meat is then cut into cubes or any desired size and shape.

·                The cut meat is drained and washed thoroughly with water to remove the sulfite.

·                Then the meat is packed in previously sterilized glass jar or tin cans.

·                The hot sugar syrup is poured into the packed meat.

·                Keep it for setting over night.
 

Buko incorporated fruit salad:-

Custard                                                  100g

Fruits:-                                              

(pineapple ,apple , banana &grapes) 25g

Buko in syrup                                         50g

Make custard using custard powder ,sugar and milk keep for cooling in the fridge .Use the fruits and buko in syrup for the topping.
 

Maida                                                340g

Sugar                                                1kg

Milk                                                    1.5L

Ghee                                                 100g

Cashew nuts                                   10g  (fried in ghee)

Raisins                                             10g   (fried in ghee)

Cardamom                                       few      

Tender coconut meat                     800g

chopped

Mix mida with water to form a soft dough .Then add more water mix and strain it through a cloth. Remove the water when settled. Make sugar into syrup. Add mida, sugar syrup, milk along with tender coconut meat chopped. Place it on fire, keep on stirring, when it start thickening add cashew nuts, raisins and ghee. When halwa is done & it becomes almost dry and oil starts separating. Remove from fire spread on a greased tray and sprinkle with remaining cashew nuts.
*Artificial colour (optional) - add along with other ingredients while mixing.
 

Sago                                                  50g

Tender coconut meat                     400g(cut into strips)

Sugar                                                 250g

Ghee                                                  5g

Cardamom                                       20nos

Cashew nuts                                    10g  (fried in ghee.)

Sultanas                                            10g  (fried in ghee.)

Boil sago and drain the water. Then put in a pan , add milk , sugar and cardamom. When it starts boiling add tender coconut meat. Add ghee cook on a medium flame for 15min. Remove from fire garnish using cashews nuts and sultanas.