Coconut Cold Frost Haze | How to make Coconut Cold Frost Haze

By usha balagopal  |  2nd Feb 2016  |  
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  • Coconut Cold Frost Haze, How to make Coconut Cold Frost Haze
Coconut Cold Frost Hazeby usha balagopal
  • Prep Time

    20

    mins
  • Cook Time

    60

    mins
  • Serves

    6

    People

8

0





Video for key ingredients

  • How to make Coconut Milk

About Coconut Cold Frost Haze

This is the perfect finale to the exotic meal from Gods Own country. My MIL's gourmet delight handed down to us for posterity . You may have seen many versions but believe me this is the best...the soft but crunchy bits of tender coconut kernels in a creamy base.

Coconut Cold Frost Haze is a delicious dish which is enjoyed by the people of every age group. The recipe by usha balagopal teaches how to make Coconut Cold Frost Haze step by step in detail. This makes it easy to cook Coconut Cold Frost Haze in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Coconut Cold Frost Haze at home. This amazing and mouthwatering Coconut Cold Frost Haze takes 20 minutes for the preparation and 60 minutes for cooking. The aroma of this Coconut Cold Frost Haze is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Coconut Cold Frost Haze is a good option for you. The flavour of Coconut Cold Frost Haze is palatable and you will enjoy each and every bite of this. Try this Coconut Cold Frost Haze and impress your family and friends.

Coconut Cold Frost Haze

Ingredients to make Coconut Cold Frost Haze

  • Milk 1 cup
  • Fresh cream 2 cups
  • Sugar 3/4 cup
  • Gelatine 5 level tsp
  • Vanilla essence 1 tsp
  • Tender coconut kernels (shredded/chopped) 1 cup
  • Coconut milk 1/2 cup
  • Egg whites 2
  • Almonds 6 (soaked in water peeled and sliced lengthwise)
  • Candied cherries 6-8

How to make Coconut Cold Frost Haze

  1. Blend the coconut milk and the kernels in a mixer taking care to leave some coconut bits for the crunchy texture of the dessert. Keep this aside .
  2. Soak the gelatine in 1/2cup of milk and leave aside for a few minutes.Heat the remaining milk in a pan on a low flame ,add the sugar and stir till sugar dissolves.
  3. At the same time melt the gelatine over a pan of hot water. Maintain a low flame through out so that the water does not boil.
  4. Now add the dissolved gelatine to the milk mixture . Blend well with a hand mixer. Add the vanilla essence. Take the pan off the fire. Cool in an ice bath ( place the pan in a basin of ice or cold water for a few minutes).
  5. Keep stirring till the mixture is cool. Add the cream to the dessert has and mix well.
  6. Beat the egg whites stiff and fold in using light strokes. Pour into individual moulds or a large serving dish/ dessert mould. Cover with a cling film and place in the freezer for about 45 minutes 7.
  7. Remove from the freezer and decorate with almond slivers and cherries . Now the dessert may be stored on the top shelf of the refrigerator .
  8. Loosen the sides with a knife if you desire to unmould and serve.

My Tip:

Rinse the bowl with some water before pouring in the dessert for setting ,If you desire to unmould the dessert on to a serving have dish. This is a better & more efficient technique than greasing.

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