Name: Elaneer Sherbet (Tender Coconut Cooler)
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 400 ml Tender Coconut Water, fresh and naturally sweet; 50 g Tender Coconut, soft malai/flesh, chopped into tiny bits; 2 tbsp Condensed Milk, adds richness and sweetness; ¼ tsp Ground Cardamom, just a pinch for traditional aroma; 4 Ice Cubes, for serving

10 mintotal

Prep 10 min

Serves: 2
Difficulty: Easy
Spice: None

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Ingredients

400 mlTender Coconut Waterfresh and naturally sweet
50 gTender Coconutsoft malai/flesh, chopped into tiny bits
2 tbspCondensed Milkadds richness and sweetness
¼ tspGround Cardamomjust a pinch for traditional aroma
4Ice Cubesfor serving

Quantities are for 2 servings.

Active time only; strain the coconut water and serve immediately over ice.

Method

Extract the fresh tender coconut water and strain it into a large mixing bowl or pitcher to remove any shell fragments.
Using a spoon, scrape out the soft, jelly-like tender coconut flesh (malai) from the shell. Chop this flesh into very fine, bite-sized pieces.
Add the condensed milk and cardamom powder to the tender coconut water. Whisk until the condensed milk dissolves and the water looks slightly cloudy and milky.
Fold in the finely chopped tender coconut pieces into the sweetened liquid.
Fill serving glasses with ice cubes and pour the sherbet over the ice, ensuring every glass gets a generous amount of the coconut chunks.
Serve immediately with a wide straw or a long spoon to scoop up the malai pieces.

How to tell it's done

Thin, lightly milky liquid loaded with soft, melt-in-the-mouth coconut jelly pieces.

Getting it right

Tip

The coconut malai must be soft and translucent (jelly-like). Hard, mature coconut flesh will ruin the delicate texture of this cooler.

What to serve it with

Serve chilled after a spicy South Indian Chettinad or Andhra meal for a sweet, creamy contrast.

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