Tender Coconut Water with Malai
Tender Coconut Water with Malai is a coastal no-cook drink of fresh coconut water and soft jelly-like coconut flesh served straight from the shell.
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5 mintotal
Prep 5 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
Active time only; use chilled coconuts or add ice after opening.
Method
Carefully cut open the top of the tender coconuts. Pour all the fresh coconut water equally into tall serving glasses.
If the coconuts were not refrigerated beforehand, you may add a couple of ice cubes to the glasses to chill the water.
Using a heavy knife or cleaver, split the empty coconut shells in half.
Use a spoon to gently scrape out the soft, jelly-like coconut meat (malai) from the inner walls of the shells.
Chop the malai into bite-sized chunks and distribute them directly into the glasses of coconut water.
Serve immediately with wide straws or spoons to scoop up the malai.
How to tell it's done
A completely clear, naturally sweet liquid carrying soft, slippery, jelly-like chunks of tender coconut meat.
Getting it right
Tip
Ask your local vendor for an 'Elaneer' or coconut that feels heavy and sloshes slightly, indicating it has a good balance of both sweet water and soft, translucent malai. Thick, white malai will not work well for this drink.
What to serve it with
Serve as a natural summer refreshment and drink it soon after opening the coconut for the freshest taste.
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