Tender coconut is different from regular coconut only in the way that its insides are softer than the latter and it is primarily used as a beverage. Tender coconut water and cream have multiple health benefits like a high vitamin C content, hydrates well, aids digestion, restores electrolytes, increases blood circulation, aids weight loss, detoxifies, and helps in weight loss. It is indeed the blessing of the tropics! The insides of tender coconut are eaten raw or used in various desserts like elaneer payasam, tender coconut soufflé, elaneer shake, tender coconut ice cream, and so on. Lazza’s very own tender coconut ice cream is a great natural flavor to be had plain. It is also a great base for other desserts. Here are a few ideas.
Elaneer Shake: Take two scoops of Lazza tender coconut ice cream, a hand full of chopped and pitted dates, 2 tbsp of condensed milk, ¼ cup of milk, and a few tbsp of coarsely ground almonds in a blender’s compartment or mixy and whizz until smooth. The addition of almonds and dates add nutrition to this indulgence.
Samoan Sundae: For this sundae, you’ll need to first prepare samoas cookies. These cookies are a treat by themselves but are even better when had with Lazza tender coconut ice cream. Once the cookies are prepared, serve two each with a serving of Lazza tender coconut ice cream and chocolate sauce and caramel sauce.
The samoas cookies have a plain base which is topped with toasted coconut and caramel and dark chocolate. To simplify this process, bake 1 cup of desiccated coconut until brown, stirring now and then so that it is browned evenly, and mix it with ½ a cup of caramel sauce. Then take a box of Karachi biscuits or digestives and spread a coat of caramel sauce, and then press a spoonful of caramel-coconut mixture on it. Melt a bar dark chocolate with a blob of butter over a double boiler. Dip the base of the cookies with dark chocolate and leave on a buttered sheet to cool. Drizzle some melted dark chocolate over the cookies with a fork.