I learned this from my Balinese father.You can use canned, powdered, or fresh coconut milk depending on what's available to you. If it's too rich in Step 3, you can add water, but if it's too thin, simmer a bit more. Indonesians usually add some chopped bananas as well. Recipe by Mama fio

These Indian desserts have tons of calories packed into each piece. But just one is enough to completely satisfy! If you ever get a coconut, definitely give these a try.Patience is the key word in making Indian desserts. It's important to slowly boil to prevent scalding. The water content of the milk should be slowly boiled off; as long as this step is done right, these should have a long shelf life. Recipe by Guri

very soft, melt in your mouth dessert. A family favorite.

My city has been quite hot these days. So I wanted to make something refreshing and cool in the afternoon. Mangoes are in season and I prefer to use arumanis or gedong mangoes for that. Any sweet mangoes that you can find in the market should be okay. You can also use juice sold in tetra paks or bottles.

MY VERSIONRUNNING OUT OF TIMEMAKE DO WITH A QUICK FRAGRANT DESSERTLOVING IT

You can make this in no time when you don't have fresh fruit, but you want to add a dessert to a bento lunch box!Tangerines are the most popular fruit topping in my family. High fat milk makes a richly flavoured milk jelly, and it's delicious!I mix the finished jelly with syrup, so I used just 30 g of sugar in the jelly liquid itself to make it less sweet. Recipe by Rioriopurin

*MUNGBEAN SOUP DESSERT HELPS TO RELIEVE INNER BODY HEAT FOR A VERY VERY HOT SUMMER DAYS*

I wanted to recreate the edamame kanten I had at a department store and couldn't forget. I tried making it many times and finally perfected this recipe.Please try the dual-layered or triple-layered versions as a dessert for guests.Also delicious if you use a lot more edamame.It's a bit troublesome, but be sure to de-skin the Decorative edamame.When making the dual and triple-layered versions, it's best to let the layers set at room temperature, and then pour the next layer in. If you let them set in the refrigerator, there's a chance they won't stick together.The single layer version has a well-developed flavor, and the dual and triple-layered versions have the milk layer for a smoother taste. Recipe by Rinkachan

Indian or Pakistani rice pudding. You can eat this warm or cold.This is the best way to make it because of the rice.

#bcamFalooda/falooda is a very popular cold and sweet beverage/ dessert dish for summer and great for Iftar during Ramadan in my Country Bangladesh.Falooda is very refreshing. Traditionally it is made with lots ingredients. here I have tried to make it simple and easy for homemade version to keep it original flavour.You can use or add fruit by your choice, just pick sweet one. Rose essence goes well with this recipe, though you can use Rooh Afza which will give you a royal flavour and colour together.If you don’t have any of these liquid to use just boil milk with 1 cardamom pod. However, it's my most favorite dessert. Am sure you will also enjoy it . Take LOVE from BANGLADESH. 💙

This is a dessert that's popular in Taiwan.Taiwanese taro is a light purple color, but Japanese taro is white. So, I added a bit of purple yam powder. If you let the boiled taro sit for a while, they will lose their flavor, so only make the amount that you want to eat. 1 tablespoon = 15 g. Recipe by Hideko

A simple Thai dessert using easily available ingredients. We have a garden with native Thai bananas, which have a great flavor and make delicious desserts.