Edible Coconut

Name: Edible Coconut
Cuisine: American
Ingredients: for shell-; 200 grms Dark Chocolate; 2-3 Balloons; for filling-; 200 ml frm 1 coconut Fresh Coconut milk; 4 tbsp Coconut malai; 1 tbsp Sugar; 1 packet Gelatin

Insiya Kagalwala @cook_12030725

#mysterybox1
#coconut

Insiya Kagalwala @cook_12030725

#mysterybox1
#coconut

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Ingredients

for shell-
200 grmsDark Chocolate
2-3Balloons
for filling-
200 mlfrm 1 coconut Fresh Coconut milk
4 tbspCoconut malai
1 tbspSugar
1 packetGelatin

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Steps

1

Melt the chocolate in the microwave or double boiler method.Blow balloons and place the balloon in the melted chocolate.Make sure to dip just the base of the balloon and also the chocolate should be cooled.
2

The balloon will give the chocolate a coconut effect. Place the balloons in the fridge.Once the chocolate is hard prick the balloons and we have our chocolate shells.Freeze the shells so it hardens
3

PREPARE THE COCONUT CUSTARD-Prepare fresh coconut milk from the coconut.Grind the coconut and add little water and squeeze the milk out.Take this thick milk for our custard
4

In the coconut milk add fresh coconut malai and sugar and cook till it thickens.Let it cool
5

Prepare the gelatine by mixing the gelatin powder with 3 tbsp water,set aside for few mins
6

Add the gelatin in our custard and mix.
7

Remove the chocolate shells and add the custard in it. Take a small steel bowl /maturity and insert it in the coconut along with the custard, this will give the hollow effect.Place in the fridge to set along with the maturity.
8

If you want you can place the shells on a glass
9

Remove the coconut frm the fridge and with the help of a fork give markings like a real coconut.You can even use a brush and paint/ apply melted chocolate to give the effect
10

Freeze the tray as well in which we will serve so this will give more time for the chocolate to not melt.