by Tarla Dalal
Added to 97 cookbooks
This recipe has been viewed 24031 times
Coconut water lends an unusual taste to this delightful salad.
- Cut the french beans and carrots like matchsticks and boil them with the green peas.
- Break the coconut and keep aside the water in a vessel.
- Scrape the coconut and slice the meat thinly.
- Cut the pineapple into long strips.
- Mix 3/4 teacup of the coconut water with the cornflour and cook until thick, stirring all the time.
- Mix the cream, refined oil, powdered sugar, mustard powder, salt and beat well.
- Mix the vegetables, spaghetti, prepared cream, coconut cream, pineapple strips and coconut slices very well. Add salt and sugar to taste.
- Pack in a jelly tin and press well. Chill thoroughly.
- To serve, invert on a serving dish, decorate with grated carrot, lettuce leaves, pineapple slices and glace cherries.
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