Eggless Date and Coconut Mousse
Added to 3 cookbooks
This recipe has been viewed 6505 times
This is a refreshing melt in the mouth mousse which has a distinct flavour of dates and coconut and the lingering taste of cashew. it has a lovely texture with fresh coconut against a smooth milk base.
tip- cashew can be replaced by blanched almonds.
- Soak the china grass in 1/2 cup water.
- Grind the soaked dates in milk coarsly without adding water.
- Grind fresh coconut and cashewnuts very coarsly with a little milk separately.
- Mix the 3 cups milk, sugar and condensed milk and sugar and bring to a boil. reduce the heat and add the date mixture, mix well and let it cook for 2- 3 minutes.
- In a separate pan, heat the china grass till dissolved and then strain.
- Add it to the milk mixture and mix well, cook for 2 minutes. switch off.
- After a few minutes when slightly cool, add the ground coconut cashew mixture and the vanilla essence.
- Pour into a mould and chill until set.
- Garnish with fresh grated coconut.
This recipe was contributed by dhuva11 on 16 Sep 2006
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