by Tarla Dalal
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Sautéing desiccated coconut with sugar results in a crunchy topping that complements the pleasantly sour taste of thick curds.
In this luscious dessert, an assortment of tropical fruits is topped with a creamy curd mixture and garnished with the caramelised coconut mixture. A small dose of powdered sugar and a mild vanilla flavouring make the curd-cream mixture very pleasing to the taste buds.
Chop up your favourite fruits for this Desserts , to make the Tropical Ambrosia just perfect for you!
- Combine the desiccated coconut and sugar in a broad non-stick pan and roast over a slow flame for 2 minutes, while stirring conyinuously. Keep aside.
- Combine the thick curds, beaten whipped cream, powdered sugar and vanilla essence in a small bowl and whisk well. Keep refrigerated.
- Arrange half the fruits in a long stemmed glass.
- Top with the curd-cream mixture and sprinkle ½ of the desiccated coconut mixture on top.
- Repeat steps 3 and 4 to make 1 more glass.
- Refrigerate for 1 hour and serve chilled.
- Desiccated coconut is best stored in the side compartment of the freezer in a ziploc bag or in an air-tight container. It retains its freshness, flavour and texture better this way, than in the refrigerator section.
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