A traditional Indian sweet made with desiccated coconut, almonds and condensed milk! No boiling water and sugar or use of a sugar thermometer in this recipe!
Mithai is a type of Indian confectionary. I was fortunate to grow up in a multi-cultural society, where mithai was readily available. This recipe tastes a little like coconut barfi, only barfi is made by boiling milk for hours until very thick. This mithai is quick and just as delicious.
Sweets are a centrepiece of the Punjabi agricultural festival Lohri, and coconut chikki is definitely a favourite. So here's a quick idea for your Lohri feast, and you won't even have to place a few calls to Pakistan to get the recipe.
And elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.
A refreshing and tropical margarita. Coconut cream is pulsed in a liquidiser with ice, tequila and triple sec, before being served in coconut rimmed glasses. Perfect for the summer.
This is a recipe for a Brazilian party classic. Guaranteed success! You can make a softer version by adding double cream after step 2; serve in cups to eat with a spoon.