Try this mixed frozen fruit crush with the tender coconut mousse. A wonderful refresher for this summer ,Easy and tasty dessert with the freshness of seasonal fruits.This recipe has been voted to the most liked dish in a FB group Recipes of palakkad made for Holi celebration .
Musk melon extract -
Orange extract - 1 cup
Grape extract - 2 cups
Tender coconut mousse - 1 ½ to 2 cups
Boiled and Chilled Milk - 4 cups
Rose milk essence - few drops
Pista essence - few drops
Orange essence - few drops
Pineapple essence - few drops
INGREDIENTS FOR TENDER COCONUT MOUSSE
Tender coconut flesh pureed - ¾ cup
cream -1 cup
China grass - 5 grams
Tender coconut Water - ¾ cup
Blend the grapes and musk melon and oranges separately in a blender adding 3
tbsps of honey and keep aside.
the china grass and soak it in 1 ¼ cups of water for 15 minutes.
blend the tender coconut flesh in a blender adding sugar and keep aside.
soaked china grass in a medium flame and cook it till it gets dissolved.
tender coconut flesh puree to the dissolved china grass and mix well and remove
Fold the puree and
china grass mixture in the whipped cream.
Pour the prepared mixture
into the mould and freeze until set.
Mix orange extract and musk
melon extract together and Pour over the set tender coconut mousse and freeze
it until set.
Finally add the grape
extract ad freeze it until set.
Blend the milk well in a
blender adding each essence separately and pour into the popsicle moulds and
freeze until set.
Garnish it with the fresh
musk melon cubes, grapes and decorate with mixed flavoured and multi coloured