Scraped fresh coconut
Tender coconut flesh
Bring the milk to the boil in a pan, then cook slowly on low heat. Stir frequently and let the cream thicken at the edge of the pan. Add sugar and stir until the milk is less than quarter the original amount. Scrape the cream formed on the sides back into the milk. Take it off the heat, cool down to room temperature and chill in the refrigerator.
Heat a non-stick pan, add desiccated coconut and roast for 1-2 minutes. Add fresh coconut and continue to saute.
Chop the tender coconut flesh in a chopper and crush. Add this to the cooled rabdi and mix.
Cool the roasted fresh and desiccated coconut and add to the rabdi mixture. Mix well and keep it in the refrigerator to chill.
Serve in a tender coconut shell.