How to make Coconut Tango - A delicious blend of tender coconut flesh, coconut milk, reduced milk and mawa.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tender coconut flesh (नारियल की मलाई), Coconut milk (नारियल का दूध)

Cuisine : Indian

Course : Beverages

Coconut Tango Recipe Card

Coconut Tango
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Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

You can also find more Beverages recipes like Pineapple and Peach Colada, Apple Caramel Spice, Paan Shots, Aam Panna (sweet).

Prep Time : 41-50 minutes

Cook time : 2.30-3 hour

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Coconut Tango Recipe

  • Tender coconut flesh grated 1/2 cup

  • Coconut milk 1 cup

  • Reduced milk 2 1/2 cups

  • Sugar 1/4 cup

  • Khoya / mawa 1/2 cup

  • Pistachios chopped 2 tablespoons + for garnishing

Method

Step 1

Heat a non-stick pan, pour reduced milk into and stir continuously till the milk thickens further.

Step 2

Add sugar and mix well. Add half the khoya, mix well and cook on medium heat for ten minutes, stirring continuously.

Step 3

Add tender coconut flesh and mix well. Add remaining khoya and stir till it melts. Lower heat, add coconut milk and mix well.

Step 4

Switch off the heat and cool down to room temperature. Refrigerate for two hours.

Step 5

Add pistachios to the chilled coconut mixture and mix well.

Step 6

Garnish with pistachios and serve chilled in tender coconut shell.