Coconut Tango

A delicious blend of tender coconut flesh, coconut milk, reduced milk and mawa. This is a Sanjeev Kapoor exclusive recipe.

New Update
Coconut Tango

Main Ingredients Tender coconut flesh, Coconut milk
Cuisine Indian
Course Beverages
Prep Time 41-50 minutes
Cook time 2.30-3 hour
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Coconut Tango

  • 1/2 cup Tender coconut flesh grated
  • 1 cup Coconut milk
  • 2 1/2 cups Reduced milk
  • 1/4 cup Sugar
  • 1/2 cup Khoya / mawa
  • for garnishing Pistachios chopped 2 tablespoons +


  1. Heat a non-stick pan, pour reduced milk into and stir continuously till the milk thickens further.
  2. Add sugar and mix well. Add half the khoya, mix well and cook on medium heat for ten minutes, stirring continuously.
  3. Add tender coconut flesh and mix well. Add remaining khoya and stir till it melts. Lower heat, add coconut milk and mix well.
  4. Switch off the heat and cool down to room temperature. Refrigerate for two hours.
  5. Add pistachios to the chilled coconut mixture and mix well.
  6. Garnish with pistachios and serve chilled in tender coconut shell.

Nutrition Info

Calories 1890
Carbohydrates 132.1
Protein 42.7
Fat 132.4