Coconut is one of the most versatile ingredients in an Indian kitchen. It is nutty, naturally sweet and works in almost everything, from quick festive sweets to cool, creamy puddings. Whether you have a packet of desiccated coconut in the cupboard or a fresh nariyal waiting to be grated, there is a dessert here for every mood. Here are five easy coconut treats to make at home, with the basics for each.
Scoop small mounds onto a lined tray and bake at 160 to 170 degrees Celsius for 15 to 20 minutes, until the tips are golden. These golden, chewy cookies need only a handful of ingredients and no flour. Mix two cups of desiccated coconut with about half a cup of sugar, a pinch of salt and a teaspoon of vanilla. Whisk two egg whites until they are frothy, fold them into the coconut mixture and let it rest for ten minutes. Let them cool on the tray, since they firm up as they cool. They are crisp outside and soft inside. For something creamy and comforting, simmer a quarter cup of rice in milk until soft, then add coconut milk, grated coconut, sugar and a pinch of cardamom, and cook for another ten minutes until thick. Serve warm or chilled. For a summer-style treat, whip one cup of cold cream until soft peaks form, then fold in half a cup of condensed milk, half a cup of coconut milk and a handful of toasted coconut. Freeze for six hours in a covered container. Both are rich, so small portions go a long way. This article is intended for general informational and cooking purposes only. Quantities, cooking times and results vary with ingredients, equipment and individual technique. Handle hot pans, ovens and cooked sugar with care and keep children away while cooking. These recipes contain coconut, dairy, sugar and, in some cases, eggs, gelatin or nuts, so people with allergies, diabetes or specific dietary needs should check the ingredients and consult a doctor or dietitian. Raw or undercooked eggs are not recommended for children, pregnant women or older adults.
