Nithya Arasu Chindamada believes in living life king-size. Daughter of Arasu and Ponnamma, Nithya graduated from Jyothi Nivas College, and moved to Canada to obtain a Masters degree in Business Administration.

Following her heart, Nithya returned home to Bengaluru, where she works as a Business Development Manager at a MNC.

This extrovert says: “I enjoy every day of my life with passion for people, places, and great flavours!”

 “I credit my Dad for my sweet tooth, as I watched him enjoying life with small treats that could make him forget the world”, says Nithya.

She introduces you to a luscious summer treat, ELANEER / TENDER COCONUT SOUFFLE.

Preparation time 20 min | Setting time 6-8 hours | Serves 5 – 6 dessert bowls


Fresh Tender coconuts shreds from approx. 4 medium sized tender coconuts

Tender coconut water – 1 cup

Gelatin – 5 tsp*

Condensed milk – ½ cup

Fresh milk – ½ litre

Method of preparation

Scoop out the tender coconut shavings from 3 – 4 medium sized coconuts and blend it until you get a smooth consistency.

In a saucepan pour 1 cup of tender coconut water, add 5 tsp of gelatin powder and stir until it dissolves well.

Heat the mixture for 5 min. until the gelatin dissolves completely and then turn off the heat.

Boil half a liter of milk in another pan, add half a cup of condensed milk to it and mix well.

Once the milk becomes slightly thicker, add the gelatin and tender coconut mixture to it and mix well.

Stir the entire mixture for about 5 min., turn off the heat and let it cool down.

Add the tender coconut puree to the mixture and mix everything well.

Pour the final mixture into desired moulds and allow it to set in the refrigerator for about 6 – 8 hours.

Garnish with your favorite nuts/ fruit/syrups.

I hope you will awaken your taste buds trying this! Happy Summer Time J !

 * Substitute gelatin with a suitable amount of China grass/agar for a vegetarian option.

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