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Coorg

Recipies

NALI’S COCONUT AND ALMOND PUDDING

Ingredients: 

 2 cups thick coconut milk

1 tin condensed milk

1 tbsp gelatin

A few almonds

A bar of chocolate

Method:

Mix the gelatin in ¼ cup of water and melt it over gentle heat until dissolved.

Combine all the ingredients and blend in a mixie.

Pour it into a dish and refrigerate for 6 hours, or until set.

Roast the almonds on low heat.

Melt the chocolate in a double boiler. Dip the almonds in the melted chocolate and cool.

Arrange the chocolate coated almonds over the coconut pudding.

Enjoy!

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