100 ml of coconut water
700 ml fresh milk
pink dye
1 tablespoon cornstarch, dissolved in a little water
3 egg yolks, beaten
200 g young coconut meat, rake smooth
100 ml heavy cream
How to Make
Mix coconut water and milk. Stir well.
Give a few drops of pink coloring and stir. Jerangkan over low heat while stirring until hot.
Pour the cornstarch solution, stirring until thick and boiling.
Take a little dough, stir the egg yolk. Pour back into the batter. Cook until boiling. Remove and stir until the steam is lost and becomes warm.
Add coconut cream and stir well. Pour into a container.
Store in freezer until half frozen. Remove and stir.
Save back in the freezer until frozen.
Sendoki in serving glasses. Serve cold.