Coconut kulfi

Coconut kulfi

By
From
The Art Of The Larder
Makes
4-6
Photographer
Mike Lusmore

Just four ingredients here – these are the perfect end to a spicy, fiery meal.

Ingredients

Quantity Ingredient
1 x 400ml tin of coconut milk, (whisked back to full creaminess if it has separated)
3 cardamom pods, slightly crushed
200g sweetened condensed milk
40g desiccated coconut

Method

  1. Bring half the coconut milk to the boil with the cardamoms. Remove from the heat and let it infuse for 10 minutes. Strain and leave to cool.
  2. Stir in the remaining coconut milk and the condensed milk.
  3. Pour the mix into ice lolly moulds (conical shapes are traditional) and freeze until completely solid, which should take about 3 hours.
  4. When they are ready to eat, toast the coconut in a dry pan over a moderate heat until golden, then remove from the heat and leave to cool.
  5. Pop the kulfiout of the moulds by holding each mould briefly under running hot water, and put them up-ended on a serving plate. Scatter each with some of the cooled toasted coconut to serve.
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