Tender Coconut Milkshake is a cool and refreshing drink made with soft tender coconut pulp, milk and sugar. This recipe is made mostly in summer season because the weather is very hot. It has a mild sweet taste with soft coconut flavour. Kids like it a lot as it feels like a dessert in a glass.

This recipe uses frozen milk instead of ice cubes. So the drink stays thick, creamy and cold, and it does not turn watery. It take only 10 minutes to make and need very few ingredients. You can have it in the evening time or after a heavy lunch.

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About Tender Coconut Milkshake

Tender Coconut Milkshake is a popular drink in South India. Most people drink only the coconut water and eat the soft malai with a spoon. You can use that malai in this recipe also. Also many juice shops in Tamil Nadu and Kerala keep it on their menu in summer.

It is a natural drink which keeps the body cool and it is liked by kids too. This milkshake is smooth creamy milkshake using tender coconut. This is a simple milkshake without using ice cream but still turns out so rich and creamy.

I love tender coconut flavour very much so is mittu. We love it in kheer, ice creams and milkshakes the best. It is one of the easiest and healthy shakes that you can make at home.

You can change this drink in many ways as per your taste. Some people like to add a scoop of vanilla ice cream for extra richness. You can also use honey or jaggery powder replacing sugar. Soaked sabja seeds, chopped almonds or cashews also goes well on top.

Similar Recipes

• Tender Coconut Ice Cream
• Tender Coconut Pudding | Elaneer Pudding
• Mango Milkshake Recipe (Mango Shake)
• Peanut Butter Milkshake Recipe
• Banana Milkshake Recipe (Banana Shake)

Tender Coconut Milkshake Ingredients

• Tender Coconut Pulp - I use soft tender coconut pulp for main flavour. It gives creamy body to the shake, so choose very soft malai and remove any hard pieces.
• Frozen Milk - I use boiled milk that is cooled and kept in the freezer. It gives thickness and keeps the shake cold, so ice cubes are not needed.
• Milk - I add boiled and cooled milk to blend everything smoothly. It gives light milky taste, and you can replace it with almond milk if you like.
• Cane Sugar - I use cane sugar for mild sweetness in the shake. You can replace it with jaggery powder or honey.
• Cardamom Powder - I add a tiny pinch of cardamom powder for aroma. It give a warm flavour with coconut and you can skip it if you do not like.

How to make Tender Coconut Milkshake Step by Step

1.To a mixer jar - add tender coconut pieces, frozen milk and sugar to it.

2.Now add sugar to it.Mix well.

Serve chilled!

Expert Tips

• Taste the pulp - I always taste small piece of coconut pulp before blending. Old or sour pulp can spoil the whole drink.
• Freeze in tray - I freeze the boiled milk in ice tray for at least six hours. Small cubes blend easily and the mixer jar does not struggle.
• Add coconut water - I sometimes add little tender coconut water in place of some milk. It gives more coolness and fresh taste to the shake.
• Blend in pulses - I blend in short pulses and stop when it looks thick and creamy. If you blend for too long, the frozen milk melts fast.
• Sugar level - I try to add sugar slowly, because tender coconut already has natural sweetness. For kids you can increase it little bit.
• Chill the glasses - I keep the serving glasses in refrigerator for some time before use. The shake stays cold for longer time.

Serving and Storage

Serve this milkshake just with ice cream or some chopped nuts on top in chilled glasses. You can just serve it right after blending or chill until serving time, both work fine. Store leftover in fridge for one day in airtight container and shake well before serving because it might settle.

FAQS

1. Can I use ice cubes?

Yes you can add ice cubes, but the shake becomes watery, but frozen milk gives better thickness and taste.

2. Can I skip the sugar?

Yes you can skip it if the coconut is sweet enough. Taste once after blending and then decide.

3. Can I add condensed milk?

Yes you can it gives smooth texture and better flavour.

4. Can I make it without cardamom powder?

Yes you can make it without cardamom, the shake will still taste good. It only adds a mild aroma.

5. Can I make this shake vegan?

Yes you can use coconut milk or almond milk and freeze it in same way. Rest of the steps remain same.

If you have any more questions about this do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Watermelon Agua Fresca is a soothing and refreshing drink made by blending watermelon with tender coconut water and sugar. The drink comes out smooth and frothy with a nice flavour. It cools the body in the scorching heat of summer and can be made in minutes.

Watermelon is blended with coconut water, lemon juice and sugar to make this refreshing drink. The ingredients are grind till smooth and frothy. It is served chilled with ice cubes and lemon slice for nice presentation. It is refreshing without being heavy. 

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About Watermelon Agua Fresca

Watermelon Agua Fresca is made by blending watermelon, tender coconut water, lemon juice and sugar. The watermelon gives sweetness and hydrating quality to the drink, also the combination of watermelon and coconut water brings out unique flavours.

The texture is  smooth and frothy when you blend everything well and the natural sweetness of watermelon often enough so sugar is optional. The drink stays light and refreshing without being too heavy. Ice cubes makes it ice cold and perfect for hot days.

The combination of watermelon and coconut water makes this drink special. Both ingredients bring their own flavour and the blend come out balanced and nice. Lemon juice brings tanginess that completes the flavour. It tastes like natural juice not artificially flavoured drink.

I usually make this drink for my family, this work well any time of day but especially good during afternoon heat.

Similar Recipes

• Watermelon Juice
• Watermelon Popsicles Recipe
• Mango Watermelon Kiwi Popsicle Recipe
• Stahl Versatil Pressure Cooker Review
• Pepper Rice Recipe (Milagu Sadam)

Watermelon Agua Fresca Ingredients

• Watermelon - I used fresh watermelon deseeded and chopped. It brings natural sweetness and hydration to the drink.
• Tender coconut water - I used tender coconut water. It adds nice flavour.
• Sugar - I used sugar optional based on sweetness of watermelon. Add only if you prefer more sweetness.
• Lemon juice - I used fresh lemon juice. It brings tartness and balance the sweetness nicely.
• Ice cubes - I used ice cubes for serving. They make drink cold and refreshing.

How to make Watermelon Agua Fresca Step by Step

1.To a mixer jar add watermelon, add coconut water. Squeeze lemon juice.

2.Add sugar to it, grind until smooth and frothy.

3.Take your serving glass add few icecubes to it, pour the juice and serve chilled!

Serve with a lemon slice.

Expert Tips

• Choose ripe watermelon - I selected watermelon that is ripe and sweet. Tap on it and listen for hollow sound which means it is ripe inside.
• Remove seeds properly - I removed seeds from watermelon before blending. This make drink smooth and nice without bits.
• Use fresh coconut water - I used fresh tender coconut water. Packaged coconut water also works but fresh brings better flavour.
• Blend till frothy - I blended everything till the drink is smooth and frothy. This takes just 1 to 2 minutes in mixer.
• Add lemon juice to taste - I squeezed fresh lemon juice. The amount depend on how tart you like it so adjust accordingly.
• Serve immediately - I served drink right after blending. This keeps it fresh and cold.
• Add ice while serving - I added ice cubes to serving glass just before pouring. This keep drink cold without diluting it quickly.

Serving and Storage

Serve watermelon agua fresca chilled with ice cubes immediately after making. You can add lemon slice on rim for nice presentation. The drink tastes best when fresh and freshly made. If you have leftover store in refrigerator for few hours but drink becomes diluted as ice melts.

FAQS

1. Can I use packaged coconut water?

Yes packaged coconut water work fine. Fresh coconut water brings better flavour but packaged is convenient option.

2. Can I add extra sugar?

You can add sugar to make it sweet. Add little at a time and taste before adding more.

3. Can I make ahead?

You can make and store in refrigerator for few hours. The drink become diluted as ice melt so better to make fresh.

4. Can I skip lemon juice?

You can but lemon juice bring tartness. Without it drink taste cloying so better to add at least little bit.

5. Can I add other fruits?

You can blend with strawberry or other fruits. It changes flavour but still taste refreshing.

If you have any more questions about this Watermelon Agua Fresca Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Watermelon Agua Fresca Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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This epic roasted garlic chili coconut tofu sandwich stars this toasty, flavor-packed chili-garlic-coconut chutney(Indian Vada Pav Chutney) that coats the tofu paired with this creamy, herbed yogurt sauce and tangy pickled cabbage. 18g Protein 7g fiber!

I am so excited to bring you another sandwich in my series of reimagining sandwiches inspired by popular Indian street food! This one is spicy, nutty, coconutty, sweet, crunchy, creamy, and tangy all at once. It’s such an incredible combination of flavors and textures.
Don’t miss all the summer sandwiches in the series! These are some of my best sandwiches, Big flavor, and nutrient dense! Watch me make them on my YouTube channel! 🌶️

These stacked, make ahead friendly sandwiches and the Indian jalapeño popper toasts (15g protein per toast!) and my Indian crispy Chikin tofu sandwich, all pack incredible flavor and also Protein and fiber!

We’re going to make this chili garlic coconut chutney, which is a dry condiment (lasun chutney) often found in vada pav, a popular Indian sandwich. Vada pav usually has that chutney and a green chutney, and then there is this fried fritter of potatoes that’s tucked into bread. It’s so delicious.

I’m taking that amazing chutney and adding it on top of some tofu slices and baking them, then using them to fill up the coconut tofu sandwich. We’re piling them high in the sandwich along with a creamy, cooling, herby yogurt sauce as well as some tangy pickled cabbage. You can also use other pickled vegetables in this sandwich and add some roasted veggies, as well. This is a very flexible sandwich. 

The main flavor component of this coconut tofu sandwich is that chili garlic chutney, so don’t skimp on it. Definitely make that chutney, and don’t skimp on the garlic or the chili when you do. They give it an amazing flavor.

You want to use super firm tofu for the best results, but extra firm tofu works, as well. I like to slice it thin, almost like deli slices, because the more surface area, the more flavor you get from all of that chutney.

The chili garlic chutney has loads of garlic that gets toasted, then process it up with toasted sesame seeds, peanuts, toasted coconut, and a good amount of Kashmiri chili powder. I use Kashmiri chili powder a lot in my Indian recipes. If you don’t have it, you definitely need to get some. It has a very distinctive flavor and isn’t overly hot, so you can use it in non-Indian recipes, as well, in place of paprika. It adds beautiful color and amazing flavor. You can find Kashmiri chili powder online or at Indian grocery stores.

We make the yogurt sauce with yogurt, herbs, lime juice, and a little maple syrup to balance the savoriness. The pickled cabbage is simply cabbage pickled with vinegar, salt, sugar, and pepper flakes. You can use the same ingredients to pickle other vegetables, like cucumber, radishes, or onions, as well.

This sandwich has amazing flavors and textures in every bite!!!

Why You’ll Love this Coconut Tofu Sandwich

• toothsome tofu smothered in toasty, flavor-packed chili garlic coconut chutney
• creamy, herbed non-dairy yogurt sauce
• crunchy, tangy pickled cabbage contrasts all of those rich, deep flavors
• easily made gluten-free, nut-free, and soy-free

Continue reading: Chili Coconut Garlic Tofu, Pickled Cabbage Sandwich (Vada Pav Chutney Tofu Sandwich)

The post Chili Coconut Garlic Tofu, Pickled Cabbage Sandwich (Vada Pav Chutney Tofu Sandwich) appeared first on Vegan Richa.