1 cup chopped mixed fruits (kiwi , peach , pineapple , etc)
2 tbsp desiccated coconut
2 tbsp sugar
1/2 cup thick curds (dahi)
1/4 cup beaten whipped cream
1 tbsp powdered sugar
a few drops of vanilla essence
Combine the desiccated coconut and sugar in a broad non-stick pan and roast over a slow flame for 2 minutes, while stirring conyinuously. Keep aside.
Combine the thick curds, beaten whipped cream, powdered sugar and vanilla essence in a small bowl and whisk well. Keep refrigerated.
Arrange half the fruits in a long stemmed glass.
Top with the curd-cream mixture and sprinkle ½ of the desiccated coconut mixture on top.
Repeat steps 3 and 4 to make 1 more glass.
Refrigerate for 1 hour and serve chilled.
Did you know?
Desiccated coconut is best stored in the side compartment of the freezer in a ziploc bag or in an air-tight container. It retains its freshness, flavour and texture better this way, than in the refrigerator section.