Topical Coconut

Soak the sabudana in water for 30 minutes.

Cook soaked sabudana with milk, and cardamom powder and coconut crumble . MIx well till the milk thickens. Add milkmaid. Turn off the gas .

Now take a bowl pour the Sabudana kheer/ payesh . Freeze it for 4-5 hours .

Soak the sabudana in water for 30 minutes.

Cook soaked sabudana with milk, and cardamom powder and coconut crumble . MIx well till the milk thickens. Add milkmaid. Turn off the gas .

Now take a bowl pour the Sabudana kheer/ payesh . Freeze it for 4-5 hours .

Make coconut shell: Now take another bowl . Take aluminum make the shape of bowl .

Now microwave the chocolate in a micro prove bowl with little oil. When the chocolate turn melted take it out .

Now pour the melted chocolate in the mold and make a perfect bowl shape . Freeze in for 4_5 hours.

In a pan add the fresh coconuts slices and dry rost them .

In another bowl add some mango Puree and little milkmaid. Make a thick paste of it . keep aside.

Assembling Of Coconut: Now first demold the chocolate shell from the aluminum mold.

Then take the Sabudana kheer bowl . Scoops some kheer from the middle .

Now demold it and place it in chocolate sheel

Your sabudana coconut shell is ready .

Plating: Now first in a plate place some rosted coconut slices and dry rosted Cashew crumble.

Now softly place the Sabudana coconut shell in angle .

Pour some mango Puree and some cube of mango and one cube of Watermelon.