Tender coconut 1 no Sugar 80 gm Milk 300 ml Gelatine 10 gms Egg- white 2 nos Coconut extract 25 ml Rose essence 2 drops Milk-cream 10 ml Corn flour 10 gm Method of preparation: 1.Mix cream sugar with half the egg white and corn flour. 2. Add boiled milk gradually. Cook in double boiler until the custard is thick. 3. Add gelatine dissolved in warm water strain and cool. 4. Add coconut extract, essence, cream, tender coconut and stiffly beaten white of egg. 5. Put into a mould and set in refrigerator.