Fresh Coconut Dessert

INGREDIENTS

1 litre milk
1 fresh coconut grated
¾ cup vermicelli
1 tablespoon Sojee (semolina flour)
ghee (Clarified butter)
1 tin condensed milk
1 small tin nestle cream

METHOD

Braise vermicelli and Sojee (semolina flour) in ghee (Clarified butter) till pinkish in colour.
Add 1 litre milk & cook on low heat for 20 minutes.
Add 1 tin condensed milk & ¾ of the grated coconut into the mixture.
Cook for a while till thick - stirring often. Allow to cool- 15 minutes or so.
Add nestle cream to cooled mixture & whisk.
Place in a pudding dish or small serving bowls & decorate with remaining ¼ fresh grated coconut.

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