Es Krim Kelapa Muda

Ingredients: 100 ml of coconut water 700 ml fresh milk pink dye 1 tablespoon cornstarch, dissolved in a little water 3 chicken egg yolk, beaten 200 g young coconut meat, finely dredging 100 ml heavy cream How to make: Mix the coconut water and milk. Mix well. Give a few drops of pink coloring and stir well. Jerangkan over low heat while stirring until hot. Pour a solution of cornstarch, stirring until thick and boiling. Take a little dough, mix with egg yolk. Pour back into the batter. Cook until boiling. Lift, stir until the fumes away and become warm. Add coconut cream and stir well. Pour into a container. Store in freezer until half frozen. Remove and stir well. Save back in the freezer until frozen. Sendoki in serving glasses. Serve cold.