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The tasty white flesh of coconuts is recognised for its hard shell, making them tropical fruits. The meat can be eaten raw, dried, or processed to make a variety of goods, including cream, milk, and coconut oil. The creamy coating inside a tender coconut is called coconut malai. The tender coconut flesh is also referred to as malai, as it is thin when scooped out and melts in your mouth.
Because they are refreshing, coconut cream and malai are popular during the summer. A natural electrolyte-rich beverage that helps hydrate the body and restore lost minerals is coconut water. To beat the heat, coconut cream and malai are used in cool drinks, sweets, and curries. They add a creamy texture and a hint of tropical flavour.
Here is the list of dishes to make with nariyal malai:
1. Coconut Smoothie:
A coconut smoothie usually tastes tropically fresh and has a creamy, smooth texture. Depending on the ingredients, the flavour might be either slightly sweet or nutty. Blend fruits like bananas, mangoes, or pineapple with fresh or canned coconut cream and coconut water to make a coconut smoothie. Blend till smooth, adding a handful of ice cubes for a cold consistency. You can also add some yoghurt, honey, or vanilla essence to improve the flavour. Before serving, garnish with fresh fruit or shredded coconut.
Video credit: YouTube/ Sanjeev Kapoor Khazana
2. Tender Coconut Pudding:
The flavour of tender coconut pudding is subtle, sweet and pleasant, with a trace of coconut. It is a light and pleasant delicacy with a smooth, creamy, and slightly gelatinous texture. To make it, mix condensed milk or coconut cream with soft coconut flesh and coconut water until smooth. Add the gelatin or agar-agar that has been dissolved in warm water to the coconut mixture. Transfer to a serving plate or moulds, then chill until solid. Before serving, sprinkle some soft coconut pieces over top for some texture and freshness.
3. Coconut Ice Cream:
Coconut ice cream has a mildly sweet coconut flavour and a thick, creamy texture. Usually, sugar, tender coconut flesh, coconut milk or cream, and flavourings such as shredded coconut or vanilla extract are combined to make it. In an ice cream machine, the substance is churned until it becomes smooth and creamy. For extra richness, some recipes additionally call for egg yolks or condensed milk.
The ice cream is frozen until solid after being churned. It's served with a scoop into bowls or cones, and for added taste and texture, toasted coconut flakes or fresh fruit are frequently added on top.
4. Coconut Chicken:
A meal called "coconut chicken" mixes the savoury flavours of chicken with the rich, creamy taste of coconut milk. The meal gains a smooth, velvety texture and a hint of sweetness from the coconut milk.
To make coconut chicken, chicken pieces are usually marinated in a concoction of spices, coconut cream, and occasionally yoghurt. After that, they are simmered in a sauce consisting of coconut milk, onions, garlic, ginger, and seasonings like turmeric or curry powder until the chicken is soft and flavorful of coconut.
5. Tender Coconut Malai Kheer:
The delectable delicacy known as Tender Coconut Malai Kheer has a distinct taste and texture. It blends the sweetness of kheer, a classic Indian rice pudding, with the creamy richness of coconut malai. The soft, melt-in-your-mouth texture and crisp, tropical flavour of the tender coconut malai complement the kheer. To make it, simply cook rice, milk, sugar, and cardamom until it becomes thick. Then, add pieces of soft coconut malai and decorate with saffron and nuts for a delicious delicacy.
6. Coconut Malai Peda:
A delicious Indian dessert with a rich, creamy texture and a wonderful coconut flavour is coconut malai eda. To make it, combine condensed milk, sugar, cardamom, and coconut malai (cream) and cook until thickened. After that, this mixture is formed into little rounds called pedas, and occasionally chopped almonds or pistachios are added as a garnish. Sweet, with a hint of nutty flavour from the coconut and fragrant cardamom, it's a popular dessert for festivals and festivities.
7. Coconut Malai Chingri:
Bengali cuisine's Coconut Malai Chingri is renowned for its rich flavour and creamy texture. Usually, it's made with prawns (chingri) cooked in a delicious sauce made of coconut cream (malai). The coconut malai adds a delicate sweetness and a velvety smoothness to the meal, balancing the savoury notes of the chilli, cumin, and turmeric.
Prawns are marinated in spices and simmered in a sauce made of coconut milk or cream, onions, tomatoes, and aromatic spices until the flavours blend harmoniously to make Coconut Malai Chingri.
8. Coconut custard:
The rich, creamy texture and silky consistency of coconut custard are complemented by the sweet, tropical flavour of coconut. Typically, to make coconut custard, combine eggs, sugar, coconut cream, and, occasionally, flour or cornflour for thickness.
Next, the mixture is baked in the oven or cooked slowly over low heat until it takes on the consistency of a smooth custard. When cooled, it makes a delicious dessert by itself or when combined with whipped cream or fresh fruit.
