Crumbles are a classic winter dessert often served with whipped cream or ice cream. A delicious change to the classic apple crumble, this combination of fresh apricots and coconut makes for a quick and easy crumble to please everybody on a cold winters evening. You can use tinned apricots if the fresh ones are out of season.
The queen of Christmas coconut treats is undoubtedly bibikkan, a rich, dark moist cake made of shredded coconut, jaggery and semolina that drives the sweet tooth wild. Bibikkan takes pride of place alongside other loved seasonal preparations such as Dutch Breudher and Poffertjes.
Coconut chutney is a South Indian spicy chutney, side-dish, and condiment, a speciality common in North Malabar. This is a coconut stew mixed with other spices and served with Idli, Dosai and even with cooked rice. It is made with two methods: liquid and solid.
Nariyal Vadi or Coconut burfi is a succulent, chewy, mouth-watering Indian sweet delicacy made with fresh coconut cooked in milk and khoya combined together, garnished with dry fruits and flavoured with cardamom powder. Nariyal vadi or Nariyal burfi or Khobra pak are all different names of coconut burfi.