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Heart Cooler (Coconut Cream Sherbet) (Shwe-Yin-Aye)
Mi Mi Khaing
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Ingredients
1/4 ounce dry seaweed agar
2 each or 1 1/2 pounds grated coconut
1 cup raw sago or tapioca
1 cup (or td taste) sugar
3 cups cooked rice flour droplets (optional)
Crushed ice
Methods
Soak agar in water.
Extract coconut water (Or buy Coconut Milk Tin). Set aside pure cream extract. Let diluted extract total 8 pints, using boiling water for extraction.
Wash sago quickly and put into 4 cups boiling water; boil till transparent. Pour into flat pan to cool and set.
When agar has swelled, wash it clean and cut into 3/4-inch lengths.
Strain diluted coconut milk into large jar. Dissolve sugar in it till desired sweetness is obtained. Let it chill.
Rice droplets are bought ready to use; crush big bowl full ice.
To serve, fill glasses with sweet extract and put in 2 tablespoons each of rice droplets and sago, some agar strips, crushed ice, and 2 table-spoons of coconut cream.

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