Khus Coconut

By Chef Rakesh Sethi

From Tea Time

Prep: 15 minutes

Cook: 0 minutes

Method: Easy

A cooling drink that is high on the taste front too

For each portion, strain 1 cup tender coconut water into a bowl, add 1 tsp lemon juice and mix.
Put 2 scoops of vanilla ice cream in a blender jar, add 1 tbsp khus syrup, ¼ cup coconut cream and blend.
Decorate the inside of a tall serving glass with some khus syrup and pour in the blended mixture.
Top it up with the coconut-lemon water, 1 scoop of vanilla ice cream and 1 tbsp toasted scraped coconut. Garnish with 1 red cherry and drizzle a little khus syrup and serve immediately.
Prepare 3 more portions in the same way and serve.