Coconut trifle recipe (28.11.13)

½ cup fine vermicelli
2 tblsp ghee
5 cups milk
¾ tin condensed milk
1 fresh coconut (finely grated)
Ground elachi
Fig jam
1 tin nestle cream
Slivered almonds
Cherries and pista for decorating

•   Braise vermicelli in ghee for a while.
•   Add milk and allow to boil.
•   Then add condensed milk and a little coconut and continue to boil.
•   When thick remove from heat and add elachi.
•   Leave to cool for a while.
•   When cool add half mixture to a bowl, dot with fig jam and half tin nestle cream, little coconut and nuts.
•   Repeat 1 more time ending with a layer of coconut.
•   Decorate with cherries and nuts.

COURTESY KHATIJA EBRAHIM

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