Canned, frozen and powdered  coconut milk are widely available, convenient to  use and generally ofacceptable quality. However, they do not generally achieve quite the quality of coconut milk repared at home from desiccated coconut.Here are some interesting recipes using maharani desiccated coconut.

1. Coconut Fondue :
Ingredients

1 : 3 oz Maharani desiccated coconut
2 : 2 oz creamed coconut, chopped
3 : 2 oz sugar
4 : 4 tsp cornflour
5 : 5 fl oz single cream
6 : Mini flapjacks, to serve

Method :

Put the desiccated coconut in a saucepan with 16 fl oz of water,the creamed coconutand sugar. Bring to the boil and simmer for 10 minutes. Strain the mixture into a bowl pressing mixture thoroughly to extract all the liquid. In a fondue pot, blend the cornflour smoothly with the cream, then add the coconut liquid, and cook over a gentle heat until thickened, stirring all the time. Serve warm with mini flapjacks. (Serves 4)
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2. Coconut Truffles :
Ingredients

1 : 3 ounces butter
2 : 2 Tbs grounded almonds
3 : Sweetener
4 : 3 Tbs cream
5 : 6 oz. desiccated Coconut
6 : Rum flavour

Method :

Mix butter, grounded almonds, cream and sweetener. Add 5 oz. maharani desiccated coconut, keep the mixture cool for 10 minutes and form about 45 little balls. Turn the balls in the rest of the desiccated coconut.
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3. Coconut Souffle :
Ingredients

1 : 3 ounces desiccated coconut
2 : 3 Eggs
3 : 1 tb soy flour
4 : 2 tb butter
5 : 1/2 cup cream
6 : 1/2 cup water

Method :

Beat the egg whites, until very stiff.Melt half of the butter in a sauce pan and add soy flour. Stir and add cream and water. Take from oven and add carefully the egg yolks, the the desiccated coconut and the beaten egg white. Add sweetener.Put the rest of the butter in soufflé forms, add the soufflé dough and bake in a water bowl for 20 minutes.
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