Myanmar - Coconut Cream Sherbet (Shwe-Yin-Aye)

Coconut Cream Sherbet 

(Shwe-Yin-Aye)

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

Directions

-       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.