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It is commonly sold in jars. The coconut water dessert is primarily produced through the following steps: Extraction of the coconut water, Fermentation of the coconut water with bacterial cultures, Separation and cutting of the produced surface layer of nata de coco, Cleaning and washing off the acetic acid, Cutting and packaging
Kithul flour, coconut milk, jaggery or sugar, spices A popular dessert among Sinhalese people, offered in some small restaurants. Wood apple milk Wood apple, coconut milk, sugar A very popular dessert drink. Pudding of dulya Eggs, milk, bread crumbs, sugar, vanilla Similar to bread pudding. Used for special occasions. Sago pudding
Gulaman, in Filipino cuisine, is a bar, or powdered form, of dried agar or carrageenan extracted from edible seaweed used to make jelly-like desserts. In common usage, it also usually refers to the refreshment sago't gulaman, sometimes referred to as samalamig, sold at roadside stalls and vendors. [1]
The name means "sago and gulaman", referring to the main ingredients of the drink, sago pearls and gulaman jellies . The drink is usually simply flavored with muscovado (or brown sugar), and pandan leaves. The pandan can also be substituted with vanilla or banana extract. Sago is also commonly substituted with tapioca pearls. [1] [4] [17]
Coconut jelly may refer to: Young coconut meat Nata de coco , or "coconut gel", a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water
Coconut water (also coconut juice) is the clear liquid inside young coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut ...
Made of liquorice, sugar, coconut, aniseed jelly, fruit flavourings, and gelatine, they were first produced in Sheffield, England, by Geo. Bassett & Co Ltd. Allsorts are produced by many companies around the world, but are most popular in Europe, especially Britain and the Netherlands, where they are called Engelse drop, meaning English liquorice.
Philippine coconut jam is known as matamís sa báo (also matamís na báo or minatamís na báo, among other names). The names literally mean "sweetened coconut". It is different from other Southeast Asian versions in that it uses coconut cream (kakang gata, the first and second press of grated coconut meat) and cane sugar extract or molasses (treacle).