If you’ve been to Indore, you may have sought out the pleasures of the a Coconut Crush famous of Sarafa Bazar. Of course in the digitally-driven days we live in, even if you haven’t ever been here, chances are you’ve seen a video or two of the making of this iconic shake blitzed together with fresh coconut water and “malai” (tender coconut flesh found inside the coconut). There are truly few things as refreshing as this simple but superlatively-satisfying summer cooler ! Well as it turns out, a classic coconut crush is the perfect base for a cold coffee too, as I recently discovered when hankering for a caffeine boost in the midst of a balmy afternoon.
This coconutty iced latte of sorts has now become my go-to during these hotter months and I’m sure once you try this recipe, it will be your’s too! The best part is that you need just three simple ingredients, with easy swaps and substitutions to adapt this recipe to your taste.
Ingredients Required To Make This Coffee Coconut Crush
- Large coconut: more specifically, you should look for a “malai-wala” coconut, which is likely to cocoon heaps of malai, tender coconut flesh, inside.
- Instant coffee: alternatively you could swap in a shot of espresso.
- Vanilla ice cream: just a scoop or two makes this an even creamier proposition!
Optionally, you can also choose to add 1-2 tbsp of sweetened condensed milk if you like your iced coffee, extra sweet!
Coffee Coconut Crush
Ingredients
- 1 large coconut
- 1-2 scoops vanilla ice cream
- 1-2 tsp instant coffee
Instructions
- Break a large coconut and pour out the coconut water into a blender jar.
- Scoop out the remaining malai (tender coconut flesh) from inside the coconut and add this to the blender jar too.
- Add 1-2 tsp of instant coffee (depending on how strong you want it) along with 1-2 scoops of ice cream (adjust according to taste).
- Blitz until smooth and refrigerate for 20-30 minutes. Serve chilled, optionally by pouring the Coffee Coconut Crush back into the coconut!
Video
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