Tal-narikel shash er custard (Palm and coconut kernel custard)

    This is a soothing dessert made from palm and coconut kernel flesh. It is delicious by itself.


    Dhaka, Bangladesh
    1 person made this


    • 2 kg of milk
    • 1 egg
    • 1 cup of sugar
    • 4 palm kernel
    • 1 kernel from ripened coconut (green coconut)


    1. Heat and thicken the milk so that it becomes half of its volume and weight.
    2. Crack the egg in to the milk. Also mix in the sugar.Stir for a bit on heat, and set aside to cool.
    3. Peel the skin of palm kernel. Grate the kernel flesh into thin slices. Repeat for the coconut kernel.
    4. Mix the slices in the milk. Chill for 30 minutes to 1 hour.
    5. Serve.

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