Iced Bonda Kappi

Nutrition values are AI-estimated based on ingredients.

• 1 whole tender green coconut
• 200-300 ml coconut water
• 2-3 tablespoons filter coffee decoction
• 1-2 tablespoons powdered jaggery
• 2-3 tablespoons coconut cream or fresh cream
• 5-6 ice cubes

1. 1Open one fresh tender coconut and pour its clear water into a clear plastic container.
2. 2In a separate clear drinking glass, pour the dark filter coffee decoction.
3. 3Add powdered jaggery to the glass with the coffee decoction.
4. 4Use a small, battery-operated handheld milk frother to vigorously mix the coffee decoction and jaggery until it becomes a thick, frothy, caramel-colored liquid.
5. 5Add white coconut cream or fresh cream to the frothed coffee-jaggery mixture.
6. 6Use the frother once more to blend the cream in, resulting in an even creamier, lighter brown, and slightly thicker frothy consistency.
7. 7Fill an empty, clear, can-shaped glass with ice cubes.
8. 8Pour the previously extracted clear coconut water over the ice, filling the glass about two-thirds.
9. 9Carefully pour the prepared frothy coffee-cream mixture over the coconut water and ice.
10. 10Serve with a green reusable straw and gently mix the layers before consumption.

These instructions are our analysis of the original video. Watch on YouTube →