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Nepali Fruit Dahi
- Difficulty
Easy
By Merry White
Published 1974
This is a fresh fruit and spiced yogurt mixture, one of the few desserts served, aside from plain fruit, after a Nepali meal. The fruits suggested aren’t compulsory; you can make substitutions. Nepali oranges are like tangerines, which are actually better in this dish anyway.
Ingredients
Method
Make holes in the coconut and drain out the milk; reserve it for other uses. (It makes a good liquid for cooking curries.) Put the coconut, in a preheated 400° oven for 5 to 10 minutes. (This helps in the removal of the skin.) Crack the coconut open with a hammer and peel the brown skin off the meat with a parer or sharp knife. Cut the coconut meat into small
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