• 1 ½ cup milk
  • ½ cup (1 stick) butter
  • 2 pkg. “rapid-rise yeast”
  • ½ cup sugar
  • 1 tsp. ground cardamom
  • ¼ tsp. salt
  • Butter
  • 7-8 c. reg. all-purpose flour (more or less)
  • 2 buttered loaf pans, 9x5x3 inch


Preheat oven to 350°F.

Heat the cream, coconut milk, sugar, and cardamom(open the pods and add the seeds inside only) until simmering. Allow cooking about 5 minutes stirring often. meanwhile, mix the water and gelatine. Pour the cream mixture through a strainer over the water and gelatine. Stir to combine well. Pour into greased and sugared ramekins and refrigerate 2-3 hours. To unmold, run a knife around the edges and flip onto a plate. Top with toasted coconut flakes and serve.