Ingredients:

• 3 cups – fresh curds
• 1 cup – Cream cheese
• 5 eggs, seperated
• 1 cup – sugar, coarsely powdered
• 1 cup – Coconut Milk
• 1 cup – Pineapple cubes
• 1 packet nice biscuits
• 1/2 tsp – Pineapple essence

Method:

1. Tie the curd in a thin cloth and hang till most of the whey is drained and 1 cup of thick curd cheese is left. Blend this with the cream cheese.
2. Beat the egg yolks with 3/4 of the sugar till light and creamy.
3. Mix with cheese mixture. Beat the egg whites stiffly and fold in.
4. Dissolve remaining sugar in coconut milk and add the essence.
5. Dip the biscuits in coconut milk and cover the base of a pudding dish with a layer of biscuits.
6. Spread 1/2 the cheese and egg mixture over it. Sprinkle some pineapple cubes over it.
7. Repeat the layers, ending with pineapple pieces.
8. Keep in the refrigerator for several hours. Serve chilled.

Recipe courtesy of Chandra Bhat