Elaneer Sarbath, Karikku Sarbath, Tender Coconut Sarbath

1. Soak the Chia seeds in water for 10-20 minutes. Set aside.
2. Make a hole in the tender coconut and transfer the coconut water to a bowl.
3. Then scoop out the coconut flesh and cut it into bite sized pieces.
4. Add it into the coconut water and set aside.
5. In a large serving glass add in the Nannari syrup, 2 tablespoons of soaked Chia seeds.
6. Fill ¾ portion of the glass with the prepared coconut water - coconut pieces mixture.
7. Then add in the chilled milk into the glass until it almost reaches the brim.
8. Add in the crushed ice, mix well with a spoon and serve immediately.

Notes:

• Adjust Nannari syrup according to the sweetness of tender coconut water.
• Young pulpy tender coconut works best than the thick coconut.