Put the yogurt in a muslin cloth.

Tie it properly and hang it for 3-4 hours so that the excess water is drained out from the yogurt.

Remove it in a bowl and let it chill in the refrigerator.

For the coconut cream keep the coconut milk (tetra pack) in the refrigerator overnight.

Remove the pack in the morning and without shaking the pack open it. You will see the coconut cream at the top and watery liquid will be settled at the bottom.

We need the thick cream that is on the top. Remove the cream and keep it aside in a bowl.

Whip the cream and keep it aside and since we want to make a creamier shrikhand so we use the whipped cream.

Now remove the yogurt bowl from the refrigerator and add icing sugar and whisk it well till the sugar has dissolved properly.

Add coconut cream, freshly grated coconut, rose water, condensed milk, and whipped cream in the yogurt and mix well.

Chill the shrikhand before serving and garnish with dry rose petals.