Tender Coconut Pudding, an authentic Kerala dessert…

One of the dishes I had been wanting to try for the past 5 years was tender coconut pudding. For making this I needed fresh tender coconut, which was not available in the US. But here in my hometown tender coconut is abundant.

Tender coconut water has several health benefits. In fact it is an instant energizer. In summer, people in the tropical region depend on tender coconut water to beat the heat and to quench their thirst.

Most of the time after drinking the water, tender coconut is scooped out of the shell and eaten which has a sweet refreshing taste. You could also puree the tender coconut along with the coconut water which tastes really phenominal.

Apart from these, making pudding out of the tender coconut is also quite common. Hands down, this is my favorite pudding even though I frequently make pineapple pudding. Water from the coconut is used to melt agar-agar or china grass and the tender coconut is pureed and added to the milk and condensed milk mixture.

The tender coconut gives the pudding a remarkable taste and a delicate constituency. 

Once you taste this pudding, you’ll embrace the taste forever…

Tender Coconut Pudding:

  • Tender Coconut, fresh- scopped from 2 coconuts
  • Tender coconut water- 1 cup, to melt agar-agar
  • Agar-Agar or China Grass strands- 1/4 cup
  • Milk- 2 cups
  • Condensed milk- 1/2 cup or depending upon your sweet level

Preparation:

Tender Coconut

  • Scoop out the tender coconut from 2 coconuts and puree it in a blender, keep aside.

  • In a saucepan, pour 1 cup tender coconut water and add agar-agar to it.

  • Heat the saucepan and let the agar-agar melt completely.

  • In the meantime, heat milk and condensed milk in another saucepan over medium heat. Let it come to a boil.

  • To the boiled milk and condensed milk, add the melted agar-agar, combine well.
  • Remove from the flame and let it cool down for at least 5 minutes.
  • Add the pureed tender coconut to the cooled milk mixture and mix everything well.

  •  Pour the mixture into a cake pan or stainless steel pan.

  • Keep the pudding at first in the freezer for about 15 minutes or until it begins to set.
  • After that remove the pudding from the freezer and place it in the refrigerator.

  • Using a knife gently cut the pudding and serve it in dessert bowls.
  • You could granish the pudding with almonds, cashew nuts etc.

Notes:

  • Make sure to use tender coconut and not regular coconut.
  • Add the pureed tender coconut only after the milk-condensed milk mixture cooles down, otherwise the milk will curdle.