Tender Coconut Pudding
Prep time
Cook time
Total time
Author: Thas
Serves: 6 People
Ingredients
- Tender Coconut, fresh- scopped from 2 coconuts
- Tender coconut water- 1 cup, to melt agar-agar
- Agar-Agar or China Grass strands- ¼ cup (2 inch long strands)
- Milk- 2 cups
- Condensed milk- ½ cup or depending upon your sweet level
Instructions
Tender Coconut
- Scoop out the tender coconut from 2 coconuts and puree in a blender, keep aside.
- Into a saucepan, add 1 cup tender coconut water and agar-agar.
- Heat the saucepan and let the agar-agar melt completely.
- In the meantime, cook milk and condensed milk in another saucepan over medium heat. Let come to a slight boil.
- To the cooked milk and condensed milk, add the melted agar-agar, combine well.
- Remove the pan from the heat and let 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 or individual ramekins.
- Keep the pudding in the refrigerator to set for 2 hours.
- Using a knife, gently cut the pudding into wedges and serve in dessert bowls.
- Pudding can be garnished 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.
Add the pureed tender coconut only after the milk-condensed milk mixture cooles down, otherwise the milk will curdle.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/easy-tender-coconut-pudding-easy-karikku-elaneer-pudding/