Kerala Tender Coconut Pudding Recipe
A delicious Kerala tender coconut pudding recipe with young coconut water, coconut flesh, and milk. Perfectly light and yummy dessert, try it today!
Ingredients
- 1 tin condensed milk 400gm
- 5 tsp sugar
- 10 grams china grass agar agar
- 2 tins milk measure using the condensed milk tin
- 1 tin tender coconut water
- 3/4 cup tender coconut flesh
- I used water and flesh from 2 coconuts and had some of both left over
- A few glazed cherries for garnish optional
Instructions
- Heat the tender coconut water in a pan until just hot (do not boil!) and add the china grass to it.
- Mix together - milk, condensed milk, and sugar
- Bring to a boil, remove from heat, and set aside
- Give the coconut pieces a quick spin in your mixer or blender. Since my coconut was a bit tougher than I would have liked, I blended it coarsely
- Add to the china grass mixture and mix thoroughly
- Mix together with the milk mixture and stir well
- Pour into a large tray or individual serving cups
- Chill overnight or at least for 6 hours before serving
- Garnish with cherries, if using
Notes
If your coconut is really tender, it will be almost translucent and slippery. In this case, there's no need to blend it, you can add directly into the hot china grass mix and it will dissolve on its own
If the China grass is not fully dissolved, it will cause the pudding to not be very thick or set.
If there are strands of China grass in the pudding, it's totally fine. They are tasteless and don't change the flavour of the pudding
Add more sugar if you want a sweeter pudding. The quantity above gives a mildly sweet pudding
If the China grass is not fully dissolved, it will cause the pudding to not be very thick or set.
If there are strands of China grass in the pudding, it's totally fine. They are tasteless and don't change the flavour of the pudding
Add more sugar if you want a sweeter pudding. The quantity above gives a mildly sweet pudding