Coconut Pudding

Hey there! How is everyone? Sorry for being away so long. Have been held up at work. But I have been trying out new recipes, just dint have time to post them. So I will try my best to post them all ASAP.

I came across this recipe for tender coconut pudding in a beautiful Indian blog collaborativecurry.com. The recipe called for tender coconut and its water, this sounded interesting. So that weekend I went to Little India and bought this huge coconut! At home hubby helped to cut open the hard coconut, we did it with a butcher knife. 

This pudding is rich in taste, the natural coconut pulp and the coconut water is such a refreshing flavor.

This is a quick and easy dessert, so make this for you next dinner party and wow your guests!

Pudding in silicon cupcake cases.

Coconut Pudding:

Yeilds:  8 Cupcake size puddings.

Ingredients:

Milk – 2 cups

Condensed Milk – 1 can (12 oz)

Tender Cocnut water – ½ cup

Tender cocnut pulp – from 1

Unflavoured Gelatin – 2 Tablespoons

Directions:

1. Using a knife cut open the top of the tender cocnut, and preserve the water. 
2. Then break open the coconut and scoop out the pulp with a spoon. Cut the pulp into small pieces.
3. In a bowl, take 5 tablespoons water and sprinkle gelatin over and let it bloom.
4. In a pan, heat the milk and condensed milk together until scalded.
5. Mix in the bloomed gelatin with the hot mixture until completely dissolved. 
6. Let the mixture cool to room temperature. 
7. Add the coconunt water and pulp and mix well. 
8. Pour the mixture into moulds or bowls, and cover with plastic wrap.
9. Keep refrigerated until set for 3-4 hours.
10. Serve cold, with chopped almonds, cashews or pistachios.

Note:

• I have used Gelatine to make the jelly; you can also use Agar Agar powder, both available in supermarkets. 
• If using Agar agar powder, use (same amount as gelatine) – 2 tablespoons
• If using agar agar flakes use – 4 tablespoons.