Tender Coconut Pudding
Learn how to make this Tender Coconut Pudding with stepwise pics.
- 2-3 Tender Coconut
- 1 litre Milk
- 1 tin Milkmaid
- 7-10 Grams China grass/ Agar agar
- Caramalised cashews or peanuts
Scoop up the tender coconut and blend it with tender coconut water.
Melt china grass adding 1/4 cup water using double boiling method.
In a saucepan heat milk adding condensed milk(depending upon your sweet level) Let it come to a boil.
Once it is done add melted china grass mixture and combine well,
Switch off the stove. Once it is partially cooled add blended tender coconut mixture and mix it well..
Set it in a cake tray or mould available. Keep it in the freezer for 15-20 mins and then in the chiller for setting.
Once set garnish Tender Coconut Pudding with caramelised and crushed cashews and peanuts. Once it done you can demould it or cut it into pieces and serve.
Note: Double boiling method: Fill a pot with 1/4 cup water and bring it to boil. Fit a bowl into the pot. Please note that the bottom of the bowl should not reach the water level. At least 2 inch gap should be given.