Ingredients:
- Tender Coconut, fresh - scopped from 1 coconut
- Tender coconut water- 1/2 cup, to melt agar-agar
- Agar-Agar or China Grass strands- ¼ cup (strands cut 2 inch long)
- Milk- 1 cups
- Condensed milk- ¼ cup or depending upon your sweet level
Instructions:
Scoop out the tender coconut.
Puree it in a blender, keep aside. Make it a coarse paste.
Puree it in a blender, keep aside. Make it a coarse paste.
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.
Add the boiled milk -condensed milk mixture to the melted agar-agar, combine well.
Add the pureed tender coconut to the cooled milk mixture and mix everything well. Remove from the flame and let it cool down for at least 5 minutes.
Pour the pudding into a rectangular bowl..Keep it 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.
SIMILAR RECEPIES:
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| Broken Glass Jelly |
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| Coconut Fudge |
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| Strawberry Panna Cotta |
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| Avacado Pudding |
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| Mango Panna Cotta |