Tender Coconut Pudding / Elaneer pudding

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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.

 

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:





Broken Glass Jelly



Coconut Fudge



 


Strawberry Panna Cotta



Avacado Pudding



Mango Panna Cotta

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Coconut Jello Fudge/ Coconut Jello Shots

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Ingredients:

Agar Agar - 5 gm(1 cup)
Strawberry Jelly - 1/2 packet
Coconut Cream - 1/2 cup
Sugar - 3 tblsp
Water - 1  1/2 cup



Method:

The main ingredients for this recepie are:

In a bowl add 5 gm china grass(agar agar)  and add water and boil it.

Prepare strawberry flavour jelly as per the instructions given in the jelly packet.

To this add half of the above melted agar agar mixture and stir it.

And pour it in square or rectangular shape dish and refrigerate for 2 hours or until firm.

After the jelly is set completely unmould it and cut into small circles.

Arrange the jelly squares in a rectangular tray.

To the remaining gar agar mixture add coconut cream. 

Add sugar and switch off the stove once it is boiled.

Cool it but don't allow it t become hard.Continue stirring it. Pour this coconut mixture over the jelly and refrigerate it for an hour or until it sets.

Cut it into squares and serve it chilled.

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Broken Glass Jelly Pudding

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Ingredients:

• Jelly mix 1/2 packet(use 3 colors)( i used strawberry,lemon, orange,and coffee)
• China grass 5 gm
• Milk 1 cup
• Condensed milk ½ can
• Water 3 cup 
• Sugar - 3 tblsp
• Cardamom crushed - 2

Method:

In a bowl prepare strawberry flavour gelatin as per the instructions.

And pour it in square or rectangular shape dish and refrigerate until firm.

Same way make other 3 flavour gelatin (jelly mix ).After the jelly is set completely unmold it and cut into small cubes

In another bowl add 10 gm china grass and add water and boil it.

Boil milk with crushed cardamom and sugar.

Add condensed milk to it.

Once boiled pour it into a the melted china grass. Transfer it into a tray and allow it to cool. .Just cooling not to get firm.Stir it continuously.

Add the jelly cubes to it. Stir very gently if necessary to evenly distribute jelly cubes. Refrigerate for 2 hours or till until firm.

 

Flip over to a pate.

Cut it into squares and serve chilled.

 

 

 

RECEPIE SUMMARY:

 

Ingredients:
 
•Jelly mix 1/2 packet(use 3 colors)( i used strawberry,lemon, orange,and coffee)
•China grass 5 gm
•Milk 1 cup
•Condensed milk ½ can
•Water 3 cup
•Sugar - 3 tblsp
•Cardamom crushed - 2

Method:

 

• In a bowl prepare strawberry flavour gelatin as per the instructions.
• And pour it in square or rectangular shape dish and refrigerate until firm.
• Same way make other 3 flavour gelatin (jelly mix ).After the jelly is set completely unmold it and cut into small cubes
• In another bowl add 10 gm china grass and add water and boil it.
• Boil milk with crushed cardamom and sugar.
• Add condensed milk to it.
• Once boiled pour it into a the melted china grass. Transfer it into a tray and allow it to cool. .Just cooling not to get firm.Stir it continuously.
• Add the jelly cubes to it. Stir very gently if necessary to evenly distribute jelly cubes. Refrigerate for 2 hours or till until firm.
• Flip over to a pate.
• Cut it into squares and serve chilled. 

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