Description
A soft, creamy tender coconut pudding made with fresh coconut water, pulp, milk, and agar agar. This refreshing chilled dessert is light, mildly sweet, and perfect for warm days.
Ingredients
- 1/2 tbsp agar agar powder
- 3/4 cup tender coconut pulp
- 1 cup tender coconut water
- 1 cup milk
- 1/2 cup condensed milk
- 2 tbsp sugar
Instructions
- Collect the tender coconut water from a fresh coconut. Gently scoop out the pulp without scraping the brown part.
- Grind the tender coconut pulp smoothly in a mixer and set aside.
- Pour 1 cup tender coconut water into a heavy-bottomed vessel.
- Dissolve the agar agar powder in the coconut water and mix well.
- Heat the mixture until the agar agar dissolves completely and the liquid becomes hot.
- In another vessel, heat the milk, condensed milk, and sugar. Mix well until hot, then switch off the flame.
- Add the dissolved agar agar mixture and ground tender coconut pulp to the milk mixture. Stir well to combine.
- Immediately pour the mixture into moulds.
- Allow it to cool to room temperature, cover with cling wrap, and refrigerate for 30 minutes or until set.
- To serve, invert the mould onto a plate and gently pat to demould the pudding.
Notes
- Ensure the agar agar is fully dissolved to avoid grainy texture.
- Adjust sugar according to the sweetness of the tender coconut.
- For a richer taste, use full-fat milk.
- Store refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 24 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 18 mg
