I was looking for a simple pudding recipe when I stumbled upon tender coconut pudding at Spicy Chilly. More than the recipe, I liked the way Bharathy have presented the dish and the step-by-step instructions have made my job easy in pudding preparation. The changes I’ve made to the original recipe are to replace agar agar with gelatine powder and to reduce the amount of condensed milk. Since the coconut water I used was very sweet, I’ve skipped using sugar also.
Preparation & cooking time: 20 minutes
Freezing & chilling time: 50 minutes
Adapted from: Spicy Chilly
Milk: 2 cups (I used low fat milk)
Condensed Milk: 3/4 cup
Sugar: as per taste (Optional)
Gelatine Powder: 3 tablespoons
Tender Coconut water: 1 cup
Tender Coconut Meat: 3/4 cup
1. Dissolve gelatine powder in hot tender coconut water. Make sure there are no lumps or undissolved powder.
2. Boil milk, condensed milk and sugar (if using) together. Stir well so as to avoid burning of condensed milk (experience speaks here ;)). Remove from heat.
3. Add the coconut pieces and coconut water with dissolved gelatine powder. Stir gently to mix all ingredients. Transfer to a flat square plate (or individual dessert bowls if you want to serve skip the process of unmoulding and cutting into pieces for serving).
4. Freeze for 5 minutes and then chill for another 45 minutes (I followed the exact timings as mentioned by Bharathy).
5. Topple the plate gently to unmould the pudding and cut into pieces of desired size.
I’ve used the pomegranate seeds as a bait for my 3 year old kid to get to taste the pudding. She liked it and since then refers to it as white sweet ;). It tasted so heavenly and melts in the mouth. Though I’m not a great fan of coconut sweets and puddings, I’ve prepared this twice in the past 4 weeks. Such is the power of this pudding and you can never get tired of the taste. Thanks for sharing such a wonderful recipe Bharathy.