Tender Coconut Pudding
 
 
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Ingredients
  • Tender Coconut, fresh- scopped from 2 coconuts
  • Tender coconut water- 1 cup, to melt agar-agar
  • Agar-Agar or China Grass strands- ¼ cup (2 inch long strands)
  • Milk- 2 cups
  • Condensed milk- ½ cup or depending upon your sweet level
Instructions
Tender Coconut
  1. Scoop out the tender coconut from 2 coconuts and puree in a blender, keep aside.
  2. Into a saucepan, add 1 cup tender coconut water and agar-agar.
  3. Heat the saucepan and let the agar-agar melt completely.
  4. In the meantime, cook milk and condensed milk in another saucepan over medium heat. Let come to a slight boil.
  5. To the cooked milk and condensed milk, add the melted agar-agar, combine well.
  6. Remove the pan from the heat and let cool down for at least 5 minutes.
  7. Add the pureed tender coconut to the cooled milk mixture and mix everything well.
  8. Pour the mixture into a cake pan or stainless steel pan.
  9. Keep the pudding in the refrigerator.
  10. Using a knife, gently cut the pudding into wedges and serve in dessert bowls.
  11. Pudding can be garnished with almonds, cashew nuts etc.
Notes
Make sure to use tender coconut and not regular coconut.
Add the pureed tender coconut only after the milk-condensed milk mixture cooles down, otherwise the milk will curdle.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at http://www.thasneen.com/cooking/tender-coconut-pudding/