Tender Coconut Pudding

Tender Coconut Pudding

Ingredients

• Tender Coconut, fresh- scopped from 2 coconuts
• Tender coconut water- 1 cup, to melt agar-agar
• Agar-Agar or China Grass strands- 1/4 cup
• Milk- 2 cups
• Condensed milk- 1/2 cup or depending upon your sweet level

Preparation

• Scoop out the tender coconut from 2 coconuts and puree it in a blender, keep aside.
• 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.
• To the boiled milk and condensed milk, add the melted agar-agar, combine well.
• Remove from the flame and let it cool down for at least 5 minutes.
• After the mixture has cooled down (and not before, because the milk will curdle otherwise) add the pureed tender coconut to the cooled milk mixture and mix everything well.
• Pour the mixture into a cake pan or stainless steel pan.
• Keep the pudding 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.

Source: http://www.thasneen.com/cooking/tender-coconut-pudding/