With the mercury level soaring, what more could be refreshing than a chilled bowl of “Tender Coconut Pudding”.
Tender coconut water is known for its unique combination of simple sugars, minerals and electrolytes. This Coconut pudding is creamy, light and bursts with playful notes and ideal to be had during any time of the day. It is a simple Coconut Pudding recipe and can be made with very basic ingredients.
The first time I got to taste this divine pudding was at the ‘Fruit Shop On Greams Road”, from then on there was no stopping me. It has always intrigued me if I could ever create something so divine. With many trial and errors, with minor adjustments and some tweaking I managed to make this decadent pudding, which I’m sure you’ll enjoy making and eating as well!!
Ingredients For the Pudding
- Tender Coconut Water – Water extracted from 2 coconuts
- Tender Coconut meat – Extracted from 2 coconut
- Coconut Milk – 150ml (This can be substituted with regular full fat milk)
- Gelatin – 15 grams
- Condensed milk – 150 ml
Ingredients for Garnishing
- Cashew nuts – 3 tbsp
- Sugar – 4 tbsp
- Butter – 1 tsp
How to Make Tender Coconut Pudding
Take a small pan with the tender coconut water, warm the coconut water and ensure it is just lukewarm and do not boil it In this lukewarm coconut water soak the gelatin. Let it rest for about five minutes. After the resting period, mix it till the granules are totally dissolved. Keep aside. If you feel that there are few granules, just run it through a sieve.
Chop the tender coconut finely, add milk and blend into a paste. It can be a little grainy and coarse, since it gives a beautiful crunchy texture.
Combine the paste to the gelatin mixture, fold it well. Pour in the condensed milk and fold again. Once the mixture is thoroughly folded, it’s time to set it in the bowls or in moulds you desire to.
Pour it in to individual moulds and leave it in the fridge to set for at least 6 hrs, or for best results leave them overnight.
Once the pudding becomes firm, garnish it with caramelized cashews (pralines) or chopped tender coconuts.
How to Make Caramelised Cashewnuts
Take a heavy-bottomed pan. Melt the sugar, boil it till the point it turns brown. Do not use a spatula till it starts melting, since the sugar will start crystallizing. Once it turns brown, fumes start appearing. Add the cashew and turn off the stove immediately. Now pour this on a flat surface greased with butter, and let it cool completely. It is important to keep all the ingredients ready and work fast, since sugar burns very fast. Once this sets, break it into shards and store it in an airtight container. When you need to garnish a pudding with this, just powder the shards coarsely and sprinkle over generously.
Here you have this light creamy and divine Coconut pudding ready to be enjoyed. Let’s beat the heat with such delicious desserts.. Happy cooking!!
— Recipe and Images Shared by Gayathri Iyer