There is no special time to make this pudding,but it is perfect for summer time. If you want to make a special dinner try this comforting after dinner treat,your guest will surely love it. In addition to coconut milk this recipe also calls for tender coconut meat.Tender coconut has a sweet and refreshing taste. It also adds to the texture of the pudding.To get the pudding consistency I used gelatin, but you can substitute it with agar-agar or china grass. Roasted coconut used for garnish adds a sweet crunch.You can top the pudding with whipped cream or toasted coconut.Try this you will surely love it.
Coconut milk- 2 cup
Coconut cream- 2 tbs (optional)
Tender coconut pureed- 1 cup
Condensed milk- 1 cup
Rum essence-2-3 drops
(or vanilla Extract- 1/2 tsp)
Butter- 1 tsp
Sugar- 2 tbs
Tender coconut water or milk- 3 tbs
(to dissolve the gelatin)
Shredded coconut- 1/2 cup
Take the young tender coconut and with a spoon scoop out the white jelly inside.Place the tender coconut meat in a blender and make a fine puree and set aside.
Heat a pan and add one tsp of butter and add the shredded coconut and sugar. Roast till it changes color to golden. Set aside for garnish later.
Take tender coconut water or milk in a bowl and sprinkle gelatin
and mix well. Let it stand for two minutes.
In a sauce pan add one cup of coconut milk and bring it to a boil. Add the gelatin and mix well till it fully dissolves. Switch off the flame and add the coconut cream, condensed milk and the rest of the coconut milk.
Allow it to cool down a bit and add the pureed tender coconut and rum essence.Pour into dessert bowl.
Cover with plastic wrap and chill for four to five hours for the
pudding to set. Garnish with toasted coconut or whipped cream.
Hope you will all enjoy!