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Main Course

Kerala Tender Coconut Pudding

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

10 g China grass
1 cup Water
1 cup Tender coconut water
1 Tin Condensed milk
2 Tins Milk
5 Dsp Sugar
1 cup Thin scrapings of tender coconut
¼ cup Coconut finely — grated

Preparation

Step 1
Soak China grass in 1 cup water and dissolve on low heat. take it off the heat.
Step 2
Add the tender coconut water.
Step 3
In another pan, dissolve 5 dsp sugar in milk and condensed milk over low heat, stirring all the time.
Step 4
After the sugar has dissolved, add melted China grass and take it off the heat.
Step 5
Strain into a flat glass dish.
Step 6
Arrange coconut scrapings over the pudding and refrigerate.
Step 7
Roast grated coconut and 1 dsp sugar on low heat.
Step 8
Sprinkle over the pudding before serving.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Tender Coconut Pudding

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

10 g China grass
1 cup Water
1 cup Tender coconut water
1 Tin Condensed milk
2 Tins Milk
5 Dsp Sugar
1 cup Thin scrapings of tender coconut
¼ cup Coconut finely — grated

Preparation

Step 1
Soak China grass in 1 cup water and dissolve on low heat. take it off the heat.
Step 2
Add the tender coconut water.
Step 3
In another pan, dissolve 5 dsp sugar in milk and condensed milk over low heat, stirring all the time.
Step 4
After the sugar has dissolved, add melted China grass and take it off the heat.
Step 5
Strain into a flat glass dish.
Step 6
Arrange coconut scrapings over the pudding and refrigerate.
Step 7
Roast grated coconut and 1 dsp sugar on low heat.
Step 8
Sprinkle over the pudding before serving.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.