Tender Coconut Pudding
Old-fashioned Kerala sweetmaking — no shortcuts, no substitutes. Jaggery, ghee, and coconut come together through slow cooking and patience into something far greater than the sum of their parts.
Ingredientsfor 5 servings
- 2 cup Tender Coconut water
- 1 cup Tender Coconut flesh
- 1 cup Milk
- 1/2 Tin Sweetened condensed milk
- 1/4 cup Sugar
- 1 tsp Vanilla essence
- 2 tbsp Gelatin
Preparation
Step 1
Get half of the coconut flesh and tender coconut water in a blender, blend until smooth. Set aside.
Step 2
Get the gelatin in a pan along with water and set aside for 5 minutes. Heat this till it is melted. Set aside.
Step 3
Get condensed milk in a pan and add sugar. Mix it well. Add milk to this. Heat till it comes to boil. Turn off the heat.
Step 4
Add to the above: tender coconut mixture, chopped tender coconut pieces, vanilla essence and gelatin. Stir everything together thoroughly.
Step 5
Pour this in a butter greased bowl and keep it in the fridge for 1-2 hours.
Step 6
Tender Coconut Pudding is ready.
Tip
When working with jaggery, always melt and strain it first. Even the best quality jaggery has some grit that needs to be removed.
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