2 tender (young) coconuts, flesh scooped out
1 cup tender (young) coconut water
¼ cup China grass (agar) strands
2 cups milk
½ cup condensed milk
Purée the young coconut flesh in a blender, and keep aside.
In a saucepan, combine the tender coconut water and china-grass strands. Heat gently until the china-grass strands 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, add the melted china-grass mixture, and combine well.
Remove from the flame and let it cool down for at least 5 minutes.
5 minutes
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.
Place the pudding in the freezer for about 15 minutes or until it begins to set.
15 minutes
Remove the pudding from the freezer and place it in the refrigerator until fully set.
Using a knife, gently cut the pudding and serve it in dessert bowls.
- •You could garnish the pudding with almonds, cashew nuts etc.