Chickoo/ Sapota Coconut Milk Pudding | Easy Sapodilla Pudding

An easy and light pudding with chickoo/ sapota, coconut milk and set with China Grass/ Agar Agar… 

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We are on the second day of this week’s Blogging Marathon #122 and after making the pudding with banana, I thought I would post another one with a fruit. Chickoo is one of my favorite fruits. Uppa has a tree that Alhamdulillah flowers all through the year. Whenever someone would be coming from back home, my parents would surely sent some chickoos with them, because they are light weight and don’t take too much space. Once 2020 came in, that luxury stopped. It was then when I went home in January and then in March, I enjoyed whatever good chickoo I could afford to get. In fact, I even hid some to make this dessert. It helps that none in my family likes this fruit so that I get to eat it on my own. Hehe…

This dessert is very similar to this coconut milk pudding I had made in the early days of the blog. My initial plan was to grind the chickcoo and add into the pudding while setting it. But then I completely forgot about it. Hehe… So that is why you can see that the fruit has got used in the dessert like decoration. I had no extra chickoos to repeat the dessert again. 🙁 I have used pandan extract to flavor the pudding and it went amazingly well with the coconut milk as well as the chickoos. I had bought a bottle out of curiosity and I kind of liked its smell. I have to now find ways of finishing it off before it rots in my pantry… 😉 Off to this simple recipe…

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5 from 2 votes

Chickoo Coconut Milk Pudding

Course Dessert

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 4

Author Rafeeda AR

Ingredients

• 400 ml coconut milk
• 250 ml water
• 8 gm china grass strands
• 1/4 cup sugar
• Pinch of salt
• 1 tsp pandan extract refer notes
• 4 chickoos large, peeled and chopped

Instructions

• Soak the china grass in 100 ml water for 15 minutes.
• In a saucepan, combine the coconut milk, remaining water, sugar and salt. Keep on low flame, making sure it doesn't boil.
• As soon as the mixture is heated, add the soaked china grass along with the water and cook till the strands are completely dissolved. Remember to cook on really low flame.
• Switch off, add the pandan essence.
• In a bowl, add half the chickoos into bottom. Pour the prepared pudding mixture. Allow it to settle to room temperature.
• Top with the remaining chickoo and refrigerate till serving.

Notes

You may grind and add the chickoo at the last stage of the pudding.

You can use the flavorings of your choice, like vanilla or cardamom powder.

China grass settles at room temperature, so setting in fridge is optional. However, puddings taste better cold. 

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