I had made this double coconut pudding for my colleagues some time ago and it was an instant hit. The double flavoring of the coconut milk and the tender coconut water coupled up with the cream and condensed milk gave it a beautiful taste. I used agar-agar to set the dish. First it was a total goof up, and then I went around and made it into a successful dessert. If you want to know more of the story – don’t I love story telling??? 🙂 – and the recipe itself, hop onto Jehanne’s space. Thank you so much Jehanne for being so supportive and for featuring me on your blog. I only pray that our little friendship grows onto become one for the lifetime!!!
- 500 ml tender coconut water
- 400 ml coconut milk
- 1 can (14 oz) condensed milk
- 1 packet (125 gm) cream
- 10 gm agar-agar strands (china grass)
- 200 ml water
- A pinch of salt
- Sugar, if needed
- Soak the agar-agar strands in water for 15-20 minutes till soft.
- Combine the tender coconut water, coconut milk, condensed milk, cream and salt and mix till smooth. Bring to heat, on very low flame.
- Meanwhile, transfer the soaked agar-agar with water into another saucepan and bring to heat.
- Stir occasionally both pans and cook till the agar-agar is melted. Do not boil the coconut milk mixture, just keep it on very low flame.
- Once the agar-agar is melted, pour it into the coconut milk mixture and continue stirring it till well combined and the agar-agar is completely melted into the mixture. Check for sweetness and add sugar if needed.
- Switch off the heat, pour it into moulds and allow cooling. Cover with cling film and refrigerate for a couple of hours till set.
- To serve, flip it onto a plate and serve cold with tutti-frutti and coconut slices.
2. If cream scares you, omit it! But the cream gave it a really nice texture.
3. You can substitute the agar-agar with gelatin, if required.