This was one dessert I had made with all leftovers I had. It was a depressing day – my whole family had gone to India and loneliness was creeping in. And me, being the sweet tooth, naturally went on to depend on a dessert. This was whipped in no time and set in very little time as well. Was really spongy and melt-in-the-mouth. Would definitely make this again…
Updated on March 12, 2016 with new pictures: The only difference is I made it in a mould instead of pouring it into a loaf pan. The old picture is below…
Update on March 13 – after uploading the new pictures, I have got a few queries regarding whether the agar agar mentioned in the recipe is enough to hold the pudding. Yes, it will just hold the pudding, but it won’t be sturdy enough. If you need a sturdy pudding, then you can increase the amount of agar agar to 10 gm. The consistency of this pudding is between a mousse and fully sturdy pudding. Hope this clarifies… 🙂
Easy Coconut Milk Pudding
- 300 ml coconut milk
- 1/2 can of 14 oz condensed milk
- 5 gm of china grass/ agar agar
- 1/4 cup milk optional
- Chocolate syrup to serve optional
- Soak the agar agar in 1/4 glass hot water for 20 minutes.
- Keep it on low flame and stir continuously till it completely melts.
- Meanwhile, put the coconut milk, condensed milk and milk (refer note below) in a blender and beat until well mixed.
- Immediately pour the melted china grass into this and blend again.
- Pour this mixture into a small deep dish (I used a loaf pan) and set in the refrigerator till set, about an hour.
- Cut into desired shape, drizzle chocolate syrup, serve and enjoy!!!!
If not using the milk, then increase the water used in agar agar to 1/2 cup.
The strands may be very tricky to melt. In this case, coarsely powder them in your grinder, soak them in hot water and then proceed with melting it. After it melts, you can directly pour in the remaining ingredients, give a good mix till it becomes warm and then allow it to set.