Double Coconut Pudding
Recipe type: Dessert
Cuisine: International
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 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
  1. Soak the agar-agar strands in water for 15-20 minutes till soft.
  2. Combine the tender coconut water, coconut milk, condensed milk, cream and salt and mix till smooth. Bring to heat, on very low flame.
  3. Meanwhile, transfer the soaked agar-agar with water into another saucepan and bring to heat.
  4. 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.
  5. 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.
  6. Switch off the heat, pour it into moulds and allow cooling. Cover with cling film and refrigerate for a couple of hours till set.
  7. To serve, flip it onto a plate and serve cold with tutti-frutti and coconut slices.
1.     I didn’t use any sugar, so the dessert was mildly sweet. Add sugar if you want.
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.
Recipe by The Big Sweet Tooth at