Chickoo Coconut Milk Pudding
Servings 4
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.