Double Coconut Pudding
Servings 5
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.