The pictures of this recipe are Food Gawked and TasteSpotted.
The recipe was also tagged by the Foodbuzz
This pudding unties a bundle of sweet memories in me! I can hardly remember when and where exactly I tasted tender coconut pudding, first in my life, may be in one of the Christian weddings, but I had hugged the taste ever since it melted on my taste buds when I was a teen. It contains no eggs and this should be the reason why it was so simple and unbelievably comforting! Getting the recipe was not a big task coz this was a regular dessert in many of the Christian homes in Central Kerala. I jotted down the recipe then but I lost it in due course of time...
This is a recreation of the recipe from the basic mousse pudding where I had substituted the coconut and water. It was simple and hassle free... a 'no chance to go wrong' recipe. I had wanted to try this for the past two decades and believe me, it turned out perfect and left me absolutely excited in my very first attempt itself!
Tender Coconut Pudding (eggless)
yields 25 medium squares.(Serves 10.. coz no one can stop with two ;))
Get ready with :
1 tin sweetened condensed milk = 400gms = 300ml I used Amul Mithai Mate
*Sugar- 1/4 cup scant (not more than 6 tsps if you prefer less sweet)
China grass / agar agar- 10 gms
Thick (non fat preferable) milk -2 tins; measured in the condensed milk tin.
Tender coconut water- 1 tin
Tender coconut meat - 1/2 cup
(you may need 2 large Tender Coconuts for the water and the meat)
Step by step method:
To begin with ,cut china grass into one inch long strips. Rinse and soak in hot tender coconut water for 1- 2 hours.
Let the coconut you scrape out be tender and transparent rather than the opaque whitish matured ones.
Boil milk, condensed milk and sugar together.
Once it boils, simmer just for a few seconds giving a stir in between.
Heat tender coconut water in which the china grass had been soaked and melt it bringing the coconut water to gentle boil. I could melt it within 2 minutes of gentle simmer. Too much of boiling destroys the natural texture and flavour of the coconut water. It is tough to melt down the grass strands completely. A few might remain at the bottom and you may strain and grind it in a mixie before combining with the milk mixture. I didn't do this and combined as it was..
which brought up after the mixing along with the fine tender coconut pieces. These strands are harmless and doesn't alter the texture and the taste of the pudding. When you mix the china grass solution and the milk mixture, let them both be of the same temperature; either warm or luke warm.
So, after you mix it all together pour in a flat squarish shallow glass container and not like what I did coz it will be difficult to unmould and slice into serving sizes.
Freeze for 5 minutes and then place it on the normal refrigerator compartment to chill for about 30-45 minutes until it is set. Do not over freeze or chill as it hardens the pudding.
I toppled the bowl gently and it moulded out pretty clean.
Umm.. not bad...
Slice into serving portions. Did I tell you, I halved the original recipe? Mine yielded 16 unequal portions.
You can also use ramekins or small individual bowls for setting the pudding. You need not unmould too.
You may serve the pudding as it is.Transferring into plates is not an easy job as they are soft 'flubbers' :)
The berries are fresh from my garden. My vegetable garden is going crazy these days and I have topped the fruits for a colour contrast and make it look glamorous.
Another reason of these fruits getting into the dessert is because Raks insisted to have either fruits or veggies in them. ...and all I have is coconut :)...
Well, Raks as you all know is an awesome blogger with a wonderful variety of recipes, a girl who never fails to encourage most of the bloggers around with her warm and sincere comments. She had been surprisingly regular in mine though I skipped visiting hers many a times. This dessert is specially made for her event, Celebrate Sweets September 2011 event coz she really deserves something sweet and very special! :)..
The pudding tastes better, * less sweet. However you can check the sweet level before you freeze and can add more if you want to.
I had added no flavours like vanilla as it just tastes good without a flavouring. The mild natural flavour of tender coconut is irresistible!
You can enjoy the pudding topped with cut fruits, berries or even praline.
I like it as it is :)