Tender coconut pudding is a perfect treat for hot summer days. It is a silky, creamy dessert made with simple ingredients. Lets see how to prepare this authentic Kerala recipe.

INGREDIENTS:

Meat from 1 tender coconut (approximately ¾ to 1 cup )

10 grams China grass

2½ cups Full cream milk

1 tin Condensed milk

1½ cup Tender coconut water

1½ cup Water (to boil china grass )

INSTRUCTIONS:

In a pan, add milk and allow it to boil. When it comes to single boil, reduce the flame and add condensed milk little by little, while continue mixing. When it is done , switch off the flame . After 5 minutes, add tender coconut water and  Mix well.

Scrape the tender coconut meat, mix it with a little tender coconut water, and grind it in a mixer in pulse mode. Make sure that, you use only the thinner tender coconut meat. Add the coconut pulp to prepared milk mixture.

Meanwhile in another pan, boil 1 ½ cup water and add china grass in to it. Stir well in a low flame until china grass melts completely.

 

Now add the strained china grass mixture to above prepared tender coconut mixture. Mix well and transfer to any mold and keep in fridge till set.

Serve cold and enjoy..

TIPS:

• Use really tender coconut to get creamy texture.
• Cut china grass into small pieces before boiling. Make sure it is completely melted.
• You can add sugar, if you want extra sweetness.