Tender coconut pudding
Tender coconut pudding, from above
VegKerala

Tender coconut pudding

Coconut water, soft malai and milk set into a delicate wobble. The coast in a bowl.

30 minTime
5 gProtein each
mildSpice
Elaneer pudding2 chapters · 1 min read

Make it your way

Grandma's wayElaneer, malai and milk set with china grass.
The original
174kcalsame
5 gproteinsame
1 gfibresame
30minutessame

Kerala tender coconut pudding.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Tender coconut water1¼ cups
Tender coconut malai (young coconut flesh, young coconut meat)1 cup, chopped
Milk1⅔ cups
Condensed milk (sweetened condensed milk)½ cup
Agar agar2 tsp powder
Sugar1½ tbsp
Cardamoma pinch

Method

5 steps
  1. 1Soak the agar in a little coconut water 10 minutes, then simmer with the rest of the coconut water until dissolved.
  2. 2Blend half the malai with the milk, condensed milk and sugar until smooth.
  3. 3Warm the milk mixture, stir in the agar liquid and the chopped malai.
  4. 4Pour into a dish or glasses and chill 3 hours.
  5. 5Garnish with more malai or a pinch of cardamom.
Serve it like this

Serve chilled squares or glasses with a few slivers of malai on top, ideally after a spicy Kerala meal.

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Make it a meal

What goes with Tender coconut pudding: a bread or rice, a side, something to drink and something sweet.

A little snack Pazham pori30 min
A little snack Banana chips45 min
To drink Sulaimani chai10 min
To drink Kulukki sarbath5 min
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