Tender Coconut Pudding
Tender Coconut Pudding is a rich, creamy and luscious dessert. Tender coconut is a young coconut. It is always fresh, natural, pure and healthy in nature. Because it is an unprocessed one. This delicious energy drink contains high level of vitamins, minerals, glucose, fructose, proteins, and antioxidants. And it is also high in potassium.
Pudding
Pudding is a dessert and it is served alongside the main course. Normally pudding is always a sweet dessert made of milk or fruit juice. Cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs are always added for the thickening purpose of pudding.
In United States, the pudding desserts are almost always sweet desserts. They are made of milk or fruit juice. Then is thickened with cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs.
In Britain, the pudding desserts can be baked, steamed, or boiled. The ingredients such as butter, flour, cereal, eggs, and/or suet will be used to create a solid mass.
Types of Pudding
There are many forms of puddings
- Custard pudding
- Baked pudding
- Thickened pudding
- Set pudding
- Steamed pudding or Boiled pudding.
Tender Coconut Pudding (Elaneer Pudding)
Tender Coconut Pudding is a rich, creamy and luscious dessert made with coconut milk. These eggless coconut puddings often called moss puddings. This pudding is high on the list of popular Kerala pudding recipe. The Kerala is a land of coconuts. So, they are quite popular in Kerala. This milk free and eggless coconut pudding is super. It is simple to make in one pan with minimal ingredients.
We can make this pudding in matter of minutes. The process is simple and we have to combine few ingredients and cook together, pour into moulds and set in fridge.
They use either gelatin or agar agar (for a vegetarian version) and come in different flavours and varieties. Tender Coconut Pudding can be set with
- Agar agar powder (or)
- Gelatin
Tender coconut pudding is made with tender coconut water, coconut flesh, sugar, coconut milk. We will get a soft juicy coconut flesh, coconut water when we cut and open a tender coconut. They are used to make this pudding along with sugar, coconut milk or milk, agar agar or gelatin. The end result pudding tastes just like tender coconut. The second version is made with gelatin and it has condensed milk added to it. It is equally delicious.
The Procedure to Prepare Tender Coconut Pudding
- We have to collect tender coconut water from the fresh tender coconut.
- We have to gently scoop the pulp alone without scraping the brown part. Then we have to grind the pulp smoothly in a mixer.
- Heat the tender coconut water in a heavy bottomed vessel to a warm condition (i.e.,until just hot and do not boil).
- Add the china grass to it.
- Mix together the milk, condensed milk, and sugar in a separate pan.
- Bring the mix to a boiled condition.
- Stirr gently and remove from heat.
- Set aside
- Then use mixer or blender to give the coconut pieces a quick spin. If the coconut is really tender one, then there is no need to blend it. We can add directly into the hot china grass mix and it will dissolve on its own.
- If the China grass is not fully dissolved, then it will cause the pudding to not be very thick or set condition.
- If the coconut is not a really tender one, then blend it coarsely.
- Add to the china grass mixture and mix thoroughly. We have to stir well to combine the mixture properly.
- If there are strands of China grass in the pudding is not a problem. It is totally fine. They are tasteless. They don’t change the flavour of the pudding.
- If you want a sweeter tender coconut pudding, then add more sugar to the mixture. It gives a mildly sweet pudding.
- We can pour into a large tray or individual serving cups/
- We have to use shallow bowls or plate for easy demoulding. The mouth should be broad.
- We have to pour into moulds as soon as mixing. Then bring it to room temperature before refrigerating.
- Garnish with cherries
- Chill it atleast for 6 hours before serving.
- We have to invert the mold over the serving plate and pat gently to demold the pudding.
- Serve it in chilled condition. We have to consume it within 24 hrs for best taste.
The Important Tips For Tender coconut pudding
- We can use china grass or agar agar for setting the pudding.
- We have to avoid too much of agar agar as it will spoil the pudding texture. The soft pudding texture will get spoiled.
- We have to make sure to dissolve agar agar completely until you see no grainy texture in it.
- The powder version normally dissolves much quicker than the strands.
- If we are buying powder agar agar, take a note of the colour and flavour. And choose according to our choice.
- We have to cut agar agar strips with scissors and powder for easy usage.
- Add as much as required and do not add too much of agar agar. If it is less, we can add a spoon from the serving dish.
- If we are using gelatin, use as much tablespoons of gelatin as possible.
- We have to avoid using artificial food colours as much as possible.
- We can to try with little fresh cream and just skip condensed milk. And also we can use more sugar and use coconut milk instead of cow’s milk.
The Benefits of Tender Coconut Pudding
- The coconut pudding last in the refrigerator (fridge) for four days.
- The people can enjoy this tender coconut pudding for breakfast or dessert. It’s an ideal make-ahead healthy breakfast recipe.
- The pudding is translucent and slippery. The pudding is made with tender coconut gives this pudding a lovely taste