Cookbook:Coconut Pudding
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Cookbook | Ingredients | Recipes
Variant I[edit | edit source]
Ingredients[edit | edit source]
- 2 tender (young) coconuts, flesh scooped out
- 1 cup tender (young) coconut water
- ¼ cup China grass (agar) strands
- 2 cups milk
- ½ cup condensed milk
Procedure[edit | edit source]
- Puree the young coconut flesh in a blender, and keep aside.
- In a saucepan, combine the tender coconut water and china-grass strands.
- Heat the saucepan, and let the china-grass strands melt completely.
- In the meantime, heat milk and condensed milk in another saucepan over medium heat. Let it come to a boil.
- To the boiled milk, add the melted china-grass mixture, and combine well.
- Remove from the flame and let it cool down for at least 5 minutes.
- Add the pureed tender coconut to the cooled milk mixture and mix everything well.
- Pour the mixture into a cake pan or stainless steel pan.
- Keep the pudding at first in the freezer for about 15 minutes or until it begins to set.
- After that remove the pudding from the freezer and place it in the refrigerator until fully set.
- Using a knife gently cut the pudding and serve it in dessert bowls.
- You could garnish the pudding with almonds, cashew nuts etc.
Variant II[edit | edit source]
Ingredients[edit | edit source]
- 4 eggs
- 425 milliliters of thick coconut milk
- 115 grams of sugar
- ½ teaspoon of Jasmin water
Procedure[edit | edit source]
- Put eggs, coconut milk, sugar and Jasmin water in a dish. Beat until foamy.
- Pour the mixture into a fireproof dish and place on top of a bamboo steam basket.
- Cover the basket and place above a large wok with boiling water. Steam the pudding for 30-40 minutes, or until no longer fluid. If the pudding is boiled too fast, it becomes rubbery.
- Take the pudding out of the steamer and allow to cool.