Tender coconut pudding, elaneer pudding recipe

Tender coconut pudding with fresh pulp, water from tender coconut, prepared with agar agar (china grass), milk, condensed milk as main ingredients. Full video recipe.

Jump to RecipeI have to admit, I am so reluctant in jelly or pudding as I am not very fond of the texture. This is another recipe I wanted to try as soon as I tasted in the Kerala restaurant KKC. Hope you all remember the kappa vada and kanthari drink I posted after tasting there.

I actually did not order this initially for me, but when I tasted, me and Aj loved it. S ordered it again though we were full already. Each and every bite were full of tender coconut flavour, subtle and well balanced in taste.

Check out tender coconut sorbet, tender coconut kheer, elaneer sarbath

So wanted to try this out ever since I came back to SG. Couple of days back saw one of my reader friend Uthra made perfectly, which gave me a push to try immediately. Successfully tried after two months of thinking, thanks to her. Until I unmoulded, it was a suspense. So very happy to see the jiggly tender coconut pudding .

Tips to use agar agar:

• Always mix agar agar to room temperature liquid, then start heating.
• If using agar agar strand, make sure to soak before starting heat to dissolve.
• Strain (if using strands)and use after dissolving.
• Pour into moulds as soon as mixing. Bring to room temperature before refrigerating.
• If buying powder agar agar, take a note of the colour and flavour and choose according to the recipe.
• Cut agar agar strips with scissors and powder for easy usage.

Tips for pudding:

• Do not add too much of agar agar as it will spoil the pudding texture. Even if it is less, you can spoon from the serving dish.
• Avoid using artificial food colours as much as possible.

Cup measurements

Tender coconut pudding recipe

Tender coconut pudding with fresh pulp, water from tender coconut, prepared with agar agar (china grass), milk, condensed milk as main ingredients. Full video recipe.

• 1/2 tbsp agar agar powder
• 3/4 cup Tender coconut pulp
• 1 cup Tender coconut water
• 1 cup Milk
• 1/2 cup condensed milk
• 2 tbsp Sugar

1. First collect tender coconut water from the fresh coconut.Gently scoop the pulp alone without scraping the brown part.
2. Grind tender coconut pulp smoothly in a mixer.

3. Take 1 cup tender coconut water in a heavy bottomed vessel.

4. Dissolve 1/2 tbsp (1 & 1/2 tsp) agar agar powder in it.

5. Start heating until the agar agar is dissolved completely and the mixture is hot.

6. In another vessel, heat 1 cup milk, 1/2 cup condensed milk and 2 tbsp sugar.Mix well until hot. Switch off the flame.

7. Now, add agar agar mixture, ground tender coconut and mix.
8. Pour the tender coconut pudding mixture immediately into moulds.
9. Let it come to room temperature. Cling wrap to cover and refrigerate for 30 minutes.
10. Invert the mould over the serving plate and pat gently to demould the pudding. Enjoy!

• Run a knife along the sides if you have difficulties in demoulding.
• Use shallow bowls/ plate for easy demoulding. Let the mouth be broad.
• Do not use more agar agar than mentioned otherwise the pudding will not be soft in texture.
• You can increase the pulp quantity.
• I want to try with little fresh cream as suggested by my reader friend.
  For vegan version, just skip condensed milk, use more sugar and use coconut milk instead of cow’s milk.

Tender coconut pudding method:

1. First collect tender coconut water from the fresh coconut.
   
2. Gently scoop the pulp alone without scraping the brown part. Grind smoothly in a mixer.
   
3. Take 1 cup tender coconut water in a heavy bottomed vessel. Dissolve 1/2 tbsp (1 & 1/2 tsp) agar agar powder in it.Start heating until the agar agar is dissolved completely and the mixture is hot.
   
4. In another vessel, heat 1 cup milk, 1/2 cup condensed milk and 2 tbsp sugar. Mix well until hot. Switch off the flame.
   
5. Now, add agar agar mixture, ground tender coconut and mix.
   
6. Pour the tender coconut pudding mixture immediately into moulds.
   
7. Let it come to room temperature. Cling wrap to cover and refrigerate for 30 minutes.
   
8. Invert the mould over the serving plate and pat gently to demould the pudding. Enjoy!
   

Serve chilled. Consume within 24 hrs for best taste.

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