The Best Tender Coconut Pudding (with Agar Agar) | Elaneer Pudding
This tender coconut pudding/Elaneer pudding is prepared with flesh pulp of the tender coconut, coconut water, milk, condensed milk, and agar agar (china grass)
I like simple desserts and this coconut pudding or tender coconut pudding is very easy to make. We use both the tender coconut pulp and tender coconut water.
Sometimes tender coconut will have coconut water without any pulp so you need to check whether it has flesh along with water. To begin, take the coconut water from the tender coconut. Scoop the pulp only, avoiding scraping the brown part.
If you use more agar agar than recommended, the pudding will not have a soft texture.
Where do you find tender coconuts?
If you are in south India, you can easily find tender coconut on street corners or in grocery stores. If you’re outside India then look for tender coconut in Asian markets.
What is China gras or Agar Agar?
Agar agar is also known as China grass. It’s made from red algae and is frequently used as a setting agent in Asian dishes. It’s a vegan alternative of gelatin, which is used to set puddings, jellies, vegetarian cheesecakes etc.
Agar Agar is available in different forms such as powders, flakes and sheets. Please note that amount of Agar Agar will be different based on the form. Agar powder or sheet will not replace the same amount of agar flakes. Always follow the instructions on the packaging.
Tender Coconut Pudding | Karikku pudding
Ingredients
- 2 cups Tender coconut pulp
- 2 cups Tender coconut water
- 1 1/2 cups Milk
- 1 can Condensed milk
- 4 tablespoon Sugar
- 10 gram Agar Agar/China Grass
Instructions
- Take 1/2 cup tender coconuts, chop them into small pieces and set them aside. Grind the remaining pulp in a blender. Mix pulp and coconut water (In blender if required)
- Boil condensed milk, milk and sugar.
- Soak China Grass in 1 cup coconut water for 15 minutes. Then heat the china grass with soaked water over low flame until it melts completely (the water looks clear). Stir continuously.
- Add melted china grass to the milk mixture using a strainer, at the same temperature. Mix it very well.
- Add the pulp mixture and the chopped pulp into a glass dish and mix it well. Cover and keep it in the fridge for setting for 3-4 hours.
- When the pudding is set, garnish with cherries before serving.
