Last modified on 23 December 2012, at 18:40

Cookbook:Coconut Pudding



  • Tender Coconut, fresh- scooped from 2 coconuts
  • Tender coconut water- 1 cup, to melt china-grass strands
  • China Grass strands- 1/4 cup
  • Milk- 2 cups
  • Condensed milk- 1/2 cup


  1. Scoop out the tender coconut from 2 coconuts and puree it in a blender, keep aside.
  2. In a saucepan, pour 1 cup tender coconut water and add china-grass strands to it.
  3. Heat the saucepan and let the china-grass strands melt completely.
  4. In the meantime, heat milk and condensed milk in another saucepan over medium heat. Let it come to a boil.
  5. To the boiled milk and condensed milk, add the melted china-grass strands, and combine well.
  6. Remove from the flame and let it cool down for at least 5 minutes.
  7. Add the pureed tender coconut to the cooled milk mixture and mix everything well.
  8. Pour the mixture into a cake pan or stainless steel pan.
  9. Keep the pudding at first in the freezer for about 15 minutes or until it begins to set.
  10. After that remove the pudding from the freezer and place it in the refrigerator.
  11. Using a knife gently cut the pudding and serve it in dessert bowls.
  12. You could garnish the pudding with almonds, cashew nuts etc.