Looking for a light, creamy, and refreshing dessert? This Tender Coconut Pudding (also called Elaneer Pudding in South India and Goan Tender Coconut Pudding) is the perfect choice! Made with tender coconut water, soft pulp, condensed milk, and agar agar, this no-bake, eggless dessert sets beautifully and is ready in just a few hours.
It’s one of the most loved Indian summer desserts, and a popular sweet in coastal regions like Goa and South India. The best part? This recipe uses no gelatin and no cornflour, making it 100% vegetarian and fuss-free.
Why You’ll Love This Tender Coconut Pudding
- ✅ No-bake & eggless – quick, easy, and vegetarian-friendly
- ✅ No gelatin, no cornflour – uses natural agar agar
- ✅ Light & refreshing – perfect summer dessert
- ✅ Festive & party-friendly – a showstopper sweet dish
Ingredients for Tender Coconut Pudding
- Milk – the creamy base that gives richness.
- Condensed milk – adds sweetness and thickness.
- Sugar – balances flavors, can be adjusted.
- Tender coconut water – brings freshness and lightness.
- Tender coconut chunks (soft pulp) – adds texture and bite.
- Agar agar – natural vegetarian setting agent.
- Fresh mint leaves – garnish for a refreshing finish.
How to Make Tender Coconut Pudding (Step by Step)
Step 1: Blend the Base
In a blender, add tender coconut pulp, coconut water, milk, condensed milk, and sugar. Blend until smooth and creamy.
Step 2: Cook the Mixture
Pour the blended mixture into a pan. Heat on medium flame until it comes to a gentle boil. Stir occasionally.
Step 3: Add Agar Agar
Dissolve agar agar powder (or soaked strands) in water, then add to the hot mixture. Keep stirring until it dissolves completely.
Step 4: Set the Pudding
Pour the mixture into ramekins or a pudding dish. Let it cool at room temperature, then refrigerate for at least 2 hours.
Step 5: Serve & Garnish
Once set, unmould carefully, garnish with mint leaves, and serve chilled.
Creamy, light, and absolutely divine!
🌈 Variations of Tender Coconut Pudding
- Goan Tender Coconut Pudding – slightly sweeter version, often garnished with dry fruits.
- Tender Coconut Water Pudding – skip milk, use only coconut water & pulp for a lighter texture.
- Fruit Shop Style Coconut Pudding – layer with fresh fruits or top with jelly for a fun twist.
- Coconut Souffle-Style Pudding – whip cream and fold it in for an airy, mousse-like texture.
Storage & Serving Tips
- Keep refrigerated for up to 3 days.
- Serve chilled straight from the fridge.
- Do not freeze, as texture may turn icy.
FAQs about Tender Coconut Pudding
Can I make this pudding without condensed milk?
Yes! Just replace condensed milk with extra sugar and a little cream for richness.
What’s the difference between Goan Tender Coconut Pudding and Elaneer Pudding?
They’re essentially the same recipe, but Goan versions are usually sweeter and creamier.
How to make Fruit Shop Style Tender Coconut Pudding?
Layer the pudding with jelly cubes, fruits, and whipped cream for a colourful, café-style dessert.
Where can I buy tender coconut pudding?
Some Goan and South Indian bakeries sell it, but nothing beats the freshness of making it at home!
Related Recipes You’ll Love
- Lychee Pudding – No Gelatin, No Cornflour
- Mango Popsicle – 3-Ingredient Summer Treat
- Strawberry Sheera – Valentine’s Special
- Jelly Custard Shots – Quick Party Dessert
- Colostrum Milk Pudding (Kharvas)
📌Pin this tender coconut pudding for your next get-together – a refreshing dessert everyone will ask for!
Tender Coconut Pudding
Ingredients
- 1 cup Milk
- ½ cup Condensed milk
- 2 tablespoon Sugar adjust to taste
- 1 cup Tender coconut water
- ¾ cup Tender coconut chunks soft pulp
- 2 teaspoon Agar agar powder or ~6 g agar agar strands, soaked
- Fresh mint leaves for garnish
Instructions
Step 1: Blend the Base
- In a blender, add tender coconut pulp, coconut water, milk, condensed milk, and sugar. Blend until smooth and creamy.
Step 2: Cook the Mixture
- Pour the blended mixture into a pan. Heat on medium flame until it comes to a gentle boil. Stir occasionally.
Step 3: Add Agar Agar
- Dissolve agar agar powder (or soaked strands) in water, then add to the hot mixture. Keep stirring until it dissolves completely.
Step 4: Set the Pudding
- Pour the mixture into ramekins or a pudding dish. Let it cool at room temperature, then refrigerate for at least 2 hours.
Step 5: Serve & Garnish
- Once set, unmould carefully, garnish with mint leaves, and serve chilled.
Video
Notes
- Use fresh tender coconut pulp for best flavor and texture. Avoid hard or mature coconut.
- If tender coconut is very watery, reduce the added milk slightly to maintain pudding consistency.
- You can replace sugar with jaggery, honey, or dates puree for a healthier version.
- Chill the pudding for at least 3–4 hours (or overnight) for perfect set and flavor.
- For extra richness, add a splash of cream.
- Garnish with chopped nuts, saffron strands, or toasted coconut before serving.
- This pudding can also be set in ramekins, glass cups, or a large mold depending on preference.
- Always serve chilled – it tastes best when cold.
📌Save this recipe now and try it this weekend – your family will love it!
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