Tender Coconut Pudding
A light, creamy, and refreshing Indian dessert made with tender coconut water, pulp, milk, condensed milk, and agar agar. No-bake, eggless, and perfect for summer or festive occasions.
Servings 4 People
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.