Recipe for Tender Coconut Pudding

• Transfer the Coconut flesh into a plate
  
• Transfer half the quantity of the Coconut flesh into the mixer grinder to make a thick puree of the Tender coconut flesh by using very little tender coconut water
  
• Randomly cut the remaining half Tender Coconut flesh into small strips or pieces and keep aside
  

If using Agar Agar

• Since the agar agar strands are very long and extremely light in weight, it becomes challenging to weigh or measure it accurately, So, This is how you can cut the agar agar strips into 1 inch pieces and fit it into a 2 tbspn measure or weigh 3 gms on the weighing scale. it becomes easier

  Note: I like my pudding a little soft hence I use these quantities. The standard ratio is 5gms agar agar to 320 ml liquid. I've tried this ratio and found my pudding very stiff. It is convenient to cut and shape, de-mould, etc. but the pudding was extremely stiff. If you like it that way, you can use the standard ratio of 5gm:320ml
  
• In a vessel, transfer only the Tender coconut water and Soak the Agar Agar in it for 15-20 minutes

  Note: this step is very important as it is used for hydrating/activating the agar agar strips
  
• After 15-20minutes,keep this vessel on medium low heat and allow it to boil until all the agar agar has completely dissolved (you may feel it's not working or not getting dissolved but it will after sometime. it takes around 10-15 minutes )

  Note: when the agar agar is boiling, please ensure you keep stirring or else the agar agar could get stuck at the bottom of the vessel
  
• As soon as the agar agar is completely dissolved, add the sugar, vanilla essence, coconut milk and coconut pulp and pieces(if using) and bring it to a boil (keep stirring or it may split)

  As soon as it comes to a boil, immediately turn off the heat
  
• Pour the mixture into a bowl or several small bowls of your choice. 

  Once it comes down to room temperature, put a lid on it or cover with cling wrap or foil sheets and tuck it into the refrigerator and let it chill for around 5-6hours(DO NOT place it in the Deep Freezer)

  Note: when pouring into the bowls, it may still be in liquid form. so don’t worry that the pudding hasn't formed or won't form, etc. it gets formed in the fridge

  Also, always pour the pudding liquid very slowly and from the closest distance possible in order to avoid air bubbles going into the pudding. If you pour it too fast or from a height, your pudding will have air bubbles on the surface
  
• Once chilled, whatr u waiting for??? ATTACK!!!!! 

  Note: Slide a knife or spatula around the pudding and release the edges from the bowl(s). Over turn the bowl into a plate and let the pudding slide through!! Garnish with Mint Leaves and cherries(optional). Iflike me, you're too impatient, just eat it from the bowl(s) itself. Skip the overturning step 🙂
  

If using Gelatin Powder

• Take around 1/4 cup of the liquid mixture( Tender coconut water+ Coconut Milk+ Coconut Pulp) aside in a bowl and sprinkle the gelatin in it

  Note: Always ensure the liquid is at room temperature. If the liquid is cold(refrigerated) the gelatin won't dissolve and if the liquid is hot, it may clump up
  
• Stir the gelatin and keep aside for 10-15minutes
  
• Add the remaining Coconut Water, Coconut Milk and Coconut Pulp & pieces along with the sugar and vanilla essence
  
• Bring this to boil on Medium heat and immediately turn off the heat(keep stirring)
  
• Pour the soaked gelatin mixture into the hot liquid
  
• Stir until all the gelatin gets completely dissolved in the liquid(do not boil or cook gelatin)
  
• Pour the mixture into a bowl or several small bowls of your choice

  Once it comes down to room temperature, put a lid on it or cover with cling wrap or foil sheets and tuck it into the refrigerator and let it chill for around 5-6hours

  Note: when pouring into the bowls, it will still be in liquid form. so don't worry that the pudding hasn't formed or won't form, etc. it gets formed in the fridge

  Also, always pour the pudding liquid very slowly and from the closest distance possible in order to avoid air bubbles going into the pudding. If you pour it too fast or from a height, your pudding will have air bubbles on the surface(as seen in the picture)
  
• Once chilled, what r u waiting for??? ATTACK!!!!! 

  Note: Slide a knife or spatula around the pudding and release the edges from the bowl(s). Over turn the bowl into a plate and let the pudding slide through!! Garnish with Mint Leaves and cherries(optional). If like me, you're too impatient, just eat it from the bowl(s) itself. Skip the overturning step 🙂
  

Some duniya bhar ka bhaashan as the pudding is chilling in the fridge 🙂

• 1.  You can make a pulp or coarse paste of Half the Tender coconut Flesh and Cut strips/pieces of the remaining half too. it gives a beautiful texture to the pudding while biting into it

  2.  If you are lucky enough and get alot of flesh(malai) from the coconut, you can make the pudding using only Coconut water and the flesh alone, skip the coconut milk

  3.  You can make tender coconut jelly too using this recipe. For that u will use only the coconut water, agar agar & sugar

  4.  I've tried using milk and condensed milk too. But i preferred the one without because condensed milk and milk make the pudding very thick, creamy and rich and what I eat at Calicut Paragon is Light & Crunchy. But you can sure use it if you like. If using condensed milk, adjust the quantity of sugar accordingly

  5. Whatever combination you use, ensure your liquid is 500ml to 10gms of gelatin or 500ml to 5gms of Agar Agar. Anything more ore less will make the pudding either stiff or may remain in liquid form accordingly

  5.   I always prefer using Gelatin. It's much easier to work with. But what's important to keep in mind is that Gelatin and Agar Agar, both have totally different textures. With Agar Agar, the pudding will be more firm, crunchy and light while with Gelatin it will be more wobbly, dense and smooth and very velvetty. The choice is yours which one you prefer

  6.   Whenever you boil Coconut Milk, especially if it's freshly extracted, do not boil on high heat and do not leave it unattended. You have to continuously keep stirring or else it will split and you will get a grainy curd like consistency. It doesn’t affect the taste but it looks very un appetizing on a pudding. The best is to not allow it to keep boiling. One boil and turn off the heat

  7.   When using agar agar, we add the coconut milk later in order to avoid excess boiling of the coconut milk which may increase it's chances of it splitting

  8.   When using Gelatin, ensure the 1/4cup of liquid is take from the total 500 ml liquid that is measured. Nothing additional

  9. Important Tip: If this is your first attempt, I would recommend using either plastic or silicone moulds/bowls only, especially if you're going to de-mould the pudding. Because when you keep the pudding to set in glass or steel or any metal bowl, it is a little challenging to de-mould or to release the edges and over turning them into a plate can be quite challenging.. You may have to give it a hard hit, pat it hard or bang it on the plate, etc. Hence, better to use silicone or plastic.
  

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