With summer just around the corner, there couldn’t be a better time to treat yourself with the homemade puddings and ice creams. I’ve kicked off the summer with this recipe and it was an instant hit. This is a simple recipe with a very few ingredients, try yourself and share you comments with the picture.
Ingredients
Tender coconut water – 1 cup
Tender coconut pulp – 4-5 tablespoons
Milk – 1/2 cup
Condensed milk – 1/4 cup
Unflavored gelatin – 2-3 teaspoons
Sugar – 2-3 tablespoons
Salt – 1/8 teaspoon (optional)
Preparation
1. Mix ¼ cup of tender coconut water and gelatin, keep it aside and let it bloom.
2. Grind 5 tablespoons of tender coconut pulp with ¼ cup of tender coconut water in a mixer jar/blender with no lumps.
3. In a sauce pan, heat the milk, condensed milk and sugar together.
4. Add the soaked gelatin mixture and keep stirring to avoid lumps. Then add the ground pulp and water mixture and mix well.
5. Switch off the flame and add the remaining ½ cup of tender coconut water and salt.
6. Transfer it to a mould immediately. Let it reach the room temperature and cover with foil or cling film and refrigerate for 30-60 minutes. Once it is set, demould and serve chill.
Tips and tricks
If desired, add some finely chopped coconut pulp before refrigerating
Salt is completely is optional
Add a pinch of cardamom powder, if you prefer some flavor
Loavesandfishez 