Elaneer Pudding (Tender Coconut Dessert)
A chilled, creamy dessert made from tender coconut water and flesh set lightly with milk, a refreshing island treat.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Saucepan
- •Blender
- •Serving bowls
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 9 g
- carbs
- 28 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 210 kcal
Instructions
- 1
Blend half of the tender coconut flesh with the coconut water until smooth. Keep the remaining coconut as soft shreds.
- 2
Warm the milk and sugar in a saucepan over low heat. Stir until the sugar dissolves.
- 3
Dissolve the gelatin or agar agar in a little warm water. Stir it into the milk mixture.
- 4
Pour the blended coconut into the milk mixture. Stir well to combine.
- 5
Stir in the saved coconut shreds and cardamom powder.
- 6
Pour into serving bowls or glasses. Refrigerate for at least 3 hours until set.
- 7
Serve chilled with a few extra coconut shreds on top.
Chef's tips
Use very young, soft tender coconuts for the best texture, as older coconut flesh can be too firm or fibrous.
Ingredient substitutions
- gelatin → agar agar for a vegetarian-friendly set
Storage
Refrigerate for up to 2 days, covered.
Reheating
Not applicable; serve cold.
Common mistakes to avoid
- •Adding the blended coconut to hot milk directly, which can curdle the mixture.
Serving suggestions
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