This is such an easy dessert dish to make. So when your guests are at home, nothing to worry, go for this dessert to make them their visit memorable.
Kerala is a land of coconuts and for all Keralites coconuts and tender coconuts are easily accessible at their fingertips. So guys, I hope you all would try out this awesome and melt in mouth Ilaneer Pudding.
This ilaneer pudding is much easier to prepare. The most indulging factor which attracts me to this pudding is its sweet, rich and creamy texture. To view a lot of Dessert Recipes of my blog, Click Here.
Tender Coconut and its water are having several health benefits. Tender Coconut water serves as a best medicine for high Blood Pressure. It is a natural source of electrolytes, minerals, vitamins, complex carbohydrates, Amino acids and other nutrients.
Since my childhood I love Tender Coconut and its water. Whenever anyone breaks coconut I jump to them with a bowl to collect its water.. I have done my M.Ed course in Marina Campus of University of Madras, I used to have tender coconut and its pulp in the university campus itself during our break hours as it was very hot.
The recipe of the Tender Coconut Pudding is as follows:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients for Tender Coconut Pudding:
Tender Coconut Pulp – of 2 coconuts
Tender Coconut Water – 1 ½ cups (to melt China Grass)
Milk – 2 cups (500 grams)
Condensed Milk – 1 tin (400 grams)
China Grass – ¼ cup
Sugar – 1 tbsp. (optional)
How to Make Coconut Glass Pudding:
Cut China Grass into small pieces. Keep it aside. Take a mixer bowl and puree the tender coconut. Keep it aside.
Take a saucepan and add 1 ½ cups of tender coconut water and bring it to boil. Add the china grass pieces to this. Mix it well. Let the china grass melts completely in it.
Take milk in another pan and add the condensed milk to this. Let the mixture come to a boil. Now add this melted china grass mixture when the milk and the condensed milk in the other pan come to boil. Switch off the flame. Keep it aside for some time. Let this mixture cool down completely.
Next add the pureed Tender Coconut to this content. Mix it with a spatula until everything incorporates well. Pour it to the desired moulds. Keep it in the freezer for 20 to 30 minutes and then transfer it to the refrigerator.
My Recipe Notes on Ilaneer Pudding:
> You can use Agar Agar instead of China Grass.
> After freezing the pudding, you can unmould the mixture and cut into desired shapes.
> Adding sugar is completely optional. If the sweetness from the milk maid is enough for you, just ignore adding sugar.
> You can use vanilla essence or rose milk essence for a better flavour.
Pictorial of Tender Coconut Pudding:
Serve Ilaneer Pudding
to your loved ones..