Easy Coconut Pudding

Coconut pudding is magical with a refreshing taste and lusciously light texture. Coconut lovers will surely love this creamy, rich, and delicious pudding. Each scoop of this delightfully tender coconut pudding will transport you back to a tropical paradise. Coconut pudding is simple but tastes exotic. Take a look at the list of ingredients, it will make you wonder- tender coconut, tender coconut water, fresh coconut milk, coconut cream, crispy toasted sweet coconut-all in one bowl. You can't get more coconut crazy than this!

Coconut pudding is delicious and perfect for any occasion. It is perfect for summertime potluck parties. If you want to make a special dinner try this comforting after-dinner treat, your guest will surely love it. In addition to coconut milk, this recipe also calls for tender coconut meat. Tender coconut has a sweet and refreshing taste. It also adds to the texture of the pudding. This pudding is an egg-less version but uses gelatin for a pudding consistency. Agar-agar or cornstarch is also a great alternative to gelatin. If you want to try the old-fashioned pudding, use egg yolks for a creamy texture. Roasted coconut used for garnish adds a sweet crunch. You can top the pudding with whipped cream or toasted coconut. The pudding is a great time-saver, and you can make it ahead of time. Your guests will be impressed. Try this you will surely love it.

Easy Coconut Pudding Recipe

Ingredients
Coconut milk- 2 cup
Coconut cream- 2 tbs (optional)
Tender coconut pureed- 1 cup
Condensed milk- 1 cup
Rum essence-2-3 drops
(or vanilla Extract- 1/2 tsp)
Gelatin-2 tbs
Butter- 1 tsp
Sugar- 2 tbs
Tender coconut water or milk- 3 tbs
(to dissolve the gelatin)
Shredded coconut- 1/2 cup

Cut open young tender coconut, and with a spoon, scoop out the white jelly inside. Place the tender coconut meat in a blender, make a fine puree, and set aside.

Heat a pan, add one tsp of butter and add the shredded coconut and sugar. Roast till it changes color to golden. Set aside for garnish later.

Take tender coconut water in a bowl, sprinkle gelatin and mix well. Let it stand for two minutes.
In a saucepan, add one cup of coconut milk and bring it to a boil. Add the gelatin and mix well till it fully dissolves. Switch off the flame and add the coconut cream, condensed milk, and the rest of the coconut milk.
Allow it to cool down, and add the pureed tender coconut and rum essence. Pour into a dessert bowl.
Cover with plastic wrap and chill for four to five hours for the pudding to set. Garnish with toasted coconut or whipped cream.