Coconut Pudding Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: toasted oats

Unsweetened flakes reduce sugar, while oats are a budget-friendly alternative.

egg yolks

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal provides a vegan option, while silken tofu is a cost-effective substitute.

First, collect tender coconut water from the fresh coconut and gently scoop the pulp without scraping the brown part.

Grind the tender coconut pulp smoothly in a mixer.

Take 1 cup of tender coconut water in a heavy-bottomed vessel.

Dissolve 1/2 tablespoon (1.5 teaspoons) of agar agar powder in the tender coconut water.

Start heating until the agar agar is completely dissolved and the mixture is hot.

In another vessel, heat 1 cup of milk, 1/2 cup of condensed milk, and 2 tablespoons of sugar, mixing well until hot. Switch off the flame.

Now, add the agar agar mixture and ground tender coconut to the milk mixture and mix well.

Pour the tender coconut pudding mixture immediately into molds.

Let it come to room temperature, then cover with cling wrap and refrigerate for 30 minutes.

Invert the mold over a serving plate and pat gently to demold the pudding.

Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens