fresh coconut pudding only 3 ingredient / जितनी सस्ती उतनी टेस्टी

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.

Chop 3 cups of fresh coconut into small pieces and place it in a blender.

Blend the coconut without adding water until it is coarsely ground.

Add 2 cups of water to the blended coconut and blend again until finely ground.

Strain the mixture using a cloth or sieve to separate the coconut milk from the pulp.

Press the pulp to extract as much coconut milk as possible, ensuring no water remains in the pulp.

The leftover pulp can be dried in the microwave for 3-4 minutes, stirring every minute, or stored in the fridge for 2-3 days to dry out before grinding into desiccated coconut.

Take 1/2 cup of the extracted coconut milk and mix it with 1/2 cup of cornflour until smooth, ensuring no lumps remain.

Heat a pan and add the remaining coconut milk (approximately 2.5 cups) and 1/2 cup of sugar, stirring until the sugar dissolves and the mixture comes to a boil.

Once boiling, add the cornflour mixture, stirring continuously to avoid lumps, and cook on low flame for 2 minutes until thickened.

Turn off the heat and pour the mixture into a greased cake mold, tapping it to settle.

Allow the mixture to cool to room temperature before refrigerating for 2 hours to set.

Once set, demold the pudding onto a plate, garnishing with cherries and pistachios before cutting into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens