One of the most special Kerala desserts is tender coconut pudding, a delicacy that captures our state’s beloved flavours. An age old recipe, I attempted to experiment with it because it is my daughter’s favourite dessert. After multiple variations and experimenting with consistencies and flavours, I have figured out the perfect flavour and sweetness.
In this recipe, I have tried to enhance the dessert’s flavour using tender coconut pulp and coconut milk. I have also added caramelised nuts that creates a delicious contrast with the cloud like texture of the pudding.
Check out the video here to make this refreshing, sweet dish that is the perfect summer treat!
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Kerala’s Tender Coconut Pudding
Ingredients
For pudding base
For praline
Instructions
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Take ice cold water in a small heatproof bowl. Sprinkle gelatin powder. Stir gently and keep aside.
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Grind one full coconut grated with 3 tbsp of water. Strain to get thick coconut milk. Keep aside.
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Scrape the tender coconut pulp. Mix with 1/2 cup tender coconut water and grind. Now add 3 tbsp of thick coconut milk from above and grind to a smooth paste.
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In a saucepan, mix the ground pulp, tender coconut water, condensed milk, coconut milk. Place on medium heat. Stir continuously and heat until its warm. Do not boil. Now take off the flame.
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Place the bloomed (softened) gelatin over a hot water bath or in a microwave. Melt the gelatin. Do not boil.
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Pour the warm gelatin into the warm milk mixture. Stir continuously until it reaches room temperature.
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Pour into serving molds, or ramekins or coconut shells.
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Chill for a few hours to set. Chill overnight for best results.
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To make praline, take sugar in a saucepan and place it on medium flame. Do not stir with spoon. Swirl the pan if needed. Melt the sugar until it is golden.
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Take nuts in a heatproof bowl. Microwave for 30 sec, so that its warm.
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Take the caramel off the flame. Add warm nuts and one tbsp of cold butter.
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Pour into a silicon mat or buttered glass or steel plate. Cool.
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Once its hardened and is at room temp, crush it to small pieces. Place it in between wax paper and roll with a rolling pin to crush.
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Sprinkle over set pudding and serve.