Kerala’s Tender Coconut Pudding

Take ice cold water in a small heatproof bowl. Sprinkle gelatin powder. Stir gently and keep aside. 

Grind one full coconut grated with 3 tbsp of water. Strain to get thick coconut milk. Keep aside. 

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. 

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. 

Place the bloomed (softened) gelatin over a hot water bath or in a microwave. Melt the gelatin. Do not boil. 

Pour the warm gelatin into the warm milk mixture. Stir continuously until it reaches room temperature. 

Pour into serving molds, or ramekins or coconut shells. 

Chill for a few hours to set. Chill overnight for best results. 

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. 

Take nuts in a heatproof bowl. Microwave for 30 sec, so that its warm. 

Take the caramel off the flame. Add warm nuts and one tbsp of cold butter. 

Pour into a silicon mat or buttered glass or steel plate. Cool. 

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. 

Sprinkle over set pudding and serve.