One of the most beloved 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.
How to make Tender Coconut Pudding in 3 steps?
- Prepare: Bloom the gelatin, extract the coconut milk, and blend the tender coconut pulp.
- Cook: Warm the pulp, tender coconut water, condensed milk, and coconut milk, then stir in the bloomed gelatin.
- Set: Pour into moulds, chill until set, then top with crushed praline and serve.
Check out the video here to make this refreshing, sweet dish that is the perfect summer treat!
Check out other desserts like apple cake!
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 grated coconut (approx 3 cups) 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 low to 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 onto a silicon mat or buttered glass or steel plate. Cool.
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Allow the praline to cool completely until it is hard and crisp. Break it into smaller pieces with your hands, then pulse just a few times. For a finer crumb, pulse a little longer, being careful not to over-process, as the nuts can release their oils and turn into a paste.
If you don't have a food processor, place the praline pieces in a sturdy ziplock bag, cover with a kitchen towel, and gently crush them with a rolling pin or meat mallet until they reach the desired consistenc
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Sprinkle over set pudding and serve.
Note
Tender coconut - The tender coconut with medium thick pulp. Tender coconut with very thin pulp will not grind well.
Coconut milk - Sometimes more than one grated coconut might be needed to extract one cup of coconut milk depending on the size of the coconut. Make sure it's freshly grated coconut.
Praline - Split cashews before slightly warming them. Use a steel pan or light coloured pan to melt sugar so that the colour change can be easily noted. Colour change can be subtle, so a light coloured bottom can be helpful.
Keep the crushed praline in an airtight container at room temperature for up to a week.
