Tender coconut pudding / elaneer pudding recipe made with china grass / agar agar. Easy recipe made with simple ingredients. With step by step pictures.
Measurements used 1 cup = 240 ml (approx) 1 teaspoon = 5 ml
I have not met a single person so far that doesn’t like this pudding. Its such a simple recipe to put together and always a hit at get-together-parties. This is a no fuss dessert that’s so classy and can be made in less than 30 minutes if you have all the ingredients available. When buying tender coconut, ask the coconut seller to give young tender coconuts that has coconut meat inside. Many tender coconuts just have water. If you are not equipped at home with machete for breaking coconuts, ask the shop keeper to break and give it to you. You can carry a bottle with you so that you can collect the tender coconut water. You will need at-least 3 tender coconuts for this recipe.
Note: The condensed milk in itself is sweet. I have not added any extra sugar in this recipe.
Here is how to do tender coconut pudding / elaneer pudding:
Take a bowl and add in a can of condensed milk and milk cream. I usually use Amul cream as that is what is widely available here in India.
Add in a cup of fresh coconut milk.
(For fresh coconut milk, run half a cup of fresh coconut with one cup of water in the mixie until smooth. Strain and use in the recipe.)
Also add a cup of full fat cows milk and a teaspoon of real vanilla extract. Do not use imitation vanilla or vanilla essence. The flavour of vanilla essence (artificial) is very over powering. Just omit it if you dont have real vanilla extract.
Whisk all the ingredients well to combine. Bring the mixture to a boil. When it comes to a mere boil, remove from heat and set aside.
Soak 5 grams of agar agar (china grass) in a cup of water for 5 minutes.
Note: I have used 5 grams of china grass for the pudding. This yields in a semi solid pudding that is luscious. We like it like that at home. If you want a fully set molded pudding, use up-to 10 grams china grass.
Bring it to a boil and let it simmer till the china grass is melted. Strain using a big holed strainer and add to the pudding mixture.
Remove the coconut meat (It looks like jelly) from the inside of tender coconut. We need about half a cup of tender coconut meat. I have used about three tender coconuts today to get the required amount of coconut meat. Chop into small pieces.
Add in the tender coconut meat to the pudding mixture.
Pour it in ramekins and let it set in the fridge for 4 hours. Serve cold.
- 1 can (400 grams) condensed milk
- 250 ml milk cream (I used Amul cream)
- 1 cup fresh coconut milk (see notes)
- 1 cup full fat cow milk
- 1 teaspoon real vanila extract
- 5 grams to 10 grams china grass sheets (agar-agar) (see notes)
- 1 cup water (for boiling china grass)
- ½ cup chopped tender coconut meat
- Take a bowl and add in a can of condensed milk and milk cream. Also add a cup of full fat cows milk and a teaspoon of real vanilla extract.
- Whisk all the ingredients well to combine. Bring the mixture to a boil. When it comes to a mere boil, remove from heat and set aside.
- Soak 5 grams of agar agar (china grass) in one cup cup of water for 5 minutes.
- Bring it to a boil and let it simmer till the china grass is melted. Strain and add to the pudding mixture.
- Add in the tender coconut meat to the pudding mixture.
- Pour it in ramekins and let it set in the fridge for 4 hours.
- Serve cold.
(Run half a cup of fresh coconut with one cup of water in the mixie until smooth. Strain and use in the recipe.)
A note on china grass:
I have used 5 grams of china grass for the pudding. This yields in a semi solid pudding that is luscious. We like it like that at home. If you want a fully set molded pudding, use up-to 10 grams china grass.
The post Tender Coconut Pudding – Elaneer Pudding appeared first on Kannamma Cooks.