Delicious and Simple Coconut Milk Pudding
Escape to a tropical paradise with every spoonful of this luscious Coconut Milk Pudding. The rich, creamy coconut base pairs beautifully with a subtle sweetness and a hint of spice. It's a dessert that whisks your tastebuds away on a delicious adventure.
Indulge in the Creamy Delights of Homemade Coconut Milk Pudding
If you're a fan of rich, creamy desserts that whisper of tropical sunshine, then you need to try this lusciously simple coconut milk pudding! Made with minimal ingredients and bursting with fresh coconut flavor, this is a treat perfect for any occasion.
The Secret Ingredient: China Grass
The key to this pudding's beautiful texture is china grass, also known as agar agar. This seaweed-derived gelling agent sets the pudding with a delightful firmness that perfectly complements the richness of the coconut milk. It's a fantastic vegan and vegetarian-friendly alternative to gelatin for those with dietary restrictions.
Ingredients
- China grass / Agar agar - 10 grams
- Coconut flesh - 1 coconut
- Water - 3 cups
- Jaggery - 1 cup
- Cardamom powder - ½ tsp
- Honey and chopped almonds - for garnish
Instructions
- Prepare the China Grass: Soak 10 grams of china grass in 1 cup of water for 30 minutes. This allows it to soften and hydrate.
- Extract Coconut Delights: While the china grass soaks, work your magic on a fresh coconut. Separate the flesh, remove the brown skin, and chop it into pieces. Grind the coconut with water in two batches, extracting both thick and thinner coconut milk for the richest result.
- Sweetness and Setting: Combine your homemade coconut milk with jaggery for a touch of earthy sweetness. Heat the mixture, then introduce the softened china grass, stirring until it dissolves. This is your chance to infuse the dessert with delicate cardamom warmth.
- Cool, Set, Enjoy: After cooking the mixture briefly, allow it to cool slightly, then pour it into a serving dish or individual molds. Refrigerate for at least two hours for the perfect set. Now the fun part: unmold your creations and top with a drizzle of honey and sprinkle of almonds for a satisfying finish.
Tips and Flavor Twists
- Jaggery Alternatives: If you don't have jaggery, substitute with regular sugar or experiment with maple syrup for a different flavor dimension.
- Fruit Fiesta: Want to add some pizzazz? Dice some fresh mango or pineapple into the pudding before it sets for a burst of tropical vibrancy.
- Chocolate Cravings: A drizzle of melted dark chocolate over the pudding is a decadent way to elevate this delightful dessert.
The Joy of Homemade
There's something truly special about crafting a dessert from scratch. Not only do you control the ingredients and sweetness level, but you get the satisfaction of transforming simple components into a delicious treat. This coconut milk pudding is a testament to the concept that the best flavors often come from the simplest recipes.
I hope this blog post inspires you to whip up a batch of this creamy, refreshing dessert. Feel free to leave any comments or questions below – I love hearing about your culinary adventures!
Video
Looking for a delightful plant-based dessert that's both delicious and satisfying? This Coconut Milk Pudding ticks all the boxes! It's naturally vegan, made with fresh coconut milk and a plant-based setting agent. Get ready for creamy, coconutty goodness.
- 10 g China Geass / Agar Agar
- 1 Coconut Flesh (1 coconut)
- 3 cup Water
- 1 cup Jaggery
- 1/2 tsp Cardamom Powder
- Honey and Almonds (Chopped to Garnish)
Soak 10 grams of China Grass in 1 cup of water. Soak for 30 minutes.
Meanwhile separate the flesh from the coconut using a knife, Peel off the brown part, and cut into small chunks. Wash the chunks and transfer them to the grinding jar.
First, grind the chunks into smaller pieces, then pour 2 cups of water and grind well, Pour it into a strainer and extract the first coconut milk after extracting the entire milk transfer back the remaining coconut to the grinding jar.
Pour 1 cup of water and grind again Pass through strainer and extract the second milk. Now we have almost 3 cups of coconut milk.
Transfer coconut milk to a deep bottom vessel add 1 cup of jaggery and stir well, place on stove top medium flame, now add the soaked China grass (discard water).
Stir and dissolve the china grass, Simmer and cook for 10 minutes on medium flame.
After 10 minutes of cooking switch off flame, and allow the mixture to cool. Add half a teaspoon of cardamom powder for flavor.
After cooling transfer the mixture to a setting tray, silicon molds, or Katori.
Refrigerate for 2 hrs, after 2 hrs demold and garnish with honey and chopped almonds. Serve chilled.