Coconut Milk Pudding

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Another easy way to sweeten your day J

Preparation time: 20 minutes (Need to refrigerate for 3-4 hours) | Difficulty Level: Easy

    • Milk Powder – 1 cup
    • Condensed Milk – 1 cup
    • Thick Coconut Milk – 2 cups (I used Homemade brand coconut milk. You can use coconut milk powder also. Take 6 tablespoons of milk powder and dissolve it to get 2 cups of milk)
    • Gelatin – 3 teaspoon
    • Water – ½ cup
For Caramelized cashew
    • Sugar – 2 tablespoon
    • Cashew – 2 tablespoon
For Stir Fried Coconut
    • Sugar – 2 tablespoon
    • Grated Coconut – ¼ cup
How To
  • Melt gelatin in ½ cup ice water. Double boil for 2-3 minutes or till gelatin melts properly. This is the best way to melt gelatin and to avoid lumps.
  • Add Milk powder, condensed milk, coconut milk, melted gelatin in a blender and blend well. There should not be any lumps formed.
  • Pour this mix to the pudding tray. Cover with aluminium foil and refrigerate for 4-5 hrs. You can keep it in freezer for first half an hour and then go for normal refrigeration.
  • Meantime, we need to prepare caramel. Heat 2 tablespoon sugar in a thick bottomed pan on medium flame. Don’t add water. Let the sugar melt to thick brown syrup slowly. Add broken cashew pieces when the sugar syrup starts turning brown. Keep on stirring it still it becomes thicker. Take the pan off the flame and keep aside to cool. Take care not to burn the whole thing. You have to take the pan off the flame on time because we cannot remove the caramel from the pan till it cools. After the syrup cools, crush gently in a mortar and pestle. This can be kept in a closed container and used later also.
  • Now we have to go for our third component. Fry the grated coconut in a thick bottomed pan on medium flame. Add sugar (2 tablespoons). Stir intermittently. Take the pan off the flame when the coconut starts turning brown.
  • Take the pudding tray from refrigerator. Check the top layer to see if it is almost set. Decorate with the caramelized cashew and stir fried coconut.

I would say the caramelized cashew is the queen of taste here. Try out and find for yourself J

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