Tender Coconut Pudding | Eggless Pudding Recipes...my 300th Post!!

YAYY!!!
Yet another milestone post in my blog.Time flies so fast,my blog has celebrated it's 3rd anniversary very recently and this is my 300th post.I am posting this Tender coconut pudding to mark the 300th post in my blog.
I tasted this tender coconut pudding made by the caterer we hired for a family function and just fell in love instantly with this dessert.The delicate flavor of tender coconut is very soothing and the soft texture makes it melt in you mouth. When I tasted the pudding for the first time I knew that I could replicate the same at home in a couple of trials as I knew the ingredients that went into it.I some how kept pushing forward the plan and when I saw this on Bharathy's blog, I thought my job was now much easier as I would not need to make several trials to get the correct measurements . I hence recently prepared it, for a small get together at home.I must say that this is a very easy,delicious and sinful pudding.Try this dessert, this Summer as it is a perfect way to beat the heat .
Tender Coconut Pudding:
(makes 4 large portions or 6 small portions)
Recipe Source: Spicy Chilly

Ingredients:
1/2 tin(150 ml/200gms) sweetened Condensed milk
300 ml(1 tin) Whole Milk(or regular milk)
1/3 cup Tender coconut meat(from 2 tender coconuts)
150 ml(1/2 tin) Tender coconut water
5 gms China grass/Agar-Agar
3 tbsp Sugar
Method:

• Heat the tender coconut until it is medium hot,no need to let it bubble.Cut china grass (agar-agar) into small pieces and soak it in hot tender coconut water for 1-2hrs.Make this process ahead before you plan to make the pudding.
• Meanwhile scrape the tender coconut meat,use only the thin and transparent variety of coconut meat.If you use the thicker flesh one the pudding would not taste that good.Cut the coconut meat into very fine pieces or run it in mixer in whipper mode for few seconds.I like to keep it bit chunky as the coconut flesh is very thin it adds a very nice taste.
• Combine milk with condensed milk and sugar and let it come to a gentle boil and simmer for 2-3 mins.
• Meanwhile in another pan boil the tender coconut water with the soaked agar agar strips to a medium gentle boil(for just 2-3 mins) until the strands melt,do not over boil it as the flavor of tender coconut water would spoil.Remove it from stove.You can strain the mixture as not all the strands would have melted or you can leave them as they are.
• Immediately pour the milk mixture into the coconut water-agar agar mixture and give a nice mix.Also stir in the coconut flesh pieces and mix well until everything is mixed properly.
• Pour into individual dessert molds/ramekins and let it sit for 10-15 mins undisturbed. Once it is cooled completely,refrigerate for 1-2hr.

Serve it chilled.

Notes:

1. You can eat the pudding in 2 days,best to consume on the same day.The pudding might slightly harden after one day but no compromise in taste otherwise.
2. The pudding sets beautifully in dessert molds,if you wish you can pour the mixture in a rectangular tray and cut into pieces.But I like to serve it in individual portions.
3. The sweetness is just right for the pudding,if you like it very sweet taste the mix (milk mixture and coconut water mixture when combined) and add a couple of tbsp more if required.
4. Always use tender coconuts which have light,thin and transparent flesh as they taste better for this pudding.