Tender Coconut Pudding | Double Layered Coconut Glass Pudding

Did you know that tender coconut water has more amino acids than cow's milk? Interesting right?

How many of you love sipping this fresh tender tropical drink than any sports drink, especially after a heavy workout ?? 

Tender coconuts are a powerful source of nutrients, rich in potassium, have anti oxidants, anti-ageing and cancer fighting properties. They are low in calories as well and prevents kidney stones as it flushes out excess toxins. Having said that, we can use tender coconut in puddings, smoothies, ice creams and so on. This has been in my try to-do list since long and was waiting to get fresh tender coconut. This time I got some fresh tender coconut from our courtyard and so decided give this a try. 

Tender coconut pudding can be made in many ways. This is a double-decker or double layered pudding where the first layer sets as a glass layer which has fresh coconut water and tender coconut flesh. The second layer has fresh coconut milk and condensed milk. I have used gelatin to set this pudding, but you can use agar-agar(china grass) too. I have adapted Lakshmi Nair's recipe, but I have made the same pudding before as a single layer too by mixing both coconut milk, coconut water and cut tender pieces. The pudding that I made earlier lacked the glass layer but taste wise both are the same.  You can just use canned coconut milk and make this pudding by adding tender coconut flesh in it. Or you can just prepare the coconut water and coconut flesh cut layer alone for the pudding without the coconut milk layer. There is hardly any cooking time; the only time needed is to melt the gelatin for both layers separately. We had surprise guests whom I served this pudding, they really liked the pudding and enjoyed. Both the layers together makes a rich and decadent pudding that you can try for Christmas. The silky smooth layer of coconut milk along with jelly like coconut water layer where you get bits of the coconut flesh in-between. Tastes delicious!! Try this out this festive season and lemme know too.

Preparation time 15 minutes

Cooking time ~ 5 minutes

Serves ~ one bowl (6-8 servings)

Author ~ Julie

Ingredients

tender coconut 2

coconut flesh 3/4-1 cup

coconut water 2 -2.5 cups

gelatin 2 tbsp + 1tbsp

ice water 3/4 cup

sugar 3-4 tbsp

condensed milk 3/4 tin (300 g)

coconut milk (first or thick) 1.5  cups

                                                      

Method

• Soak the gelatin 2 tsp in 1/2 cup ice water and 1tbsp in another bowl in 1/4 cup ice-cold water. Leave undisturbed for 20 minutes.
• In the meantime, extract the first coconut milk(1.5 cups) from a cup of grated coconut or use thick canned coconut milk. To this, add the condensed milk and give a quick stir.
• In another bowl, add the sugar and coconut water. Give a good stir to dissolve sugar. Scoop out the coconut flesh from tender coconut(avoid scooping the brown portion to the shell) and cut the coconut flesh in small pieces. Add the pieces to the coconut water mix (REFER TO THE VIDEO FOR STEP BY STEP PICS)

• Now double boil the bloomed gelatin(1/4 cup water plus 1tbsp gelatin) and melt the gelatin mix. Add the melted gelatin to the coconut water mix. Give a nice stir and pour in a glass bowl.
• Leave to set in freezer for 1-2 hours.
• Similarly, melt the other gelatin mix using double boiling method. Add this mix to the coconut milk and condensed milk mixture. Mix well, now pour this mix over the first set layer and leave to set again in fridge for 3-4 hours. Remove and cut in pieces and enjoy !!

NOTES

* Use china grass 10 g instead of gelatin for this recipe.

* You can even mix both layers and serve as one single pudding, just in case if are running out of time. That tastes good, too.

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