Young coconut is also called “green or tender coconut”, harvested before it is fully matured. Immature coconut contains more water and very less gelatinous meat. A typical tender coconut contains around 300 to 600 ml of mild sweet water. Electrolytes present in the coconut water prevents the body from dehydration. It makes for a great refreshing drink on a hot summer day.
The gelatinous meat is also rich in nutrients and delicious. Both the coconut water and the meat can be consumed plain or blended with other ingredients to create a dish. Like in case of this pudding that is prepared by combining the coconut water and the flesh. Sweetened with a dash of sugar, thickened with coconut flour, flavoured with milk and coconut essence. A quick and easy dessert, ready and set in a couple of hours to enjoy.
Tender coconut water has no added preservatives or chemicals. It helps the body to restore the essential electrolytes. A natural low calorie rehydrating drink, with no fat and aids in weight loss. Eliminates toxins and has anti-inflammatory properties. Great source of calcium, potassium, sodium, magnesium and antioxidants. An essential promoter of good health.
The gelatinous meat is also rich in nutrients and delicious. Both the coconut water and the meat can be consumed plain or blended with other ingredients to create a dish. Like in case of this pudding that is prepared by combining the coconut water and the flesh. Sweetened with a dash of sugar, thickened with coconut flour, flavoured with milk and coconut essence. A quick and easy dessert, ready and set in a couple of hours to enjoy.
Tender coconut water has no added preservatives or chemicals. It helps the body to restore the essential electrolytes. A natural low calorie rehydrating drink, with no fat and aids in weight loss. Eliminates toxins and has anti-inflammatory properties. Great source of calcium, potassium, sodium, magnesium and antioxidants. An essential promoter of good health.
Tender Coconut Pudding
(Serves 4)
Ingredients:
1 cup coconut water
1 cup tender coconut pulp (240 grams)
1 cup full-fat milk
1 tablespoon sugar
1/4 cup coconut flour
1/4 teaspoon coconut essence
a pinch of salt
Method:
Light grease a mould with oil and set aside.
In a food processor, pulse the pulp to a slight coarse consistency.
In a saucepan, add the coconut water and mix in the coconut flour with a whisk. Mix in the above pulp, sugar and salt. Ensure that there are no lumps. Place saucepan on a medium flame and stir continuously. Cook until the flour is well combined and sugar is dissolved. Stir in the milk and let mixture come to a boil. Finally, incorporate the coconut essence and shut off the flame. Transfer mixture into the prepared mould.
Cool, refrigerate for a couple of hours to set.
Run a knife along the edge of the mould. Upturn pudding onto a serving plate.
Serve chilled.
Note:
(Serves 4)
Ingredients:
1 cup coconut water
1 cup tender coconut pulp (240 grams)
1 cup full-fat milk
1 tablespoon sugar
1/4 cup coconut flour
1/4 teaspoon coconut essence
a pinch of salt
Method:
Light grease a mould with oil and set aside.
In a food processor, pulse the pulp to a slight coarse consistency.
In a saucepan, add the coconut water and mix in the coconut flour with a whisk. Mix in the above pulp, sugar and salt. Ensure that there are no lumps. Place saucepan on a medium flame and stir continuously. Cook until the flour is well combined and sugar is dissolved. Stir in the milk and let mixture come to a boil. Finally, incorporate the coconut essence and shut off the flame. Transfer mixture into the prepared mould.
Cool, refrigerate for a couple of hours to set.
Run a knife along the edge of the mould. Upturn pudding onto a serving plate.
Serve chilled.
Note:
- Cornstarch can be substituted for coconut flour.
- Depending on the sweetness of the coconut water, increase or decrease sugar as desired.
- Pudding can be flavoured with either cardamom powder or vanilla essence.
