Step-by-step
1
firstly, in a mixi take 2 cup coconut, 3 pods cardamom.
2
add 500 ml warm water and blend well.
3
strain the coconut milk using the muslin cloth. use first extract coconut milk or you can use 500 ml coconut milk from the tin.
4
now take coconut milk into a large bowl. add 5 tbsp cornflour, ½ cup sugar and pinch salt.
5
whisk and mix well making sure there are no lumps. in place of cornflour you can also use custard powder.
6
transfer the mixture to a large kadai keeping the flame on low.
7
keep stirring the mixture until it thickens.
8
the mixture starts to thicken and turns glossy, that is the right consistency. overcooking will make hard pudding. undercooking will make it sticky and difficult to set.
9
pour the mixture into the moulds greased with oil.
10
cool completely and refrigerate for 2 hours to set completely.
11
finally, enjoy coconut pudding topped with mango puree.
Video
Notes
- firstly, make sure to mix the cornflour mixture well else there will be lumps.
- also, you can use store brought coconut milk if you have access to it.
- additionally, flavour the pudding with your choices like chocolate, mango or strawberry.
- finally, coconut pudding recipe tastes great when served chilled and it stays good for a week when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/coconut-pudding-jelly-recipe/