Kerala Tender Coconut Pudding (Elaneer Pudding)

Ingredients

• Tender coconut - 1 whole
• Condensed milk (Milkmaid) - 1 whole
• Tender coconut water - 1 whole
• China grass (agar agar) - 10 g
• Water - 1 whole
• Milk - 1 1/2 cup
• Desiccated coconut - 1/2 cup
• Sugar - 6 tbsp

Instructions

1. 1Break open the tender coconut, scoop out the flesh and reserve the coconut water; grind the flesh together with the reserved coconut water until smooth, then set the coconut pulp mixture aside.
2. 2Soak the china grass in the measured water, then simmer on low flame and boil until it dissolves completely; remove from the heat.
3. 3In a pan, bring the milk, condensed milk and 2 tbsp sugar to a gentle boil, stirring so the sugars dissolve.
4. 4Stir the melted china grass into the hot milk mixture, making sure both are the same temperature to prevent curdling; stir well and let it cool for 10 minutes.
5. 5Fold the coconut pulp mixture into the cooled milk mixture until evenly combined and smooth.
6. 6Pour the pudding into a shallow dish, allow it to cool at room temperature for 10 minutes (by that time the pudding will thicken), then refrigerate until fully set.
7. 7For the garnish, heat a pan and fry the desiccated coconut with 4 tbsp sugar on low flame until the coconut turns brown, then let it cool.
8. 8Cut the chilled pudding into desired shapes and serve chilled in small bowls, topping each portion with the fried desiccated coconut.
9. 9Optional: serve with a small drizzle of coconut cream for extra richness.