Coconut Pudding
Coconut pudding made with young coconut is a soft, milky dessert that needs no oven and only two saucepans. The tender flesh is puréed straight into the custard, so the coconut flavor is fresh and clean rather than toasted or sweetened from a packet. China grass, also called agar, sets the mixture firmly enough to slice, and a short stint in the freezer speeds things along.
Instructions
Scoop the flesh from the young coconuts and purée it in a blender until smooth. Set the purée aside.
Pour the coconut water into a saucepan and add the China grass strands. Heat gently, stirring now and then, until the strands have melted completely and no pieces remain.
While the strands melt, warm the milk and condensed milk together in a second saucepan over medium heat. Bring the mixture to a boil.
Stir the melted China grass mixture into the boiled milk until fully combined. Take the pan off the heat and let it cool for at least 5 minutes.
Add the coconut purée to the cooled milk mixture and stir well so it is evenly blended. Pour everything into a cake pan or stainless steel pan.
Put the pan in the freezer for about 15 minutes, until the pudding starts to set. Move it to the refrigerator and leave it until completely firm.
Cut the set pudding gently with a knife and serve it in dessert bowls. Almonds, cashew nuts or similar nuts make a good garnish.
Make it personal.
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