Elaneer Pudding/Tender Coconut Pudding

This is one of my favorite among puddings.I have already mentioned in my earlier post that we were there in India at the harvest time and how we used to love having these tender coconuts.We used to have it as such or alter it making juice and  pudding.I usually like using China grass to set my puddings.


Ingredients
Tender coconut water        21/2 cup
       Pulp scooped              11/2 cup
Milk                                  1L
Condensed milk                 1/2 tin
Sugar                                4-5 tbsp
China grass                10g

Method
-Pulse the tender coconut pulp just for 2 seconds in the smaller jar of the blender and keep this aside.**
-Pour the tender coconut water into a saucepan.
-Cut the china grass into pieces,wash well and then squeeze to remove excess water.Add this to the water in the sauce pan and let it boil.Keep stirring at intervals. 
-Meanwhile in another large saucepan add milk,condensed milk and sugar.Keep this on medium flame.Let it  boil.Again,keep stirring so that it does not get burnt.
-Once the China grass has melted completely,off the flame and add this to the boiling milk mixture and mix by stirring.Now switch off the flame.
-Now pour the whole mixture into a pudding tray.
-When the pudding is half set, garnish it with the pulp**spread it well on top of the pudding.
-Refrigerate this and serve when cooled.

*Add sugar according to your taste.Also you can make changes with sugar and condensed milk-if using more condensed milk then use less sugar.

  





Linking this to  Haffa's & Monu's event :Wedding Anniversary Cakes & Sweets