Step-by-Step Instructions

1. 1.Prepare Coconut Milk

   Chop one whole fresh coconut into small pieces. Transfer the chopped coconut to a blender jar, add 1 cup of water, and blend until smooth. Strain the blended mixture through a fine-mesh sieve, pressing firmly with a spoon to extract all the coconut milk. Discard the pulp.

2. 2.Combine Ingredients

   Pour the extracted coconut milk into a saucepan. Add 200 grams of condensed milk and 2 tablespoons of corn starch to the saucepan. Stir well to ensure the corn starch is fully dissolved and there are no lumps.

3. 3.Cook the Mixture

   Place the saucepan on medium heat. Continuously whisk and stir the mixture for 5-7 minutes until it thickens to a custard-like consistency and starts to bubble. Ensure it doesn't stick to the bottom of the pan.

4. 4.Pour into Mold

   Carefully pour the hot, thickened coconut mixture into a leaf-shaped mold or any desired mold.

5. 5.Chill the Pudding

   Place the mold in the refrigerator and chill for at least 2-3 hours, or until the pudding is completely set and firm.

6. 6.Unmold and Decorate

   Once chilled, carefully unmold the coconut pudding onto a serving plate, preferably lined with a banana leaf for presentation. Decorate the pudding with 2-3 whole cashew nuts, arranging them in a decorative pattern, and then sprinkle with 1-2 tablespoons of sliced almonds.

7. 7.Serve

   The delicious coconut pudding is now ready to be served and enjoyed.