This video demonstrates how to prepare a delicious and creamy coconut pudding. Fresh coconut milk is combined with condensed milk and corn starch, cooked until thickened, then chilled in a mold and garnished with nuts for a delightful dessert.
All Ingredients - Main Ingredients
Fresh coconut1 whole
Water1 cup
Condensed milk200 grams
Corn starch2 tablespoons
Cashew nuts2-3 whole
Sliced almonds1-2 tablespoons
⚠ Contains Allergens
dairytree nuts
Step-by-Step Instructions
Step 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.
Step 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.
Step 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.
Step 4: Pour into Mold
Carefully pour the hot, thickened coconut mixture into a leaf-shaped mold or any desired mold.
Step 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.
Step 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.
Step 7: Serve
The delicious coconut pudding is now ready to be served and enjoyed.
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