Step-by-Step Instructions

1. 1.Extract Coconut Milk

   Add one large grated coconut to a mixer jar. Gradually add about 4 cups of water in batches, blending well each time. Strain the blended mixture through a sieve lined with a muslin cloth. Squeeze the cloth tightly to extract all the thick and creamy coconut milk.

2. 2.Prepare Corn Flour Slurry

   In a small bowl, take 3 tablespoons of corn flour. Add 1/4 cup of the extracted coconut milk to it. Mix well with a spoon until the corn flour is completely dissolved and there are no lumps.

3. 3.Combine Milk and Sweetener

   In a large bowl, pour the remaining coconut milk. Add 200 gms of condensed milk. Using a whisk, mix thoroughly until the condensed milk is fully blended with the coconut milk.

4. 4.Cook the Pudding Mixture

   Pour the coconut milk and condensed milk mixture into a saucepan. Place it on the stove over a low flame. Gradually pour in the corn flour slurry while stirring continuously with a whisk.

5. 5.Thicken the Pudding

   Increase the flame to medium-low and continue to stir constantly. The mixture will start to heat up and gradually thicken. Once it has thickened to a custard-like consistency and begins to bubble, turn off the stove.

6. 6.Set the Pudding

   Immediately pour the hot pudding mixture into individual dessert cups or molds.

7. 7.Chill the Pudding

   Allow the pudding to cool down to room temperature. Once cooled, cover the cups and refrigerate for at least 4 hours, or preferably overnight (8 hours), until it is completely set. Do not freeze.

8. 8.Garnish and Serve

   Once the pudding is well set, you can serve it in the cup or demold it onto a plate. Garnish with a fresh mint sprig and serve chilled.