Easy Pudding (with/ without) Tender Coconut (karikku/elaneer)

        This is an authentic Kerala dessert…Coconuts are something we Keralites are deeply in love with, infact we cannot imagine a life without coconuts in Kerala....Even the name Kerala is derived from the word ‘Kera‘ which means coconut tree.Every part of the coconut tree is used in some way or other.... Coconuts are used extensively in the delicious Kerala cuisine in different forms....

       Juice of tender coconuts(karikku) along with its flesh is the most delicious and healthy thing i’ve ever tasted in my life.....Back home, this is served as a welcome drink for special occasions and celebrations and is considered very royal....

        Most of the time after drinking the water, tender coconut is scooped out of the shell and eaten which has a sweet refreshing taste.... You could also puree the tender coconut along with the coconut water which tastes really phenominal....

       If you have tender coconut, you can use it in this pudding...it gives a remarkable taste to this pudding.....

      I'm introducing this recipe with two versions.We can prepare this pudding without tender coconut too.. For those who are staying outside India, might find it difficult to get tender coconuts...Even if you are provided with tender coconut water, you cant get the scoop from inside...So for those people who really want the taste of tender coconut, without using tender coconut can try this pudding...It really is equally tasty as the tender coconut one...This would be really pleasing to children...but i feel it suits for all ages...

Ingredients(if using tender coconut)

1.Milk-1/2 ltr (2 1/2 cup)

2.Sugar-14-15 tbsp/ Condensed milk- depending on sweetness required

3.China grass strands (agar agar)-3/4th of 1 packet

4.Coconut milk-1/2 cup(optional)

5.Tender coconut -scooped from  1 or 2 tender coconuts

6.Tender coconut water - 1cup

Ingredients (if not using tender coconut)

1.Milk-1/2 ltr (2 1/2 cup)

2.Egg-1

3.Sugar-14-15 tbsp/ Condensed milk- depending on sweetness required

4.China grass strands (agar agar)-3/4th of 1 packet

5.Coconut milk (thick/medium)-1 cup

6.Water-1 cup 

 

Agar-agar is a gelatinous substance derived by boiling..It  thickens when cooled..Just because of this property its used in puddings as a setting agent...It has no special flavors...

Preparation (if using tender coconut)

~Boil milk & sugar/ condensed milk in a saucepan.

~Can use  sugar & condensed milk together...Just be careful of the sweetness..Keep checking & add.

~Prepare coconut milk & keep it ready if using.

~Scrap off the smooth part from inside the tender coconut without its water.

~If its not really smooth you can puree it little with its water to become smooth.

~If its little crunchy also, its fine.

~Once the milk is cooked, remove from flame & let it cool.

~Now break the china grass & add 1 cup of tender coconut water to it & let it boil, so it dissolves completely in tender coconut water.

~Stir china grass occasionally (can add more tender coconut water/water  if required)

~When china grass is dissolved & ready to use, reduce its flame to simmer.

~Add the pureed tender coconut & coconut milk only after the milk mixture cooles down, otherwise the milk will curdle.

~Now pour coconut milk to the cooked milk & mix well.

~Add the prepared tender coconut paste to this milk & mix well.

Preparation (if not using tender coconut)

~Boil milk & sugar/ condensed milk in a saucepan.

~Can use  sugar & condensed milk together...Just be careful of the sweetness..Keep checking & add.

~Beat the egg lightly & add it to the milk before boiling & stir well.

~Prepare coconut milk & keep it ready.

~Once the milk is cooked, remove from flame & let it cool.

~Now break the china grass & add 1 cup of water to it & let it boil, so it dissolves completely in water.

~Stir china grass occasionally (can add more water if required)

~When china grass is dissolved & ready to use, reduce its flame.

~Add the coconut milk only after the milk mixture cooles down, otherwise the milk will curdle.

~Now pour coconut milk to cooked milk & mix well.

Preparation(of pudding...in both cases) 

~Now remove the dissolved china grass from flame & pour into this suddenly & mix well.

~Don't let it stay longer without mixing since it would harden.

~Pour water into the saucepan in which you have cooked china grass, else it would be difficult to clean.

~Now pour this pudding mix into a thali (deep- bottomed plate).

~Let this cool, you can check if its becoming hard.

~Once its cool & hard enough (as its a pudding..medium hardness is only required), refrigerate it.

~Before serving cut into small blocks.

I had added no flavours like vanilla as it just tastes good without a flavouring...

 The mild natural flavour of tender coconut or coconut milk is irresistible!

Enjoy mouth melting delicate moments with coco pudding...!!!

Linking to: Pari's Show me your Dessert

 

Linking to : Soumya's Taste of the Tropics - Coconut   

& Mireille's Page

Linking to : Sameena's Milk sweet recipes

Linking to : Vardhini's Diwali Bash  

 

Linking to : Nayana's Celebrate Navratri/Diwali & Jagruthi's Page

Linking to : Agar Agar Recipe contest sponsored by Marine Chemicals , Kochi. www.indiaagar.com hosted at Food Corner’