Thailand
Coconut Pudding I
An editor-reviewed guide to making Coconut Pudding I, with measured ingredients and clear, practical steps.
Coconut pudding is a fixture of the Thai dessert counter, where the savory leaning flavors of the kitchen turn up again in a cool set form. Young coconut is blended with coconut water and a setting agent, and it has to be poured free of lumps or the texture turns grainy. It is served thoroughly chilled in small glasses, usually as the last thing after a meal rather than alongside it.
Ingredients
- tender (young) coconuts, flesh scooped out2
- tender (young) coconut water1 cup
- China grass (agar) strands0.3 cup
- milk2 cups
- condensed milk0.5 cup
Directions
- 1
Purée the young coconut flesh in a blender, and keep aside.
- 2
In a saucepan, combine the tender coconut water and china-grass strands. Heat gently until the china-grass strands melt completely.
- 3
In the meantime, heat milk and condensed milk in another saucepan over medium heat. Let it come to a boil.
- 4
To the boiled milk, add the melted china-grass mixture, and combine well.
- 5
Remove from the flame and let it cool down for at least 5 minutes.
- 6
Add the pureed tender coconut to the cooled milk mixture, and mix everything well.
- 7
Pour the mixture into a cake pan or stainless steel pan.
- 8
Place the pudding in the freezer for about 15 minutes or until it begins to set.
- 9
Remove the pudding from the freezer and place it in the refrigerator until fully set.
- 10
Using a knife, gently cut the pudding and serve it in dessert bowls.
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Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.