Course: Dessert                            Cuisine: Indian American

Cooking time: 30 minutes          Time to set in refrigerator: 3 hrs.

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Product Description



Grated Coconut- 1 cup

Fresh cream- 200 ml

Solar Caster Sugar- ¼ cup

Solar Agar Agar STRIPS (China grass) - 4-5 strands

Vanilla essence-1/2 Tsp.

Solar Corn flour-3 Tsp.





Add grated coconut in a juicer jar and pour a little water to make the coconut milk.

Take ½ cup of water in a saucepan and heat it adding 4 strands of solar agar agar china grass strips to melt. Set it aside.

Add the 200 ml fresh cream to a saucepan and heat it. Pour ¼ cup of sugar to it.

Mix well and add the dissolved china grass solution to it now making sure the flame is low throughout cooking.

Add ½ tsp of vanilla essence. Set it aside.

Dissolve 3tsp of corn flour slurry with water or milk and add it to the solution created.

Whisk until the mixture thickens and turn off the stove.

Add the coconut milk now and turn on the stove continuing to whisk till the mixture thickens.

 Your Coconut milk pudding is now ready. But one last obvious procedure is to be followed.

 Pour the coconut milk pudding to individual serving cups and refrigerate for 3 hours.