Tender Coconut Pudding Recipe – Easy Coconut Water Jelly Dessert

Last Updated on 4 months by Neha Deshmukh

Tender Coconut Pudding Recipe – Easy Coconut Water Jelly Dessert

Hey everyone! If you’re anything like me, you absolutely adore the sweet, refreshing taste of tender coconut water. Especially during the hot Indian summers! I’m so excited to share my recipe for Tender Coconut Pudding – it’s a light, wobbly, and utterly delicious dessert that captures all the goodness of this amazing fruit. It’s surprisingly easy to make, and honestly, it’s become a family favourite. Let’s get started, shall we?

Why You’ll Love This Recipe

This Tender Coconut Pudding isn’t just a treat for your tastebuds; it’s a little slice of summer in every spoonful. It’s incredibly refreshing, naturally sweet, and has a beautiful, delicate texture. Plus, it’s a fantastic way to use the entire tender coconut – water and pulp! It’s a guaranteed crowd-pleaser, and perfect for those days when you want something light and satisfying.

Ingredients

Here’s what you’ll need to create this dreamy pudding:

• 3 whole tender coconuts
• 300 ml milk (about 1 ¼ cups)
• 100 ml condensed milk (about ½ cup)
• 2 tbsp sugar
• 10 gm agar agar (china grass) – about 1 tablespoon

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Tender Coconut Water & Pulp – The Star

The fresher the tender coconuts, the better the flavour! Look for coconuts that feel heavy for their size and have plenty of water sloshing inside. Don’t be shy about tasting the water before you buy – it should be sweet and fragrant.

Agar Agar (China Grass) – A Vegetarian Gelatin Alternative

Agar agar is a plant-based gelatin substitute, commonly used in Indian desserts. It’s derived from seaweed and sets beautifully. You can find it in most Indian grocery stores or online. 10 grams is usually a good starting point, but always check the package instructions as strengths can vary.

Regional Variations in Coconut Varieties

Did you know there are so many different types of coconuts in India? From the Malabar coconut in Kerala to the smaller, sweeter varieties found in Tamil Nadu, each region has its own favourite. Feel free to experiment with different types to see which flavour you prefer!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, carefully open the tender coconuts and collect the water. Strain it to remove any coconut pieces.
2. In a pan, combine the tender coconut water, sugar, and half of the agar agar (5 gm). Simmer on low heat, stirring constantly, until the agar agar is completely dissolved. Don’t let it boil! Once dissolved, pour this mixture into a flat dish and let it set in the fridge. This will become our coconut water jelly.
3. While the jelly is setting, let’s work on the creamy part. Scoop out the tender coconut pulp from the shells.
4. In a blender, combine the tender coconut pulp, milk, and condensed milk. Blend until you have a smooth, creamy mixture.
5. In a separate pan, dissolve the remaining agar agar (5 gm) in a little bit of milk (about 50ml). Cook on low heat until fully dissolved.
6. Pour the dissolved agar agar into the coconut pulp mixture and cook on low heat for another 2-3 minutes, stirring constantly.
7. Let the pulp mixture cool slightly. Once the coconut water jelly has set, gently cut it into small cubes.
8. Gently fold the coconut water jelly cubes into the cooled coconut pulp mixture.
9. Pour the combined pudding into a bowl or individual serving glasses. Refrigerate for 2-3 hours, or until fully set.
10. Serve chilled and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this pudding perfect every time:

Achieving the Perfect Jelly Texture

The key to a good jelly is not overboiling the agar agar. Just dissolve it completely and simmer gently. Overboiling can make the jelly tough.

Preventing Crystallization in the Pudding

To prevent sugar crystals from forming, make sure the sugar is fully dissolved before adding the agar agar. Stir constantly while simmering.

Variations

Want to switch things up? Here are a few ideas:

Vegan Tender Coconut Pudding

Simply substitute the milk and condensed milk with plant-based alternatives like coconut milk or almond milk. You can also use maple syrup or agave nectar instead of condensed milk for sweetness. My friend, Priya, swears by using cashew cream for extra richness!

Gluten-Free Adaptation (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. No adjustments needed.

Spice Level – Enhancing with Cardamom or Nutmeg

A pinch of cardamom powder or nutmeg can add a lovely warmth to the pudding. I sometimes add a tiny bit of cardamom, especially during festive seasons.

Festival Adaptations – A Refreshing Summer Treat

This pudding is perfect for festivals like Onam or summer celebrations. You can garnish it with chopped pistachios or almonds for a festive touch.

Serving Suggestions

This pudding is delicious on its own, but here are a few ideas to elevate your serving:

• Garnish with a sprinkle of grated coconut.
• Add a few fresh mint leaves for a pop of colour and freshness.
• Serve with a side of fresh fruit like mangoes or berries.

Storage Instructions

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. It might become slightly firmer over time, but it will still taste delicious!

FAQs

Got questions? I’ve got answers!

What is the best way to open a tender coconut?

There are a few ways! You can use a machete (carefully!), a cleaver, or even a sturdy knife. I usually ask the vendor to chop it open for me – much safer!

Can I use coconut milk instead of fresh milk?

You can, but it will result in a much richer and more coconut-y flavour. I prefer using fresh milk to keep it light and refreshing.

What if I don’t have agar agar, is there a substitute?

Gelatin can be used as a substitute, but it’s not vegetarian. You’ll need to adjust the quantity according to the package instructions.

How can I adjust the sweetness of the pudding?

Adjust the amount of sugar or condensed milk to your liking. Start with less and add more as needed.

How long does this pudding stay fresh in the refrigerator?

Up to 3 days, stored in an airtight container.

Can I make this pudding ahead of time?

Absolutely! You can make it a day in advance. The flavours will actually meld together even more beautifully.

I hope you enjoy making this Tender Coconut Pudding as much as I do! Let me know in the comments how it turns out for you. Happy cooking!