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Tender Coconut Pudding | Elaneer Pudding Recipe

Refreshing summer favourite tender coconut pudding also known as elaneer pudding is made with tender coconut water, coconut flesh, sugar, coconut milk. Elaneer pudding can be set with agar agar powder or gelatin, both version is shared in this blog post. Learn how to make the best elaneer pudding with step by step pictures and video.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 20 servings
Calories: 160kcal

Equipment

  • Sauce Pan
  • Blender
  • Mini Pudding Moulds

Ingredients

Tender Coconut Pudding (with Agar Agar)

  • 1 cup Tender Coconut Water
  • 1 cup Tender Coconut Flesh
  • ¾ cup Sugar
  • 1 cup Coconut Milk
  • 1½ tsp Agar Agar powder
  • ½ cup Tender Coconut Flesh cut into pieces

Tender Coconut Pudding (with Gelatin)

Instructions

Tender Coconut Pudding (with Agar Agar)

  • Grind tender coconut flesh and sugar to a smooth puree.
  • Take coconut water in a sauce pan. Sprinkle agar agar powder and mix well. Heat this and bring it to a full boil. Now reduce the flame and add in the tender coconut puree, coconut milk and mix well.
  • Take your pudding mould, spoon some tender coconut flesh into the mould. Pour the coconut pudding mix over the flesh. Place the mould in fridge and let it set for few hours.
  • Demould and serve.

Tender Coconut Pudding (with Gelatin)

  • Start by taking the gelatin in a sauce pan, cover with water and let it sit for 5 mins. Now heat this gently till it is melted. Set aside. Now take the tender coconut and the coconut water in a blender and puree till smooth. Set aside.


  • Take condensed milk, milk, sugar in a pan, heat till it comes to a boil. Now remove it from heat and add in the tender coconut mix, chopped tender coconut, vanilla and gelatin mix. Mix well.
  • Pour this in a greased mould and let it set for few hours. De mould, slice and serve.

Video

Notes

  • Use the correct amount of agar agar or gelatin, else the pudding may get hard.
  • Always cook pudding mix on low medium heat else it may burn in the bottom.
  • try to use young coconut flesh, else the texture will be affected.
  • Tender coconut water adds coconut flavour, so don't skip on that.
  • You can pour the pudding in large baking tray and chill in fridge. Cut into pieces when serving.

Storage 

Tender coconut pudding can be stored in fridge upto a week.

Nutrition

Serving: 1servings | Calories: 160kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 54mg | Potassium: 196mg | Fiber: 1g | Sugar: 20g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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