Cookbook:Coconut Pudding I

Ingredients

 * 2 tender (young) coconuts, flesh scooped out
 * 1 cup tender (young) coconut water
 * ¼ cup China grass (agar) strands
 * 2 cups milk
 * ½ cup condensed milk

Procedure

 * 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.

Notes, tips, and variations

 * You could garnish the pudding with almonds, cashew nuts etc.