Tender Coconut Pudding | Elaneer Pudding

Tender coconut pudding also called ‘Elaneer Pudding’ is a Kerala dessert.

It is very easy to prepare this dessert. The basic ingredients that one requires are tender coconut, milk, condensed milk and china grass (for setting). While picking up the tender coconut, one must be careful. I asked the seller himself to give me the one having medium flesh. Flesh shouldn’t be too thin or too thick. When using china grass, I required slightly more than half of 10 gm pack. There is no fixed proportion for the ingredients, but the quantity of china grass should be perfect for the liquid mixture. I have prepared it in my own style and here goes the recipe.

Measurement: 1 Cup = 180 ml

Serves: 4 to 5

Ingredients

1. Tender coconut flesh – 1 cup
2. Tender coconut water – 1  1/2 cup
3. Milk – 1 1/2 cup
4. Condensed milk – 3/4 cup
5. China grass strands (agar agar) – 6 gm approx
6. Sugar – 1 1/2 tbsp or as per your requirement
7. Vanilla essence – 1/4 tsp (optional)

Procedure

• Break the china grass strands, wash and soak them in tender coconut water.
• Chop the tender coconut flesh and coarsely grind 1/2 cup flesh, keep aside.
• Boil milk in a thick bottomed pan.
• Add condensed milk to the boiling milk, stir well and put off the fire.
• Heat china grass and tender coconut water till china grass dissolves, keep stirring.
• Strain the mixture immediately  into the hot milk and bring it to boil again, keep stirring.
• Add chopped and ground tender coconut flesh, stir well and put off the fire.
• Check the taste and add sugar if required.
• Add vanilla essence and stir well.
• Pour it into a single mould or small serving bowls. Let it cool.
• Refrigerate for min 1 to 2 hrs.
• Invert the mould onto a plate.
• Serve chilled.

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