Tender coconut pudding is creamy, refreshing yet so light and flavorful! It is no wonder that tender coconut puddings are liked by so many, particularly the dessert connoisseurs. In this article, we show you that it is versatile enough to be paired with caramel, fruits, or even spices.
Just remember to heat the coconut milk and coconut water gently and carefully to keep their natural flavor intact. Always strain mixtures infused with zest or ginger for a smoother texture. For recipes with fillings, allow the first layer to set partially before adding the filling to maintain clean layers. Tender coconut pudding tastes best when served cold, as it enhances the creamy texture and tropical flavors.
Tender Coconut Pudding with Caramel
Ingredients
- 500 ml tender coconut water
- 200 ml coconut milk
- 100 gm tender coconut meat (chopped finely)
- 50 gm sugar
- 10 gm agar-agar or gelatin
- 100 gm caramel (store-bought or homemade)
Directions
- Dissolve agar-agar or gelatin in 100 ml of warm tender coconut water. Let it bloom for five minutes.
- Heat the remaining coconut water, coconut milk, and sugar in a saucepan over low heat. Stir until the sugar dissolves. Do not let it boil.
- Add the dissolved agar-agar to the mixture and stir continuously for two to three minutes until fully incorporated.
- Mix in the tender coconut meat. Pour the mixture into molds.
- Let it set in the refrigerator for four to six hours.
- Drizzle caramel sauce over the set pudding before serving.
Tender Coconut Pudding with Strawberry Filling
Ingredients
- 500 ml tender coconut water
- 200 ml coconut milk
- 100 gm tender coconut meat (chopped finely)
- 50 gm sugar
- 10 gm agar-agar or gelatin
- 100 gm strawberry compote or jam
Directions
- Dissolve agar-agar or gelatin in 100 ml of warm tender coconut water. Let it bloom for five minutes.
- Heat the remaining coconut water, coconut milk, and sugar in a saucepan over low heat. Stir until the sugar dissolves.
- Add the dissolved agar-agar and mix until well combined. Remove from heat.
- Pour a layer of the coconut pudding mixture into a mold and let it set partially (about 30 minutes in the fridge).
- Add a spoonful of strawberry compote or jam in the center and cover with the remaining pudding mixture.
- Chill for four to six hours before serving.
Tender Coconut Pudding with Blueberry Chunks
Ingredients
- 500 ml tender coconut water
- 200 ml coconut milk
- 100 gm tender coconut meat (chopped finely)
- 50 gm sugar
- 10 gm agar-agar or gelatin
- 100 gm fresh or frozen blueberries (chopped)
Directions
- Dissolve agar-agar or gelatin in 100 ml of warm tender coconut water. Let it bloom for five minutes.
- Heat the remaining coconut water, coconut milk, and sugar in a saucepan over low heat. Stir until the sugar dissolves.
- Mix in the dissolved agar-agar and cook for two to threeminutes. Remove from heat.
- Stir in the chopped tender coconut meat and blueberries.
- Pour into molds and chill for four to six hours.
- Garnish with a few fresh blueberries before serving.
Tender Coconut Pudding with Ginger Flavors
Ingredients
- 500 ml tender coconut water
- 200 ml coconut milk
- 100 gm tender coconut meat (chopped finely)
- 50 gm sugar
- 10 gm agar-agar or gelatin
- 5 gm fresh ginger (grated)
Directions
- Dissolve agar-agar or gelatin in 100 ml of warm tender coconut water. Let it bloom for five minutes.
- Heat the remaining coconut water, coconut milk, sugar, and grated ginger in a saucepan. Stir until the sugar dissolves and the ginger infuses.
- Strain the mixture to remove ginger pieces. Return the liquid to the saucepan and mix in the dissolved agar-agar.
- Stir for two to three minutes and remove from heat.
- Add tender coconut meat and pour the mixture into molds. Chill for four to six hours.
- Serve with a thin slice of candied ginger on top for garnish.
Tender Coconut Pudding with Lemon Zest
Ingredients
- 500 ml tender coconut water
- 200 ml coconut milk
- 100 gm tender coconut meat (chopped finely)
- 50 gm sugar
- 10 gm agar-agar or gelatin
- 2 tsp lemon zest
- 1 tsp lemon juice
Directions
- Dissolve agar-agar or gelatin in 100 ml of warm tender coconut water. Let it bloom for five minutes.
- Heat the remaining coconut water, coconut milk, sugar, lemon zest, and lemon juice in a saucepan. Stir until sugar dissolves.
- Add the dissolved agar-agar and stir for two to three minutes. Remove from heat.
- Stir in the chopped tender coconut meat. Pour into molds and chill for four to six hours.\
- Garnish with a sprinkle of lemon zest for a refreshing touch.