The Coconut Milk Pudding is a nostalgic delight

As Indians, we love our coconut milk, we have grown up cherishing it. As grown-ups it is time we celebrate how it resonates with memories of our grandmothers whipping up desserts in clay pots or steel bowls. In recipes like warm kheer or a creamy payasam, coconut milk has always added depth and richness to Indian sweets.

Homemade coconut milk is the secret to unlocking the best flavor in your desserts. To prepare, grate one large fresh coconut and blend it with two cups of warm water until smooth. Strain the mixture through a muslin cloth or a fine sieve, squeezing out the liquid thoroughly. This is your first extract—thick and creamy. Repeat the process with another cup of water for a lighter second extract. Use the first for desserts like pudding and the second for cooking curries or lighter dishes.

Simple Coconut Milk Pudding with Green Cardamom and Vanilla

Ingredients:

• 500 ml thick coconut milk
• 50 gm sugar
• 1 tbsp cornflour (or rice flour)
• 1 tsp green cardamom powder
• 1 tsp vanilla extract
• A pinch of salt

Process:

1. In a bowl, mix cornflour with two tbsp of water to form a smooth slurry.
2. Heat coconut milk in a saucepan over medium heat.
3. Add sugar, cardamom powder, and a pinch of salt, stirring until sugar dissolves.
4. Slowly pour the cornflour slurry into the coconut milk, stirring continuously to avoid lumps.
5. Cook on low heat until the mixture thickens and coats the back of a spoon.
6. Remove from heat and stir in vanilla extract.
7. Pour into serving bowls and let it cool to room temperature.
8. Chill in the refrigerator for at least two hours before serving.

Tips:

• For a smoother pudding, strain the mixture before pouring into serving bowls.
• Garnish with a sprinkle of cardamom powder or crushed pistachios for an added touch.
• Use freshly ground cardamom for the most aromatic flavor.

Coconut Milk Pudding with Sago

Ingredients:

• 100 gm sago (sabudana)
• 500 ml thick coconut milk
• 100 gm sugar
• 1 tsp cardamom powder
• 2 tbsp roasted cashews

Process:

1. Soak sago in water for two hours.
2. Cook soaked sago in boiling water until translucent, then drain.
3. In a pot, heat coconut milk and sugar on low heat until sugar dissolves.
4. Stir in the cooked sago and cardamom powder.
5. Cook for two to three minutes, stirring constantly.
6. Garnish with roasted cashews before serving.

Tips: Use small-sized sago for faster cooking. Stir continuously to avoid lumps.

Coconut Milk Pudding with Quinoa

Ingredients:

• 100 gm quinoa
• 500 ml coconut milk
• 80 gm jaggery
• 1 tsp cinnamon powder
• 2 tbsp chopped nuts

Process:

1. Rinse quinoa thoroughly under running water.
2. Cook quinoa in 1½ cups of water until soft. Let it cool.
3. Heat coconut milk and jaggery together, stirring until jaggery melts.
4. Mix in cooked quinoa and cinnamon powder.
5. Cook for five minutes, stirring occasionally.
6. Sprinkle chopped nuts on top before serving.

Tips: Use pre-rinsed quinoa to save time. Add raisins for a touch of natural sweetness.

Coconut Milk Pudding with Apple Puree

Ingredients:

• 300 ml coconut milk
• 2 large apples (peeled, cored, and pureed)
• 50 gm sugar
• 1 tsp nutmeg powder
• 2 tbsp crushed walnuts

Process:

1. Heat apple puree and sugar in a saucepan until sugar dissolves.
2. Add coconut milk and nutmeg powder, mixing well.
3. Simmer on low heat for five minutes.
4. Let it cool, then chill in the refrigerator.
5. Garnish with crushed walnuts before serving.

Tips: Use red apples for natural sweetness. Chill for at least two hours for the best flavor.

Coconut Milk Caramel Pudding

Ingredients:

• 500 ml coconut milk
• 100 gm sugar (for caramel)
• 50 gm sugar (for pudding)
• 2 tbsp cornflour
• 1 tsp vanilla extract

Process:

1. Melt 100 gm sugar in a saucepan over medium heat until golden brown.
2. Pour caramel into a pudding mold, tilting to coat the bottom.
3. Mix coconut milk, sugar, cornflour, and vanilla extract in a bowl.
4. Heat the mixture, stirring constantly, until thickened.
5. Pour into the caramel-coated mold and cool to room temperature.
6. Refrigerate for four to six hours before unmolding.

Tips: Use a non-stick pan for caramel. Refrigerate overnight for a firmer pudding.

Coconut Milk Pudding with Fresh Fruit Extract

Ingredients:

• 300 ml coconut milk
• 100 ml fresh fruit extract (e.g., pomegranate, mango, or orange)
• 50 gm sugar
• 1 tbsp agar-agar powder

Process:

1. Dissolve agar-agar powder in 100 ml warm water.
2. Heat coconut milk, fruit extract, and sugar in a saucepan.
3. Stir in dissolved agar-agar and bring to a gentle boil.
4. Pour into serving bowls and let cool.
5. Chill in the refrigerator until set.

Tips: Strain fruit extract for a smooth texture. Mix multiple extracts for vibrant flavors.