Rich, Delicious, Easy Coconut Pudding

Quick, 3 – Ingredient Coconut Pudding

If you haven’t tasted coconut pudding before or coconut milk pudding as it’s also called, then you absolutely should make this at home and taste it. Just 3 ingredients and perhaps around 15 minutes to make if you use canned coconut milk or use coconut powder to quickly make coconut milk.

This is a vegan pudding, and a very tasty one. Do give it a shot.

If you haven’t checked out my easy coffee recipe, here’s the link:  This is another flavourful pudding, you’ll want to make often. The same goes for my delicious mango pudding. It can be baked or steamed

Ingredients

2 cups (200g) grated fresh coconut

1 ¾ cup water

OR 1 ¾ – 2 cups canned/reconstituted coconut milk

¼ cup cornflour

½ cup (110g) sugar

½ tsp vanilla extract (optional)

A sprinkling of nuts

Procedure

1. Extract coconut milk from the grated fresh coconut in 2 stages. First grind it in the mixer grinder with 1 cup of water and extract the milk, and then repeat the process by adding ¾ cup of water to the coconut residue / squeezed out grated coconut and extract coconut milk from this too. Alternatively you could use 1 ¾ to 2 cups of canned coconut milk.
2. Make a smooth slurry with the cornflour and ¼ cup of the extracted coconut milk, and transfer this to the vessel in which you’ll be cooking the pudding mix.
3. Add the rest of the coconut milk and the sugar to the vessel and stir everything well till the sugar dissolves.
4. Stir in the vanilla extract and start cooking the mixture on medium heat with constant stirring. When the mixture starts thickening, reduce the heat to medium-low and continue cooking it (barely 2-3 minutes) till it thickens considerably and falls off the spatula in tongues.
5. Pour into one large greased mould or greased small moulds like ramekins. Let the pudding cool to room temperature and then refrigerate it for around 2 to 3 hours.
6. Unmould the coconut pudding and add a sprinkling of chopped nuts on the top.

Enjoy!