Creamy in texture, fluffy in nature, white in colour and smooth in appearance….that is my today’s recipe… Coconut pudding. Rich with the goodness of coconut mixed with cream and ice cream definitely makes it a royal pudding.
This pudding is my personal choice for large get-together as it contains a number of ingredients which results in an increased volume.
While deciding on the menu for a large get-together, the first stumbling block has always been the dessert. To choose which dessert should I prepare from amongst the large number that I am proficient in making is always a tough decision (sometimes ignorance is bliss!) And if the number of invitees is more, further is the confusion. In these situations, coconut pudding comes as a saviour!
I will not grade it as a very easy pudding, though it is a no cooking and no baking recipe. But to get the desired outcome hard work is the key to be followed. Those who love to cook won’t mind taking the pain of making this wonderful white magic and those who are not so fond of cooking, well; to treat your taste buds you have to come out of your comfort zone once in a while!
Preparation Time: 45 min (approx)
Setting Time: 4-5 hours
- Milk-1 cup
- Sugar-4 tbsp
- Cornflour- 1 ½ tbsp
- Cream-400 ml
- Sugar-1/3 cup (powdered)
- Coconut Milk- 200 ml
- Grated fresh coconut-1 cup
- Vanilla Ice cream-1 kg
- Gelatin-3 tbsp
- Vanilla essence-Few drops
- Sugar- ½ cup (granulated)
- Mixed Nuts- ¼ cup
1. Boil together milk and sugar.
2. Add corn flour with little cold water and add it to the boiling milk.
3. Stir thoroughly to avoid any lump. Keep boiling on a slow flame to get a thick consistency.
1. Take a heavy-bottomed wok. Put it on the flame.
2. Put the sugar. Reduce heat. Let the sugar get caramelized. When it attains the nice amber colour put it off the gas.
3. Quickly add the chopped nuts.
4. Immediately spread it on a greased tray. Let it cool.5.After say ½ hour take it off the tray and crush it into pieces.
1. Soak gelatin in ¼ cup of warm water.
2. Keep the ice cream in room temperature.
3. Beat cream with an electric beater till thick. I used Amul cream (25% fat).
Before beating, keep the cream and the bowl in which the cream will be whipped, in the freezer for about one hour. While beating discard the water content of the cream. Whipping the cream on a container of ice definitely makes a difference. When the cream thickens slightly, add the sugar and beat till it becomes light and fluffy.
4. Add ice cream and coconut milk gradually and beat lightly.
5. Add the white custard and mix properly. Add grated coconut.
6. Add vanilla essence.
7. Add gelatine and mix thoroughly.
8. Immediately pour into the container and put in the freezer for the first one hour. After one hour keep it in the refrigerator till set.
9. Serve with crushed praline.
I have made this dessert maximum number of times because of its delightful taste and this the recipe has not even once failed me. There are so many ingredients… the concoction of which gives it a heavenly flavour. The freshly grated coconut in each bite is the icing of the cake. Crunchy praline complements the smooth and creamy consistency so well that one always craves for more.
1. Coconut is the key ingredient in this recipe. Do not shy away to use fresh coconut. Desiccated dry coconut may not give a divine taste.
2. Coconut milk can either be homemade or store-bought. In this recipe, I have used homemade coconut milk.
3. Instead of Amul cream powder cream or whipped cream can also be used. I have tried all the 3 types I have mentioned with equal success.
4. Praline should be used just before serving and not while setting the pudding. Lest the water left from praline would give it an undesirable caramelized taste.
So this my white beauty, my coconut pudding recipe… which tastes like ice cream, feels like mousse, but neither ice cream nor mousse… but an inimitable and enjoyable dessert option especially in summer.