Coconut Pudding

A hugely popular and easy dessert recipe made with a combination of coconut milk and corn flour. Basically a jelly dessert recipe made with no gelatin, agar or egg, just the combination of milk and cornstarch. It is an ideal dessert recipe that can be shared not only as a dessert for celebrations and occasions, but also as a dessert for everyday snacking.

Preparation time: 10 minutes

Cooking time: 30 minutes

Refrigerating Time: 2 hours

Serves: 3


2 cup grated coconut;

3 pods cardamom;

500 ml warm water;

5 tbsp. corn flour;

½ cup sugar;

A pinch of salt.

How to prepare?

  • First, in a mixture, take 2 cups coconuts, 3 pods cardamom. Then add 500 ml warm water and grind it well.

  • Strain the coconut milk using the muslin cloth. Use coconut milk or you can use 500ml of coconut milk from the tin.

  • Now add the coconut milk in a large bowl. Add 5 tablespoons of cornstarch, ½ cup of sugar and a pinch of salt.

  • Now whisk it well and make sure there are no lumps formed. You can also replace corn flour with custard powder.

  • Transfer the mixture to a large kadai on a low flame. Continue to stir the mixture until it thickens.

  • The mixture begins to thicken and becomes shiny, that is, of the right consistency. Overcooking will make the pudding firm. Undercooking will make it sticky and difficult to set.

  • Pour the mixture into greased molds with oil.

  • Let it cool completely. Once cooled refrigerate it for 2 hours to set completely.

  • Finally, enjoy the coconut pudding seasoned with mango puree.

Tried this recipe?

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