On a hot summer day, we all have a tendency to stop near tender coconut vendors on the roadside. As Keralites, we all are very fond of our tender coconut. Which can be used to quench thirst and hunger. After a spicy lunch or dinner to neutralize the spiciness in our tummy this tender coconut pudding is the best other than any pudding.
As you all know the benefits of tender coconut, I would like to share the recipe of a failproof mouth watering tender coconut dessert recipe.
Recipe notes
The pudding after cooling will have less sweetness than before so if you want it to be sweeter add accordingly before setting. And it can change with the tender coconut you are using. Usually, one coconut will be enough to get one cup of coconut water and 1cup tender coconut chopped. Don’t choose thick fleshed coconut, medium with water is good. You can substitute China grass with gelatin for that you have to take 15 grams. And the same procedures for soaking but double boil for heating. China grass pudding will give a solid consistency and gelatin will give a creamy texture to the pudding. Anyway, you can use any of these it won’t affect the real taste of our tender coconut pudding.
Sometimes I wish if I was in Italy. Not because I didn’t like my Gods own country, but for the simplicity of cooking. Most of the Italian dishes takes only minutes to prepare. But in Kerala you know for lunch normally we have to spend one or two hours in the kitchen. Sometimes I feel lazy to spend so many hours for breakfast, lunch, evening snack and dinner.
This spaghetti I tasted from a restaurant in Italy. My son Kris’s godparents are Italian Nicola and Mina. So Our kumbari’s are Italian. This restaurant is owned by Mina’s mother Luciana who is in her 80’s who still cooks in her restaurant. The dish was super delicious as it’s cooked in a traditional way by Luciana. It contained all the flavors added.
Italian dishes are simple yet elegant.
