Varieties of Coconut Pudding

Tengok jer member post gambar coconut pudding terus la saya menggoogle resepinya...jumpa punya la banyak resepi menarik lagi mudah untuk dicuba. Rasa macam nak try sume serentak....tapi sabo la kak oooiiiiii, cuba satu2 yer....

Kat bawah ni saya dhare semua resepi yg berkenan dihati....kali ni saya guna resepi dari khotiyavunu....nyaman jer bila lalu kat tekak. Kelapa muda tu kalau beli, carila yg isinya dah tebal skit.....biar berlemak skit.... saya tambah secubit garam. Susu tu plak saya ganti ngan santan. Rasanya mabeles.....

Coconut Pudding Squares

• 2 cups coconut milk*
• 6 tablespoons organic whole sugar
• 5 tablespoons cornstarch
• 1/4 teaspoon vanilla (if desired)
• 1 cup whole milk

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla if desired.) Heat over low stirring consistently until thickened. Add remainder of coconut milk and whole milk and continue to heat until thickened.

Pour into 8 inch square pan and chill until firm. Cut into squares.

* For the freshest coconut milk make homemade coconut milk.

Recipe for Karikku /Elaneer Pudding /Tender Coconut Pudding

http://www.kothiyavunu.com/2011/11/karikku-elaneer-pudding-tender-coconut.html?m=1

Ingredients :

Tender Coconut (Water and Pulp) : 2

Gelatin : 5 tsp (If you don't have gelatine and replace with 10 grms china grass)

Water : 1 cup

Condensed Milk : 1 tin (reduce sugar if using condensed milk)

Vanilla Essence : ½ tsp

Milk : 1 1/2cup

Sugar : 1/2 cup or according to your taste

How to make Karikku - Elaneer - Illaneer - Tender Coconut Pudding :

1. Measure the water into a microwave-safe container and heat until steaming, about 2 minutes or in a sauce pan heat up the water until it reaches a rolling bowl.

2. Remove from the heat, while stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps and keep it aside. (Or) If your using china grass then soak china grass in 1 cup of water and stir in low flame till completely dissolved.

3. Blend together tender coconut water and the pulp of one of the coconuts in a blender and set it aside.

4. Cut the flesh of the other tender coconut into small pieces and keep aside.

5. In a pan heat milk and condensed milk; stir well.Add sugar and stir till sugar is completely dissolved.

6. Add gelatin mixture or china grass, if your using china grass then strain and add to milk-sugar mixture.

7. Transfer to a dish and add the blended coconut pulp and stir well.

8. Add the thin scrapings of the tender coconut flesh to this mixture. 

9. Pour into dessert bowls or cups and allow to cool down and then place in the refrigerator for at least 2-4 hours.

10. Yummy tender coconut pudding is ready to serve. Serve and enjoy!

Tender Coconut Pudding
Ingredients

• 1 Tender coconut
• 1 cup Coconut milk  from 1 cup fresh grated coconut
• 2 cups Milk
• 2 Tbsp Cornflour
• 6 Tbsp Sugar
• 3 tsp Gelatin
• 5 drops Vanilla essence

Preparation

• Add 2 tsp sugar to the scooped out flesh of the tender coconut and keep aside to cool in the fridge.
• Mix 1/2 cup water to the coconut gratings, grind it for a second and  strain  to realize 1 cup  coconut milk.
• Make a paste of cornflour with a little milk. Add it to the thick bottomed pan  containing a mixture of coconut milk, the rest of the milk and sugar.  Mix well. Stirring constantly, in low heat allow to simmer to a custard-like consistency. Cool.
• Dissolve gelatin in hot water and mix it to the above mixture and add the tender coconut pieces to it as well.
• Add vanilla essence, stir and place in the refrigerator for the pudding to set.
• Garnish with toasted coconut gratings or slices of tender coconut.

S. H. Fernando Jr.'s Coconut Custard Pudding

http://www.seriouseats.com/recipes/2012/05/s-h-fernando-jrs-coconut-custard-pudding-recipe.html

Ingredients

• 8 eggs
• 3/4 pound (340 g) grated jaggery
• 2 cups (500 ml) thick coconut milk
• 1 tablespoon corn flour
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon cardamom powder
• 1/2 cup (125 ml) chopped cashews

Procedures

1. Beats eggs well in a bowl.
2. Add the other ingredients except cashews and mix well.
3. Strain and pour into a 2 1/2-quart stainless steel mold. Cover with foil and steam in a double boiler for 30 to 40 minutes until set. (The water should not boil under it but simmer gently.)
4. Remove from heat and allow to cool. Cover and refrigerate 5 to 6 hours. Sprinkle with chopped cashews before serving.
   
    Jaggery (also transliterated as jaggeree) is a traditional uncentrifuged sugar consumed in Asia and Africa.^[1] It is a concentrated product of date, cane juice, or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in color.^[1] It contains up to 50% sucrose, up to 20% invert sugars, up to 20% moisture, and the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibers.^[1] Jaggery is mixed with other ingredients, such as peanuts, condensed milk, coconut, and white sugar, to produce several locally marketed and consumed delicacies.
   Unrefined cane sugar is known by various names including panela in other parts of the world.
   
   
   

   Pumpkin Coconut Bread Pudding

   
   

   • 3 1/2 cups cubed or torn bread
   • 2 eggs
   • 1 cup solid pack pumpkin
   • 1 cup milk of choice
   • 1 cup cream of coconut
   • 2 tablespoons Coconut Cream Concentrate, warmed to soften
   • 4 tablespoons whole sugar
   • 2 teaspoons cinnamon
   • 1 teaspoon ginger
   • 1/2 teaspoon fresh grated nutmeg
   • 1 tablespoon pure vanilla extract
   • 1/4 teaspoon salt
   • Maple syrup, for drizzling

   
   

   Place the torn/cubed bread into a well-greased 8x8 baking dish.

   In a bowl, whisk the eggs till well blended. Add remaining ingredients and whisk till all is combined very well.

   Pour the pumpkin mixture evenly over the bread cubes. Use a spatula to gently press down any bread that was not covered in the pumpkin mixture. Let the pudding sit for 30-60 minutes before baking at 375 degrees for 40-45 minutes or till done.

   Serve with a drizzle of pure maple syrup. Enjoy!

   Notes: If you decide not to use the maple syrup drizzle, you may want to increase the sugar by 2 tablespoons.

   
   

   TAPIOCA PUDDING WITH COCONUT MILK

   Makes 4 servings
   http://figareau.blogspot.com/2011/03/trying-something-old-school-tapioca.html

   
   

   INGREDIENTS

   ½ vanilla been or ½ tsp vanilla extract

   1 can (14oz) coconut milk

   ½ cup milk

   ½ cup sugar

   Pinch of salt

   ¼ cup medium tapioca pearls

   2 egg yolks

   
   

   PREPARATION

   With the tip of a knife, split the vanilla bean in half. Remove the seeds. In a double boiler, heat the milk, coconut milk, ¼ cup of sugar, salt and vanilla pod and seeds. Sprinkle in the tapioca while stirring. Cook over medium heat, stirring occasionally, for 40-45 minutes.

   
   

   In a bowl, combine the egg yolks and the remaining sugar with a whisk. Stir into the tapioca mixture. Continue cooking while stirring until the pudding thickens (about 5 minutes). Remove the vanilla pod. If you are using vanilla extract, add it at this time. Remove from heat.