Tender Coconut (Ilaneer/Karikku) Pudding

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This is a post I have been postponing for a while,just because I wasn't satisfied with my pictures. This is my friend,Bindu's recipe. I told her ,when I made this for the first time,that I will post it in a week or so.Since she is one of the nicest persons I know, she never asked why I didn't post.Even now, I am not quite happy with the pictures, I thought I will post this, as this is the zillion-th time I made this and it is high time that I must tell my friend how much my little family loves it and I would recommend this to anyone I know.

If you are following me for a while,or if you know me, you know that I started to learn cooking mainly for surviving,or rather to find a way to my man's heart ! But I have had so many friends and a younger sister who were experts well before that.Bindu,my classmate,hostel mate,room mate and a good friend is one of those who used to awe us all by the great food she used to prepare and bring while we were in a hostel,where great food was, far more than a dream. There were 2 kinds of people who used to stay in that hostel.The lucky ones,like Bindu, who used to go home frequently,mostly because they are from Malabar area (North Kerala) which is closer to Mangalore where we went to college. And the unlucky ones like me or Sunitha ,who are from Travancore area(South Kerala),who used to go home only during long vacations.

Bindu's mom is also a great cook and I am sure she inherited the "kaipunyam",from her mother. Bindu used to bring us so many home made stuff like "kallummekkaya achar"(Pickled Mussels) and also,the world famous Calicut Halwa,on her way back to hostel.Poor girl, we used to force her to leave behind her laundry or whatever stuff she wants to take home,so that she has enough space left in her bag for all the goodies in the list we give her ! Thanks so much mate,for doing that for us !

Now Bindu is also in US and we talk quite often, most of our conversations ending up with food. Once when I called her,she was making this delicious pudding for her guests and on my request she shared the recipe for me.On my next trip to Asian market I got a tender coconut, which was the only ingredient I didn't have at home and made this .I made this simple and easy-to-make dessert, over and over and I would recommend that you all try this ASAP !


Preparation time- 5 minutes
Cooking time- 3 minutes
Serves- 8

Ingredients:

Tender coconut pulp- from 1
Tender Coconut Water- 1/2 cup
Milk- 2 cups
Condensed milk- 1 can (12oz)
Unflavored Gelatin- 2 packets (2 Tbsp)

Method:

1.Break open the tender coconut,preserve the water and take out the pulp with the help of a spoon.Using your hands break big pieces into small.If coconut is hard to handle with hands,use a knife to make small pieces.
2.Take 5 Tbsp of water in a bowl and sprinkle gelatin over and let bloom.
3.Heat condensed milk and milk together in a pan until it is scalded.
4.Mix in bloomed gelatin in this hot milk mixture and mix until gelatin is completely dissolved.
5.Let mixture come to room temperature and add coconut pulp and coconut water,mix well.
6.Pour into pudding bowls or a big serving bowl and cover with plastic wrap. Keep in refrigerator and set for at least 3-4 hours.
7.Serve with cashews/pistachios chopped coarsely or caramelized sugar or as it is.

Notes:

1.If you like your desserts really sweet,add 1 or 2 tbsp of sugar while you heat milk.
2.You can use china grass(agar agar) instead of gelatin and make it pure vegetarian.If you are using agar agar powder, use the same amount as gelatin (2Tbsp), but if you are using agar agar flakes, use about 4Tbsp.

Recipe courtesy:My dear friend,Bindu