Double Layer Tender Coconut Pudding is a refreshing and easy-to-make dessert with a light coconut water layer and a creamy coconut milk layer, perfect for hot summer days.
I am a big fan of agar-set puddings with that delightful jelly texture, especially when the flavor is tender coconut or anything coconut-related. I made this pudding for Eid this time, and it turned out beautifully. It was very light and didn’t feel heavy, making it a refreshing treat that doesn’t leave you feeling overly full. I hope you give this recipe a try and enjoy it as much as we did.
Double layered tender coconut pudding
Ingredients
For first layer
- 550 Ml Coconut water
- ⅔ Cup Sugar or more
- 7 Grams Agar/ china grass soaked for ½ an hour
- 1 Cup Coconut water/ normal water
For second layer
- 550 Ml Thick coconut milk
- ¾ Of 395g can Sweetened condensed milk
- ½ Tsp Vanilla extract
- 7 Grams Agar/ China grass soaked for ½ an hour
- 1 Cup Coconut water
Instructions
For first layer
- Begin by heating the soaked and drained china grass (agar-agar) in a small saucepan with 1 cup of water/ tender coconut water until it completely dissolves.
- In a separate bowl, combine the coconut water and sugar. Stir until the sugar dissolves.
- Once the china grass is melted, add it to the coconut water mixture and mix well.
- Pour this mixture into a pudding dish and let it set in the refrigerator.
For second layer
- While the first layer is setting, prepare the second layer. Start by heating the china grass (agar-agar) in a small saucepan with 1 cup of water until it completely dissolves.
- In a separate bowl, combine the coconut milk, vanilla, tender coconut pulp, and condensed milk. Mix well.
- Once the china grass is melted, add it to the coconut milk mixture and mix well.
- Pour the coconut milk mixture on top of first layer and let it set in the refrigerator.
- Serve and enjoyy!
Recipe from frommykitchen_