From Grandma’s Kitchen: Tender Coconut Pudding

A soft jiggly dessert with coconut goodness that is seen at some Goa functions.



2 cups of milk

½ tin sweetened condensed milk

1 cup tender coconut water

1 cup tender coconut flesh

½ cup china grass



Take out the tender coconut pulp (without the water) and blend.

Let the china grass soak in the tender coconut water for 8-10 minutes.

Boil the milk and condensed milk together.

Heat the china grass and coconut water till the china grass melts. Mix it into the milk mixture.

Add the blended coconut pulp and mix.

Pour the mixture into a tray or bowls, let it cool and then refrigerate.