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coconut milk mango pudding
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5 from 50 votes

coconut pudding recipe | coconut milk mango pudding | coconut milk jelly

easy coconut pudding recipe | coconut milk mango pudding | coconut milk jelly
Course Dessert
Cuisine Indian
Keyword coconut pudding recipe
Prep Time 10 minutes
Cook Time 30 minutes
Refrigerating Time 2 hours
Total Time 2 hours 40 minutes
Servings 3 Servings
Calories 372kcal
Author HEBBARS KITCHEN

Ingredients

  • 2 cup coconut grated
  • 3 pods cardamom
  • 500 ml warm water
  • 5 tbsp cornflour
  • ½ cup sugar
  • pinch salt

Instructions

  • firstly, in a mixi take 2 cup coconut, 3 pods cardamom.
  • add 500 ml warm water and blend well.
  • strain the coconut milk using the muslin cloth. use first extract coconut milk or you can use 500 ml coconut milk from the tin.
  • now take coconut milk into a large bowl. add 5 tbsp cornflour, ½ cup sugar and pinch salt.
  • whisk and mix well making sure there are no lumps. in place of cornflour you can also use custard powder.
  • transfer the mixture to a large kadai keeping the flame on low.
  • keep stirring the mixture until it thickens.
  • the mixture starts to thicken and turns glossy, that is the right consistency. over cooking will make hard pudding. undercooking will make it sticky and difficult to set.
  • pour the mixture into the moulds greased with oil.
  • cool completely and refrigerate for 2 hours to set completely.
  • finally, enjoy coconut pudding topped with mango puree.

Nutrition

Calories: 372kcal | Carbohydrates: 54g | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 202mg | Fiber: 5g | Sugar: 37g | Vitamin C: 2mg | Calcium: 12mg | Iron: 2mg