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.