Tender Coconut Pudding, Karukku Pudding from Kerala

Tender Coconut Pudding, Karukku Pudding from Kerala
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This Layered Tender Coconut Pudding is a delicious treat for the hot summer days. Easy to make, low in calories, requiring very few ingredients-what more can you ask for in a dessert.

Elaneer Pudding or Karukku pudding is an authentic recipe from Kerala, the land of coconut.

This recipe will yield 9 or more servings with each serving having just 96 calories. If you believe in clean, green and lean eating, then this recipe is for you.

There are multiple ways in which the Elaneer Pudding or Tender Coconut Pudding can be made. The more popular variation is the glass pudding wherein the coconut water is first set and cut into rectangles. The milk is then thickened slightly and the water pieces (resembling glass) are added to it and served. In the variation which I have presented, I have layered the water and milk puddings on top of each other.

If low calorie desserts fascinate you, then please do check a few other recipes of mine here.

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Key Ingredients

The ingredients for this recipe are coconut milk, coconut meat or flesh, coconut water, sweetener and setting agent.

Agar Agar, also known as China Grass, is the setting agent here. Agar Agar is easily available in the form of strands or powder. Since the tablespoon measure will differ between strand and powder, I have suggested measuring in grams and using. The best part about Agar Agar is that you can reheat and remelt it several times if it solidifies.

In this recipe, monk fruit sweetener has been used to keep the color of the pudding white. You may use brown sugar or jaggery powder too but it will make the color slightly darker. Nevertheless it will still taste delicious.

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Tender Coconut Pudding, Karukku Pudding from Kerala

fitnfastrecipes
This Layered Tender Coconut Pudding is a delicious treat for the hot summer days. Easy to make, low in calories, requiring very few ingredients-what more can you ask for in a dessert.
Elaneer Pudding or Karukku pudding is an authentic recipe from Kerala, the land of coconut.
Prep Time 5 mins
Setting Time 2 hrs
Total Time 2 hrs 5 mins
Course Dessert
Cuisine Indian, Keralite, South Indian
Servings 9
Calories 96 kcal

Ingredients
  

Layer 1

  • ½ cup Tender Coconut Meat
  • cup Coconut milk (divided between 1/2 cup and 1 cup)
  • 4 tbsp Monk Fruit Sweetener
  • tsp Salt (or, 2 pinches)
  • 7 grams Agar Agar Strands

Layer 2

  • 2 cups Tender Coconut Water
  • 2 tbsp Monk Fruit Sweetener Add only if the water is not sweet enough.
  • tsp Salt (or 2 pinches)
  • 7 grams Agar Agar Strands

Instructions
 

Prepare Agar Agar

  • Cut Agar Agar strands into small pieces.
  • Measure 14 grams and keep in a bowl.
  • Add a cup of water and let it soak for about 10-15 minutes.
  • Then melt it on the stovetop till it fully becomes transparent. If required, add some more water.
  • Divide the melted Agar Agar into two parts and keep aside.
  • If the mix becomes cold and solidifies, you can reheat it to melt again. You can even microwave it for a few minutes to remelt.

Prepare Layer 1

  • Add tender coconut flesh to a small blender jar.
  • Add 1/2 a cup of coconut milk.
  • Blend to a smooth paste.
  • Warm a cup of coconut milk. Add salt.
  • Add 4 tbsp of monk fruit sweetener to it. If using any other sweetener, then adjust the quantity as per your liking.
  • Add the blended paste and stir until well combined. At this stage, if the mixture has become cold, please reheat as otherwise it will not set properly.
  • Then add one part of melted Agar Agar and mix well.
  • Pour the milk in a rectangle glass container or any other fridge safe container. Approx 8×6 in dimension.
  • Refrigerate till set (about an hour).

Prepare Layer 2

  • Slightly warm 2 cups of tender Coconut Milk in a Pan.
  • Add salt and sweetener. Sweetener is optional. Add if the water is not sweet enough.
  • Add the second part of melted Agar and mix everything together.
  • Strain and pour the water layer on top of the set milk layer. Please note that the water layer should not be very hot, otherwise it may melt the milk layer.
  • Refrigerate again till the top layer is also firm and set.
  • Cut into rectangles and serve chilled.

Video

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Nutrition Facts

9 servings per container


  • Amount Per ServingCalories96
  • % Daily Value *
  • Total Fat 8.6g 14%
    • Saturated Fat 7.41g 38%
  • Sodium 66.82mg 3%
  • Potassium 150.43mg 5%
  • Total Carbohydrate 14.2g 5%
    • Dietary Fiber 0.99g 4%
    • Sugars 2.17g
  • Protein 1.03g 3%

  • Vitamin C 2%
  • Calcium 1%
  • Iron 3%
  • Magnesium 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.