Tender Coconut Pudding, Karukku Pudding from Kerala
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.
Ingredients
Layer 1
- ½ cup Tender Coconut Meat
- 1½ cup Coconut milk (divided between 1/2 cup and 1 cup)
- 4 tbsp Monk Fruit Sweetener
- ⅛ 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.
- ⅛ 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 8x6 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.
