Virgin coconut jelly pudding
If you are a coconut lover, don't miss this menu!
This pudding is made of the ingredient that you can find in your local area. The 2 layers of milk and pudding that melt in your mouth will freshen up your day, you can enjoy the natural sweetness from the virgin coconut, or substitute with the store bought is fine also (in case you can't get the fresh one)
*This Method needs no oven
" So.....Refreshing "
Pudding Part
1.Coconut Juice......1+1/2 cup/353ml.
2.Water..............1+1/2 cup/353ml.1.Coconut Juice......1+1/2 cup/353ml.
3.Condensed Milk.....5 Tbsp.
4.Evaporated Milk....1/2 cup/118ml.
5.Sugar..............90 g.
6.Agar Powder........1 Tbsp.
7.Salt...............1/8 Tsp.
7.Salt...............1/8 Tsp.
Milk Topping Part
1.soft coconut meat(ripped)...1 cup
2.Coconut Juice......1+1/2 Cup/353g
3.Water..............1 cup
4.Condense Milk......5 Tbsp.
5.Evaporated Milk....1/2 cup/118ml.
6.Sugar..............80 g.
7.Salt...............1/8 Tsp.
8.Vanilla Extract....1 tsp.
2.Coconut Juice......1+1/2 Cup/353g
3.Water..............1 cup
4.Condense Milk......5 Tbsp.
5.Evaporated Milk....1/2 cup/118ml.
6.Sugar..............80 g.
7.Salt...............1/8 Tsp.
8.Vanilla Extract....1 tsp.
Start making this pudding other puddings in the recent posts....
Pudding Part
1. In the medium saucepan, pour the water and the cup of coconut juice, melt the agar powder in the liquid mixture, make sure it is completely melt.
2. Bring the mixture to boil over the medium heat, add the sugar and occasional stir until dissolves.
3. Add the evaporated milk,condense milk and salt to the mixture, stir until completely mixed,remove from theheat.
4.Place the tray on the table, then lay cups on the tray. Pour the warm mixture to the half of each cup and refrigerate until the pudding harden slightly(this method you can also place the cups in the prepared ice bath.Do not move the tray around.
Milk Topping Part
- For the topping part, put all the ingredients in the saucepan (except coconut meat, condensed milk and vanilla). Bring the mixture up on the low heat. Now you have added milk since the first step, occasionally stir to prevent the milk from being burnt.
- Once the mixture starts bubbly boiling (tiny bubbles), add the coconut meat then remove from the heat and let it sit in the room temperature until getting warm.
- Once, the mixture getting warm, stir in the whipping cream until everything is completely mixed.
- Take the trays of pudding cups out from
the refrigerator and gently pour the milk topping part on top (you can separate the coconut meat first by using the drainer), put the tray back into the refrigerator to chill the pudding
- Enjoy!
* You have to make sure that the pudding mixture is completely before adding the whipping cream, you don't want the liquid being separated. * This pudding can be stored in the refrigerator for 2-3 days.
No comments:
Post a Comment