Tender coconut pudding / elaneer pudding recipe made with china grass / agar agar. Easy recipe made with simple ingredients. With step by step pictures.
Measurements used 1 cup = 240 ml (approx) 1 teaspoon = 5 ml
I have not met a single person so far that doesn’t like this pudding. Its such a simple recipe to put together and always a hit at get-together-parties. This is a no fuss dessert that’s so classy and can be made in less than 30 minutes if you have all the ingredients available. When buying tender coconut, ask the coconut seller to give young tender coconuts that has coconut meat inside. Many tender coconuts just have water. If you are not equipped at home with machete for breaking coconuts, ask the shop keeper to break and give it to you. You can carry a bottle with you so that you can collect the tender coconut water. You will need at-least 3 tender coconuts for this recipe.
Note: The condensed milk in itself is sweet. I have not added any extra sugar in this recipe.
Here is how to do tender coconut pudding / elaneer pudding:
Take a bowl and add in a can of condensed milk and milk cream. I usually use Amul cream as that is what is widely available here in India.
Add in a cup of fresh coconut milk.
(For fresh coconut milk, run half a cup of fresh coconut with one cup of water in the mixie until smooth. Strain and use in the recipe.)
Also add a cup of full fat cows milk and a teaspoon of real vanilla extract. Do not use imitation vanilla or vanilla essence. The flavour of vanilla essence (artificial) is very over powering. Just omit it if you dont have real vanilla extract.
Whisk all the ingredients well to combine. Bring the mixture to a boil. When it comes to a mere boil, remove from heat and set aside.
Soak 5 grams of agar agar (china grass) in a cup of water for 5 minutes.
Note: I have used 5 grams of china grass for the pudding. This yields in a semi solid pudding that is luscious. We like it like that at home. If you want a fully set molded pudding, use up-to 10 grams china grass.
A note on CHINA GRASS / AGAR AGAR
China Grass sets at room temperature. So boil it only after getting everything ready. You cannot prepare this in advance and keep it for use later. Once you boil the china grass, it needs to be added to the pudding mixture immediately.
Bring it to a boil and let it simmer till the china grass is melted. Strain using a big holed strainer and add to the pudding mixture.
Remove the coconut meat (It looks like jelly) from the inside of tender coconut. We need about half a cup of tender coconut meat. I have used about three tender coconuts today to get the required amount of coconut meat. Chop into small pieces.
Add in the tender coconut meat to the pudding mixture.
Pour it in ramekins and let it set in the fridge for 4 hours. Serve cold.
Tender Coconut Pudding – Elaneer Pudding
Tender coconut pudding recipe made with china grass / agar agar. Easy recipe made with simple ingredients. With step by step pictures. Measurements used 1 cup = 240 ml (approx) 1 teaspoon = 5 ml
- Total Time: 20 mins
- Yield: 10 servings 1x
Ingredients
- 1 can (400 grams) condensed milk
- 250 ml milk cream (I used Amul cream)
- 1 cup fresh coconut milk (see notes)
- 1 cup full fat cow milk
- 1 teaspoon real vanila extract
- 5 grams to 10 grams china grass sheets (agar-agar) (see notes)
- 1 cup water (for boiling china grass)
- 1/2 cup chopped tender coconut meat
Instructions
- Take a bowl and add in a can of condensed milk and milk cream. Also add a cup of full fat cows milk, coconut milk and a teaspoon of real vanilla extract.
- Whisk all the ingredients well to combine. Bring the mixture to a boil. When it comes to a mere boil, remove from heat and set aside.
- Soak 5 grams of agar agar (china grass) in one cup cup of water for 5 minutes.
- Bring it to a boil and let it simmer till the china grass is melted. Strain and add to the pudding mixture.
- Add in the tender coconut meat to the pudding mixture.
- Pour it in ramekins and let it set in the fridge for 4 hours.
- Serve cold.
Notes
For Making Coconut Milk.
(Run half a cup of fresh coconut with one cup of water in the mixie until smooth. Strain and use in the recipe.)
A note on china grass:
I have used 5 grams of china grass for the pudding. This yields in a semi solid pudding that is luscious. We like it like that at home. If you want a fully set molded pudding, use up-to 10 grams china grass.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: South India
I have followed this recipe many times- it’s always turned out well🙏
Thank you!
Hi Suguna. I just want to tell you that is recipe is a major hit. I have made it N number of times since the last 2 years for potlucks , family parties, office lunches and ppl have begged me for more!! Thank you so much! 😁 I use Coconut milk from a tetra pack and amuls 30% fat variant of cream. So it is much heavier and creamier
Thank you!
Please share the procedure if using gelatin. The quantity and how to add
Is it okay to use regular milk instead of full fat cow milk?
How does this compare to elaneer mousse from the restaurant upsouth? Been looking for that recipe for a while. Also what happens if you dissolve agar agar/gelatin in the elaneer itself instead of water?
I have never had elaneer mousse. Heating tender coconut / tender coconut water is not a good idea as it turns bitter.
What is the substitute for china grass (I am in the U.S.)? Can we use gelatin?
You will get agar agar in Chinese super market. Sure you can use gelatin.
Hi kannamma I have a doubt….when we heat the condensed milk mixture or when adding warm agar agar mixture will not curdle? I haven’t tried pudding at home..,pl suggest. Your pudding looking delicious and can’t wait to try at home…
Nothing will happen. It doesn’t curdle.