Coconut Pudding

A melt in your mouth, light, creamy, refreshing, easy to impress no bake dessert perfect for a warm summer day.

Who can resist the silky smooth mildly flavoured pudding? This pudding has many many names. Some call this a delicious tender coconut pudding, or a coconut souffle, elaneer pudding or even coconut panna cotta. Whatever be the name these tasty pudding cups make an amazing dessert for dinner parties.

This is an incredibly simple dessert to put together. This coconut pudding is made with fresh coconut milk and coconut meat.

Today’s recipe is a silky smooth dessert but easy to make at home with simple ingredients. No mixer, no strange ingredients, just pure coconut!!

This pudding should be just set and wobbly to the touch. A super quick and easy summer dessert for parties.

For more party dessert puddings, try the silky almond pannacotta, the traditional caramel custard or the no bake biscuit pudding.

In a nutshell

Tips to make the best coconut pudding ever!

• Make sure the ramekins are lightly greased with any mild flavoured oil, preferably coconut oil. This helps to easily unmold the pudding or you can eat it directly from the bowl!
• Don’t boil coconut milk. This would make the mixture curdle by separating the oil from the fat. Remove the mixture from heat before adding the coconut milk.
• Praline should be added just before serving. This helps to maintain the crunchy texture to the praline.

What is coconut meat?

Coconut meat is the white part of the inside of fresh coconut. I love how it is juicy and succulent when tender. At home, we sometimes eat it straight out of the coconut! The coconut meat gives an extra texture to the coconut pudding. Roughly chop it into pieces to give the pudding a slight texture. If you don’t have it available in your place you can simply leave it.

What are pralines?

Praline is basically caramelized sugar mixed with any kind of nuts. Praline goes well as a topping for ice creams, yogurt or any kind of dessert for that matter.

How to store the coconut pudding/elaneer pudding?

Cover each pudding cup with plastic wrap. These cute little pudding cups can be stored for up to 4 days when chilled.

Interested in more coconut recipes? Try these delicious coconut Panna cotta with mango or this coconut bundt cake.

If you have tried this recipe, don’t forget to tag me on Instagram or Facebook. I would love to know how it turned out.

Print Recipe

Coconut Pudding

(3 votes, average: 5.00 out of 5)

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Serves: 6 Ramekins

Cooking Time: 15 minutes

A melt in your mouth, light, creamy, refreshing, easy to impress no bake dessert perfect for a warm summer day.

Ingredients

• ½ cup Tender coconut water
• ½ cup Coconut milk
• 2 ½ cup milk
• 150 grams sweetened condensed milk
• 4 teaspoon sugar
• 3 teaspoon gelatin
• 85 grams coconut meat (optional)

Instructions

1

Boil milk, sugar and condensed milk.

2

When the milk starts to boil, turn off the heat and stir in the coconut meat and coconut milk.

3

In another bowl, double boil the coconut water with the gelatin until the gelatin melts.

4

Now pour the coconut water into the milk and stir thoroughly.

5

Keep aside. Grease the ramekins lightly with any mild flavoured oil.

6

Pour the pudding into ramekins and chill till completely set (at least 4 hours).

7

Before serving, dip the ramekins in warm water and then invert it. The warm water helps soften the pudding and the pudding slides out easily.

8

Garnish with praline or serve the pudding with fresh seasonal fruits.

Notes

Add pralines just before serving for fresh look and crunchy texture.