Young Coconut Milk Agar Pudding

Introduction

Young Coconut Milk Agar Pudding uses puréed tender coconut, milk, condensed milk, and china grass to make a chilled dessert with a soft set and real coconut texture. The 15-minute freezer step gets the setting started quickly, then the refrigerator finishes the job, so you can make it ahead and serve it cold.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6

Ingredients

• 2 tender (young) coconuts, flesh scooped out
• 1 cup tender (young) coconut water
• ¼ cup China grass (agar) strands
• 2 cups milk
• ½ cup condensed milk

Instructions

1. Purée the young coconut flesh in a blender, and keep aside.
2. In a saucepan, combine the tender coconut water and china-grass strands. Heat gently until the china-grass strands melt completely.
3. In the meantime, heat milk and condensed milk in another saucepan over medium heat. Let it come to a boil.
4. To the boiled milk, add the melted china-grass mixture, and combine well.
5. Remove from the flame and let it cool down for at least 5 minutes.
6. Add the pureed tender coconut to the cooled milk mixture, and mix everything well.
7. Pour the mixture into a cake pan or stainless steel pan.
8. Place the pudding in the freezer for about 15 minutes or until it begins to set.
9. Remove the pudding from the freezer and place it in the refrigerator until fully set.
10. Using a knife, gently cut the pudding and serve it in dessert bowls.

Variations

• Replace the 2 cups milk with 2 cups coconut milk for a stronger coconut flavor and a slightly richer mouthfeel.
• Reduce the ½ cup condensed milk to ⅓ cup if you want the tender coconut flavor to come through more clearly and the sweetness to be lighter.
• Strain the puréed young coconut before adding it to the milk mixture if you want a smoother pudding with less fiber.
• Pour the mixture into individual ramekins instead of a cake pan for faster chilling and easier portioning.
• Use sweetened condensed coconut milk in place of condensed milk and coconut milk in place of milk if you need a dairy-free version; the pudding will taste more coconut-forward.

Tips for Success

• Make sure the china-grass strands melt completely in the tender coconut water; any unmelted bits can leave the pudding unevenly set.
• Let the milk and condensed milk come to a full boil before adding the agar mixture so the base is fully heated and combined.
• Cool the mixture for the full 5 minutes before adding the puréed tender coconut so the fresh coconut flavor stays cleaner.
• Pull the pan from the freezer as soon as the pudding begins to set; if it freezes hard at the edges, the texture can turn patchy after thawing in the fridge.
• Use a thin knife to cut the pudding after it is fully cold for cleaner portions.

Storage and Reheating

Store the pudding in the pan tightly covered or transfer cut pieces to an airtight container. Keep it in the refrigerator for up to 3 days.

Freezing after the pudding is fully set is not recommended. The texture can become watery and less smooth once thawed.

Do not reheat this dessert. Serve it chilled straight from the fridge, or let it sit at room temperature for 5 minutes if you want a slightly softer texture.

FAQ

Can you use agar powder instead of china grass strands?

Yes, but use the package conversion since agar powder and strands are not measured the same way. Dissolve it fully in the coconut water before combining it with the milk mixture.

Why did the pudding not set properly?

The most common cause is china grass that was not fully melted in the coconut water. A short refrigerator time can also leave the center too loose, so chill until fully firm.

Can you make this a day ahead?

Yes. Make it up to 1 day ahead, keep it covered in the refrigerator, and cut it just before serving for the cleanest edges.

Can you skip the condensed milk?

Yes, but you will need another sweetener in the hot milk mixture. The pudding will be less creamy and the sweetness will taste more straightforward than it does with condensed milk.