Mango and Tender Coconut Pudding

A delightfully refreshing, cooling summer pudding, made with fresh Mango and Tender coconut!

Total time is not inclusive of chilling time of 8 hours.

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Prep time: 5 min 30 seconds Cook time: 30 seconds Chill time: 8 Hours /overnight Total time: 6 minutes Yield: (6 servings)..

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Fresh diced Mango		2-3 cups
Tender coconut water		1 1/2 cups
Tender coconut flesh		2 cups
Sweetened condensed milk		1 cup
Milk		1 1/2 cup
Gelatin powder		3 1/2 tsp

I used 1 very large perfectly sweet and ripe Mango , that is not too soft as well as two Tender coconuts for this recipe. 1 CUP MESURE= 240 MLS.

Method:

1. Peel and dice the Mango. Pour the water of the tender coconut/s into a measuring jar. Scrape out the tender flesh. Avoid scraping too deep, or you get the inedible inner brown skin of the coconut shell. Set this all aside.
2. Place the gelatin powder in a small microwave-safe bowl and pour in 1/4 cup of the tender coconut water.
3. Give this a stir and place it at room temperature till it looks dissolved (about 5 minutes). This is the blooming process – See notes.
4. Add the sweetened condensed milk and milk to a blender jar. Blend till well incorporated. Next, add the tender coconut flesh and blend once again, just to chop up the coconut into small bits.
5. Add the blended ingredients to a bowl.
6. By now, our Gelatin has soaked for 5 minutes. Heat this in the microwave for 30 seconds only. Allow to cool off a bit.
7. Meanwhile, add the remaining tender coconut water along with the diced mango into to the bowl of blended ingredients.
8. Lastly, add the gelatin mixture and stir to mix everything well.
9. Pour into ‘setting/serving bowls’ and cover tighly with cling wrap.
10. Chill in the refrigerator  8 hours/ overnight till set. The pudding must be set and very cold when serving.
11. Decorate with Mango roses. See notes.

Mango and Tender Coconut Pudding

 

Notes:

• If you are not using sweet mangoes, you will have to sweeten accordingly.Mangoes should not by mushy. Ripe, and firm is best.
• ‘Blooming gelatin’ involves mixing of the powdered gelatin with a liquid and letting it sit for about 5 minutes. Blooming is the process of soaking gelatin in water. Then, when the mixture is heated, the gelatin will dissolve evenly. This step is crucial to ensure a smooth texture of pudding-like desserts.
• What is Tender coconut? The flesh in a young coconut is softer and more like gelatin than a mature coconut, This is tender coconut,  sometimes known as coconut jelly. To get the flesh, pour out the water and drink or reserve. Scrape out the flesh gently in strips. No, you may not use grated coconut or diced mature coconut in this recipe 🙂
• Mango flowers: 1.Peel the mango. 2.Slice the mango lengthwise into thirds, leaving the seed of the mango in the center piece. You will be working with both the side pieces. 3. Place the mango piece – cut side down and slice it all along its width, into paper-thin strips. 4.Start coiling the mango, starting with the smaller slices as the center base, and keep curling the slices along the sides, overlapping, to make a rose shape.
• Vegetarian Gelatin powder is used when making this dessert purely vegetarian.

 

Key Ingredients: Mango, Tendercoconut(flesh and water), Milk, Sweetened Condensed Milk, Gelatin.

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