The soft jelly like pudding is as such hard to resist. Add to it, the tender coconut, and it's a battle won over the temptation.
Ingredients
10 gms china grass
1 cup water
1 cup tender coconut water
1 tin condensed milk
2 tins milk
5 dsp sugar
1 cup thin scrapings of tender coconut
¼ cup coconut, finely grated
Preparation
Soak China grass in 1 cup water and dissolve over low flame. Remove from heat
Add the tender coconut water
In another pan, dissolve 5 dsp sugar in milk and condensed milk over low heat stirring all the while
After the sugar has dissolved, add melted china grass and remove from heat
Strain into a flat glass dish
Arrange coconut scrapings over the pudding and refrigerate
Roast grated coconut and 1 dsp sugar over low flame. Sprinkle over the pudding before serving
