How to make Tender Coconut Pudding -

Sliced tender coconut flesh mixed with milk, condensed milk and gelatin and set

Sanjeev Kapoor

This recipe is contributed by Member Meenakshi Dharmai.

Main Ingredients : Tender coconut flesh (malai) , Condensed milk

Cuisine : Fusion

Course : Desserts

Tender Coconut Pudding

Tender Coconut Pudding Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Tender Coconut Pudding Recipe

  • Tender coconut flesh (malai) 2

  • Condensed milk 400 millilitres

  • Milk 1/2 litre

  • Gelatin 3 teaspoons


Step 1

Break the tender coconuts. Remove the water and the malai and keep separately. Slice the malai.

Step 2

Boil milk in a non-stick deep pan. Add condensed milk and mix well.Boil the tender coconut add gelatin and add it to the milk and mix well. Add the sliced malai and mix well.

Step 3

Put into dessert bowls and set in the refrigerator for three to four hours. Serve chilled

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.