Tender Coconut Pudding
1. Tender coconut flesh (malai) – 2.
2. Condensed milk – 400 ml.
3. Milk – 1/2 ltr.
4. Gelatin – 3 tspn.
1. Break the tender coconuts. Remove the water and the malai and keep separately. Slice the malai.
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.
3. Put into dessert bowls and set in the refrigerator for three to four hours. Serve chilled.