Recipes
eggetarian
Coconut Pudding
By Nafeesa Saleh
⏳ Prep Time: 35 minute
09 May 2020
Nutritional Overview
Calories
74.96 kcal
Protein
3.08 gm
Carbs
4.05 gm
Fats
5.16 gm
Ingredients
Shredded Coconut- 150gm
Milk low fat - 500ml
Eggs - 2
Semolina/Rawa - 20gm
Ghee - 10gm
Cream - 5gm
Almonds - 5gm
Pistachios - 5gm
Cardamom seeds - 2gm
Stevia/Sugar-free - 9 to 10 tablets or as per the taste.
Rose water - 10ml
Method
Step 1
If you’re using fresh coconut meat, remove the black part with knife or grate it out. Then grate white part in a separate bowl. Beat the eggs in a bowl until you get nice foam.
Step 2
In a mixer, add coconut, milk, semolina, eggs (retain a tbsp), rose water and stevia and pulse it nicely until all mix well.
Step 3
In a large skillet, add the above mixture and ghee (retain some for brushing)and let it cook on medium flame for about minutes or until you get semi-solid consistency. Make sure to continuously stir it and scrape it from sides so as to avoid getting it stick to the bottom of the pan.
Step 4
Grease the baking tray with remaining ghee and pour in the mixture.
Step 5
Remove the skin of almonds and pistachios by soaking it in hot water and then cut it into slits and keep aside.
Step 6
Beat the cream with tbsp of egg mixture and pour it over the baking tray. Top it with almonds- pistachios slits and cardamom seeds.
Step 7
Bake it in the oven for about minutes at deg C or until you get nice golden topping.
Step 8
Take it from the oven, let it cool down and cut it into pieces and store it in refrigerator in a air tight box. Enjoy 😋
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