Coconut Pudding

Posted by : Nafeesa Saleh

Coconut Pudding
623
Nonvegetarian Recipes
  • Food Type : Eggetarian
  • Cook Time : 00:35
  • Cuisine : Thai
  • Calories
    74kcal
  • Protein
    3gm
  • Fat
    5gm
  • Carbs
    4gm

How to make Coconut Pudding

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 10 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 1 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 25 minutes at 180deg 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 😋