During my childhood, pudding is a common selection for dessert. I still remember vividly that I love pudding with layers of coconut meat, which I couldn’t find anywhere in my hometown. The pudding could only be found in a town several hundreds miles away from my city.
Nothing beats my childhood memory. When you are far away from your hometown, you will certainly miss your childhood’s food. It is exactly what I have been feeling for years after living in United States. Coconut pudding was always in my wish list when I was in sixth grade. Then I learned how to make it. It was not as intricate as I thought. After more than one decade, my desire to make coconut pudding was suddenly rekindled.
So I made this pudding for a hanami potluck gathering. And to my surprise, many of my Japanese friends also commended it. On the other hand, they questioned about the ingredients of the pudding, worrying if I used some unwholesome items.
“It was just an assortment of agar-agar, sugar, coconut milk and coconut meat” I replied. I could tell that they were relieved knowing that it was made of natural and healthy ingredients.
1 pack of agar-agar powder (white)
1 pack of agar-agar powder (green color)
800 cc coconut milk
800 cc water
240 gr sugar
1 whole fresh young coconut, shred the meat
2 pieces pandan leaves
- Mix agar-agar (green), pandan leaves and 120 gr sugar into water and bring it to boil over medium heat. Stir once in a while until completely boiled and dissolved and then reduce the heat.
- Mix agar-agar (white) and 120 gr sugar into coconut milk and bring it to boil over medium heat. Stir once in a while until completely boiled and dissolved and then reduce the heat.
- Lightly drench the mold with cold water. Pour a mixture of green agar-agar to the mold up to two centimeters. Once the top part becomes firm, slowly pour a mixture of white agar-agar on the top of it. Let it stand again until the top part becomes firm.
- Put the shredded coconut meat on the top of it and pour another batch of remaining green agar-agar. Wait until the top part is firm.
- Lastly, pour the remaining white agar-agar. Set aside and let it cool in the fridge before served.