Kelapa muda puding - Young coconut pudding
Cooking time: 5 min. / 5 min.Difficulty: easy
This refreshing pudding you can find by the road when wandering around Sabah in Borneo. It tastes exactly like a young coconut juice and unlike "western" puddings is suitable for vegetarians, as the gelatin used is not animal origin, but is made of agar agar powder, which comes from an algae seaweed.
Process
Open coconut the way you create a bowl and a lid, as you can see it on the picture. Pour the juice into a pot and bring to a boil.
In between take the white meat from the coconut, chop on small or medium pieces, depends on your preferences and put it back to the bottom part of coconut shell.
Put agar agar powder into a small bowl. As soon as the coconut juice is boiling, mix properly a few table spoons of boiling juice with the powder in the bowl and then pour into the pot with boiling juice.
Boil on a very small heat 2-4 minutes until you can feel the juice is getting thicker. Stir constantly. Stir in the sugar.
As soon as the juice is getting thicker, remove from the stove, pour the content into the coconut shell and let it cool in a room temperature. Then put into a fridge.
Serve refridgerated.
To buy agar agar powder US, UK, Europe
Ingredients
For a pudding from 1 coconut:
- juice fom 1 young coconut
- agar agar powder - cca 1g for each 100 ml juice
- sugar - cca 1-2 tsp per cup of a juice