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Tender Coconut Pudding – Elaneer Pudding

Tender coconut pudding recipe made with china grass / agar agar. Easy recipe made with simple ingredients. With step by step pictures. Measurements used 1 cup = 240 ml (approx) 1 teaspoon = 5 ml

  • Total Time: 20 mins
  • Yield: 10 servings 1x


  • 1 can (400 grams) condensed milk
  • 250 ml milk cream (I used Amul cream)
  • 1 cup fresh coconut milk (see notes)
  • 1 cup full fat cow milk
  • 1 teaspoon real vanila extract
  • 5 grams to 10 grams china grass sheets (agar-agar) (see notes)
  • 1 cup water (for boiling china grass)
  • 1/2 cup chopped tender coconut meat


  1. Take a bowl and add in a can of condensed milk and milk cream. Also add a cup of full fat cows milk, coconut milk and a teaspoon of real vanilla extract.
  2. Whisk all the ingredients well to combine. Bring the mixture to a boil. When it comes to a mere boil, remove from heat and set aside.
  3. Soak 5 grams of agar agar (china grass) in one cup cup of water for 5 minutes.
  4. Bring it to a boil and let it simmer till the china grass is melted. Strain and add to the pudding mixture.
  5. Add in the tender coconut meat to the pudding mixture.
  6. Pour it in ramekins and let it set in the fridge for 4 hours.
  7. Serve cold.


For Making Coconut Milk.
(Run half a cup of fresh coconut with one cup of water in the mixie until smooth. Strain and use in the recipe.)
A note on china grass:
I have used 5 grams of china grass for the pudding. This yields in a semi solid pudding that is luscious. We like it like that at home. If you want a fully set molded pudding, use up-to 10 grams china grass.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Dessert
  • Cuisine: South India
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