Tender coconut - 1 can (i used the one with water and sugar)
Jelatin - 1 packet (unflavoured)
Honey - 2 tsp
Hot Water - 2 1/2 cups
Cinnamon powder - for garnishing
Take 1 cup of juice from the tender coconut can and keep is aside (this will be substituted for 1 cup cold water for jelatin making).Grind the tender coconut pieces with rest of its juice into a fine paste.In a bowl, put jelatin powder,1 cup juice ,2 1/2 cup of hot water and mix well till jelatin powder dissolves completely.Now add the grinded tender coconut paste.Mix well and pour into nonstick sprayed dish.Refrigerate this for atleast 4 hours, overnight will be very good.For unmolding the pudding, place the dish in a warm water bath.This will help it to unmold without breaking apart.Unmold into a plate and cut into squares.Garnish with powdered cinnamon.
Another option for making this pudding is, adding condensed milk and using fresh tender coconut.This yields much more denser and rich pudding.As i wanted to keep the natural flavour of coconut, i opted for simpler version.
Check out my Pineapple Pudding here
I would like to know whether any of you, foodies love to host future AFAM event.If yes, please email me @ beyondusual(at)gmail(dot)com.I have listed the future hosts on the sidebar.