Coconut Pudding Recipe
- Servings - 6
- Preparation - 15 Min
- Cooking - 20 Min
Ingredients for Coconut Pudding
- 1 Nestlé MILKMAID Mini
- 100 g MAGGI Coconut Milk Powder
- 25 g (2 tbsp, heaped) Rice
- 4 cups Water
- 8 g Gelatin
- ¼ tsp Cardamom powder
- 6, for garnish Mint leaves
- 3, chopped Pistachio
How to make Coconut Pudding
- Step 1: Soak the rice in ¾ cup of water for 15 minutes, then grind it to a fine paste. Dissolve MAGGI Coconut Milk Powder in 3 cups of warm water to make coconut milk. Mix the rice paste into the coconut milk. Stir well to combine.
- Step 2: Boil the coconut milk and rice mixture on medium flame until the rice paste is completely cooked and soft.
- Step 3: Soak gelatin in ¼ cup of water and dissolve it over a pan of hot water.
- Step 4: Mix the dissolved gelatin, cardamom powder, and NESTLÉ MILKMAID Mini into the Coconut milk and rice mixture. Stir until well combined.
- Step 5: Turn off the flame, pour the mixture into pudding moulds. Set it in refrigerator for 4-6 hours after it comes to room temperature.
- Step 6:Demould and garnish with pistachio and mint. Serve chill.
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