Karikku Pudding / Tender Coconut/ Ilaneer pudding
Karikku Pudding is the perfect sweet treat for hot summer days. Tender Coconut pudding or Karikku pudding are delightfully refreshing with the silky rich cream loaded with tender coconut pieces, laced with toasted coconut and nuts. Chances are, you have tried this several times and already know the recipe. I am posting it still, thinking someday, my children may want to try or recreate the recipes they have grown up with! We all have memories associated with food; certain specific aromas that take us back to our childhood or cravings for some special dish from the past.
My fond memories about Kerala Karikku pudding is of course linked to my family get-togethers. I am fortunate to be a part of my wonderful family and grateful to God for all the beautiful and happy times spent with them. As I had mentioned earlier, we used to have frequent gatherings, and every family would bring one or two dishes as planned. Karikku Pudding was darling Ammaunty’s forte (short for Annammaunty), and I still remember how she would scoop and arrange the sweet glossy pudding in the bowls, topped with toasted coconut. I have made few changes to the praline toppings and recipe, and Karikku Pudding/ Tender coconut dessert is even more irresistible. It is a completely vegan recipe, as I have used China grass instead of gelatin. Tender coconut with soft white pulp inside is best suited for Karikku Dessert.
Preparing food is a significant act of love and it is extremely rewarding to see those happy faces around you licking the spoons clean. I was quite torpid after the school exams; and this Karikku pudding was the elixir for refreshing my tired soul. Karikku/ Tender coconut/ Ilaneer is loaded with nutrients and minerals and is unadulterated, natural food to revive oneself. It is a good source of Vitamin C, potassium and magnesium and helps reduce stress and anxiety and helps you relax, besides other numerous health benefits. So, for all the students and moms out there, I dedicate this best mood elevating formula for Karikku Pudding.
Do check my other dessert recipes and sweet dishes like Gulab Jamun, Mango Biscuit pudding, tempting chocolate brownie with ice cream, Mango Cheesecake, pineapple pudding, Sponge Fruit Trifle Delight, Pineapple jam roll, donuts, chocolate biscuit pudding, Apple biscuit crunch, Royal Falooda, Double ka meetha, Pumpkin/ Mathanga payasam, sweet Potato Payasam Parippu payasam, Palada payasam etc. You may also like my celebration cakes like black forest, chocolate orange cake, strawberry cake etc. For now, just sit back and enjoy the cool tropical treat, as the silky, creamy” Karikku pudding” wobbles and dances all the way down your throat!! Mama Mia!
|Tender coconut water||: 1 cup water|
|Tender coconut pulp||: 1 cup|
|China grass (Agar agar)||: 10 gms|
|Water||: 1 cup|
|Condensed Milk||: 1 tin (400 gms/ 310 ml)|
|Milk||: 2 ½ tin (measure in the same tin)|
|Sugar||: 2 ½ tbsp|
|Grated coconut||: 2 tbsp|
|Cashew nuts chopped||: 1 ½ tbsp|
|Brown sugar||: 1 tbsp|
|Ghee||: 1 tsp|
Tender coconut with soft pulp is best suited for this pudding. Drain the coconut water and keep 1 cup water. Take out the pulp and keep aside. Cut the china grass into small pieces and melt in 1 cup water on a pan over medium heat.
Meanwhile, in another pan, combine the condensed milk (1 tin) and plain milk (2 ½ tin) and bring to a boil. Add sugar (2 ½ tbsp) and mix well. Once the china grass is completely melted add the tender coconut water to it and stir well. Pour the melted china grass solution to the milk and combine. Immediately strain and transfer to another bowl.
Mash the pulp slightly with the help of a fork to break into tiny bite size pieces. Gently mix this pulp to the mixture and pour into a deep pudding dish and let it rest for setting. When it is almost set, cover and transfer to refrigerator for cooling.
Heat a pan and pour 1 tsp ghee. Add grated coconut, chopped cashew nuts and Brown sugar. Fry till slightly golden.
While serving, scoop the pudding to the bowls and top with Golden Nutty Coconut praline for the crunch. Enjoy this classic dessert from God’s own country, Kerala, and let the delectable flavours mesmerize your taste buds. Umm.. yum!! God Bless!
- Plain China grass should be used. Do not use flavoured ones. China grass / Agar Agar should be cut into small pieces before boiling. Make sure it is melted properly.
- Stir when you boil the milk mixture to avoid burning. Boil at the same time you melt the china grass.
- Tender coconut water should be added to melted china grass after switching off the flame. Stir well and combine with milk mix when it is hot.
- Strain immediately and mix in the pulp and pour into a pudding dish.
- Do not stir again and again after mixing the pulp but keep aside for setting.
- You can store excess toasted Coconut and nut praline, if any, in an airtight container in the refrigerator for later use.
It is really great to have you here. Please try this amazingly refreshing Karikuu Pudding recipe and continue to encourage me by commenting below or by sharing to your friends using the links on the side. God Bless!!