Coconut pudding in real coconut. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Spread over pudding, sealing to edges. Heat the mixture gently and stir until dissolved.
Add milk, sugar and gelatin to the saucepan.
Heat the mixture gently and stir until dissolved.
Continuously whisk over medium high heat until thick and bubbly.
You can cook Coconut pudding in real coconut using 5 ingredients and 9 steps. Here is how you cook that.
Ingredients of Coconut pudding in real coconut
- You need 1 of young coconut.
- It's 1 envelope of gelatin (=2 ½ tsp = 7 grams).
- It's 1 cup of fresh coconut water from the coconut.
- It's 1 cup of milk.
- You need 1 Tbsp of sugar (optional).
Remove from heat and whisk in butter, coconut extract and vanilla extract until butter is melted. Pour it over the vanilla wafers and coconut, cool to room temperature, cover, and refrigerate overnight. Covered, the pudding will keep for up to four days in the refrigerator. When ready to serve, top the pudding with the whipped cream and the rest of the toasted coconut.
Coconut pudding in real coconut step by step
- Cut open the coconut. Watch video for full instruction: youtube.com/watch?v=Ay0e8nXt72Q.
- Pour the coconut water into a bowl.
- Transfer 1 cup filtered coconut water into a saucepan.
- Add milk, sugar and gelatin to the saucepan.
- Whisk the mixture and let stand for 5 minutes.
- Heat the mixture gently and stir until dissolved. Then remove from heat.
- Pour 1 cup mixture back the coconut shell.
- Refrigerate for at least 2 hours.
- Enjoy.
Serve chilled, scooped into small dishes with a dollop of whipped cream. Stir butter, vanilla, and coconut into the hot mixture. Top with meringue and brown or just top with whipped cream. Make sure to keep an eye on it so it doesn't burn! Add the milk and coconut milk then whisk well to combine.
