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Karikku – Elaneer Pudding Recipe – Ilaneer Pudding Recipe | Tender Coconut Pudding Recipe

Who doesn’t love pudding? I see no one raised their hand…:-)

This is a timeless recipe passed from family to family and one of my all time favorite pudding. This recipe is made with tender coconut pulp along with milk, sugar and condensed milk to create the perfect taste.Sounds good?

For me it is even more, it’s a bowl of sweetness that sends me back in time, straight to my mom’s kitchen. So, if you like coconut, you will not be disappointed with this pudding..Give it a shot! Enjoy!

Karikku – Elaneer Pudding Recipe – Ilaneer Pudding Recipe | Tender Coconut Pudding Recipe
Preparation Time : 20 minutes
Cooking Time : 20 Minutes + 2-4 hrs for setting
Serves : 4-6


Ingredients :
Tender Coconut Pulp : from 2 /1 cup (approx)
Tender Coconut Water : from 1 /1/2 cup (approx)
Gelatin : 5 tsp (If you don’t have gelatine and replace with 10 grms china grass)
Water : 1 cup
Condensed Milk : 1 tin (reduce sugar if using condensed milk)
Vanilla Essence : 1/2 tsp
Milk : 1 1/2 cup
Sugar : 1/2 cup or according to your taste

How to make Karikku – Elaneer – Illaneer – Tender Coconut Pudding :

1. Measure the water into a microwave-safe container and heat until steaming, about 2 minutes or in a sauce pan heat up the water until it reaches a rolling bowl.
2. Remove from the heat, while stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps and keep it aside. (Or) If your using china grass then soak china grass in 1 cup of water and stir in low flame till completely dissolved.
3. Blend together tender coconut water and the pulp of one of the coconuts in a blender and set it aside.
4. Cut the flesh of the other tender coconut into small pieces and keep aside.
5. In a pan heat milk and condensed milk; stir well.Add sugar and stir till sugar is completely dissolved.
6. Add gelatin mixture or china grass, if your using china grass then strain and add to milk-sugar mixture.
7. Transfer to a dish and add the blended coconut pulp and stir well.
8. Add the thin scrapings of the tender coconut flesh to this mixture.
9. Pour into dessert bowls or cups and allow to cool down and then place in the refrigerator for at least 2-4 hours.
10. Yummy tender coconut pudding is ready to serve. Serve and enjoy!

Related Posts 
Thai Mango Pudding
Caramel Custard /Flan 

Check here for more Desserts 

Until next time, Bon Appetit,

Sangeetha

3.3/5 (4 Reviews)
3/5 (2 Reviews)


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Comments

  1. sangeetha says

    Hi Celine, You are welcome and thank you so much for trying this recipe and letting me know.I’m really happy that this recipe came out well for you.Please try out other recipes also, hope you will like it.

    Happy Cooking!
    Sangeetha

  2. Celine says

    Hi Sangeetha. I tried out this recipe and it turned out really great.Thank you so much for sharing it I used the pulp of two tender coconuts and one cup of coconut water.I also used one tin of condensed milk 400gms.

  8. sangeetha says

    You're welcome Loretta! Thanks for trying this dish and am really happy that it turned out well andyou liked it too 🙂 Please do try out other recipes too, hope you will like it.

    Cheers!
    Sangeetha

  9. loretta says

    I didn't use water at all, just 1 plus 1/2 cup tender coconut water and 1 cup pulp. Turned out awesome, except that I wasn't so careful while scrapping out the pulp, so the pudding didn't turn out gorgeously white as yours. But a lovely recipe anyways. tks

    loretta

  10. sangeetha says

    Hello, 1. No, only one tender coconut water is used. 2. I wish I had the exact answer but all I can give you is approximate measure,1/2 cup of tender coconut water and 1 cup of pulp. Hope this helps! Do revert to me with feedback if you try.

    Good Luck!
    Sangeetha

  11. Anonymous says

    would love to try this recpie but have few doubts
    1. Is the water from the 2nd tender coconut used in this recpie?
    2. Could you please provide the amount of tender coconut pulp and water in cup measures.
    Thanks

  13. sangeetha says

    Hi Babooty, Working with coconut water is a problem with many.Sorry to hear about that,but i'm glad that you could figure out the problem and solved it. I bet topping with shredded coconut must have given an extra punch to the dish :)Thanks for letting me know.Hope to see you around more!

    Cheers!
    Sangeetha

  15. Babooty says

    Hi,
    Tried the recipe. Unfortunately the mixture doesn't properly set as pudding consistency.Culprit was my coconut water. Since i used a big ones water itself was more than 3 cups and i used only two cups. Since the mixture doesn't set , i blend them once again added 1 tbsp gelatin with 5 tbsp water. Yes it worked and we served with toppings of lighlty roasted schreded coconuts (thenga chirakiyath). My whole family like the dish.Thank you for sharing the same

  16. sangeetha says

    Hi,Thank you.Here I used water/pulp from the fresh tender coconut.I haven't tried with canned ones, so am not very sure about it…sorry can't be of much help here. All I can give you is my best opinion, I’ve seen some recipes on internet where they have used canned coconut water,so it should be ok, anyway it won't harm the recipes…so go ahead and try! good luck and let me know the outcome!Hope this help!

    Cheers!
    Sangeeta

  23. Anonymous says

    Very awesome blog !! I couldnt have wrote this any better than you if I tried super hard hehe!! I like your style too!! it's very unique & refreshing…

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