I look forward to that day every month when I meet up with my friends for lunch to add new life, exchange ideas… and most of all to renew, rejuvenate and refresh ourselves. The positive vibrations visibly crackle in the atmosphere and it is pure fun and enjoyment in one anothers’ company. The culinary treat that follows is real magic. The dining table glows with an array of visually aesthetic and mouth watering creations – as they are crafted with a great deal of labor and thought. It is an acknowledged truth that the creation and presentation of fine dining is as much an art as music, painting…………
And finally the perfect way of ending the perfect meal – the irresistible and impossibly delicious dessert.
The coconut palm was called ‘the tree of life’ in India, since it originally provided everything necessary for living. Growing up in the 70’s, the ideal refreshment during the day would be tender coconut water and the inner soft flesh, sprinkled with sugar, literally melts in your mouth with a fresh taste to beat all tastes.This recipe is an old one and brings to mind fond memories. I love this dessert and I am sure you will.
Tender Coconut Pudding
Preparation Time – 40 min. Cook Time – 20 min. Serves – 4
- 1 Tender coconut
- 1 cup Coconut milk from 1 cup fresh grated coconut
- 2 cups Milk
- 2 Tbsp Cornflour
- 6 Tbsp Sugar
- 3 tsp Gelatin
- 5 drops Vanilla essence
- Add 2 tsp sugar to the scooped out flesh of the tender coconut and keep aside to cool in the fridge.
- Mix 1/2 cup water to the coconut gratings, grind it for a second and strain to realize 1 cup coconut milk.
- Make a paste of cornflour with a little milk. Add it to the thick bottomed pan containing a mixture of coconut milk, the rest of the milk and sugar. Mix well. Stirring constantly, in low heat allow to simmer to a custard-like consistency. Cool.
- Dissolve gelatin in hot water and mix it to the above mixture and add the tender coconut pieces to it as well.
- Add vanilla essence, stir and place in the refrigerator for the pudding to set.
- Garnish with toasted coconut gratings or slices of tender coconut.
My Friend’s Quick Egg Curry – Hard boil 4 eggs. Shell, halve and place them neatly on a serving bowl. Saute finely sliced onion, finely chopped tomatoes, cut capsicum and 1/4 tsp masala. Off the stove. To this colorful sauteed vegetables, stir in 1 tsp hot chilli tomato sauce and salt. If you are not too keen on the heat of the chilli, settle for tomato ketchup. Spread this warm gravy evenly on the eggs and allow it to rest for 5 – 6 minutes to absorb the flavors. Serve hot.
Quick Tip – A handful of thin beaten rice washed and added to soaked idli rice and ground together, helps to make idlis soft and fluffy.