Coconut Pudding with Gondhoraj Lebu Compote
Sinful Gondhoraj Lebu and Coconut Pudding with Gondhoraj Lebu Compote. The balance between Coconut Milk and Gondhoraj Lime makes this dessert one of its kind. This is a simple 4 ingredients coconut pudding with Lime sauce recipe!
Author: Debjani Chatterjee Alam
Prep Time: 10
Set Time: 1 Hour
Cook Time: 15
Total Time: 1 hour 25 minutes
Yield: 5 People 1x
To make the coconut pudding
400ml Coconut Milk
3 Tbsp. Sugar
2 Tbsp. Agar agar
To make the Gondhoraj Lebu Compote
3 Tbsp. Lime Juice
1 Tbsp. Lime Zest
5- 6 pieces of a lime cut into thin rounds (for decoration)
2 Tbsp. Sugar
Making the Coconut Pudding
Take 350ml Coconut milk in a saucepan and cook it on low flame.
Add sugar and mix with a spoon.
Cook for 2 minutes and vigorously stir.
Now add agar agar and mix continuously to avoid lump forming.
Once thicken switch the flame off.
This will take around 1 minute after adding the agar agar.
Even after switching off the flame, keep stirring.
Now strain the mixture and with the help of a spoon smoothen the lumps if any and mix it properly.
Transfer the mixture to the molds.
Set those in the refrigerator for 1 hour.
Making the Goldhoraj Lebu aka Lime Compote
Take Lime juice in a pan and switch the flame on.
Once started bubbling; add 100ml water and mix.
Now add 2 tbsp. Sugar and mix and cook till the compote thickens.
Lastly, add half of the lime zest and switch the flame off.
Fridge the sauce as well.
Coconut Pudding with Gondhoraj Lebu Compote - serving suggestion
Depending on the type of mold you are using the serving will change.
If you plan to de-mold the coconut pudding; do it over the serving plate; drizzle Gondhoraj Lime Compote and sprinkle some lime zest and serve.
If you have used a serving mold wherein you don’t need to de-mold the coconut pudding; just top it with the lime sauce and sprinkle some lime zest and serve.
Instead of tinned coconut milk, you can use freshly extracted coconut milk.
Instead of agar agar you can use Gelatin.
If Gondhoraj Lebu is not available, use Kafir lime or Kagji Lebu or normal lemon juice to make the compote.
Serving Size: 100g
Saturated Fat: 17.2g
Keywords: coconut pudding recipe, coconut dessert recipe, pudding recipe, debjanir rannaghar
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