Package Coconut milk or Freshly extracted coconut milk; which works better for a Coconut Pudding?

Believe me, both Package Coconut milk or Freshly extracted coconut milk both work. It is obvious that freshly extracted coconut milk does not contain preservatives; costs less, but however, tedious to extract. On the other hand, packaged coconut milk mostly contains preservatives, and is high in price yet easy to use! Both have their own pros and cons. I mostly use packaged coconut milk unless Mehebub is ready to help me with coconut scrapping!

Gelatin or Agar agar, which is the best while making Pudding?

Vegetarians and also people with certain religious restrictions do not use Gelatin. They prefer Agar agar. We neither are vegetarians nor have any restrictions at home; however, I prefer Agar agar. I never liked the smell of Gelatin and always preferred Agar agar. Both works amazingly. The choice is yours.

Are Gondhoraj Lebu and Kafir Lime same?

No, my friend! Gondhoraj Lime, Kafir Lime, and even Kagji Lime are different varieties of lime. All good and specifically with an amazing aroma and perfect for making the lime syrup.

Coconut Pudding with Gondhoraj Lebu Compote

Description

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!

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

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.

Prep Time: 10
Set Time: 1 Hour
Cook Time: 15
Category: Dessert
Method: Cooking
Cuisine: Continental

Nutrition

Serving Size: 100g
Calories: 264
Sugar: 22.8g
Sodium: 17mg
Fat: 19.4g
Saturated Fat: 17.2g
Carbohydrates: 25.5g
Fiber: 2.3g
Protein: 1.9g
Cholesterol: 0mg

Keywords: coconut pudding recipe, coconut dessert recipe, pudding recipe, debjanir rannaghar