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.