Some beauty comes from simplicity that we never thought of before.

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The stock of young coconuts is abundant in my home area. We often store young coconut flesh in the refrigerator if we can't finish it all at once, even though we have finished the young coconut water first.

In the morning, I was a bit surprised because I forgot I still had leftover young coconut. Well, my young coconut flesh has a rather hard texture because it is almost mature coconut to produce young coconut milk. In the early stages, coconut cannot produce coconut milk. The older the coconut, the better it is for coconut milk.

For young coconut, only for fresh consumption or mixed as dessert ingredients like I will do this time. I will make the leftover young coconut in my fridge more valuable with something delicious.

Do you often feel guilty if leftover food is about to rot? It happened to me. I looked with pity at the half of the young coconut which was starting to experience a slight discoloration on its surface.

The easiest thing I can do that can be used without any leftovers is to make pudding. I will give the young coconut pudding later to my nephews who live next door to me. Oh, I just realized that I haven't made coconut pudding in a long time.

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What Makes It Different This Time?

Usually, I just make pudding with coconut milk. Because this time I have a supply of young coconut flesh, there will be young coconut flesh as a filling for the pudding.

Of course, I still use coconut milk as the main ingredient in these sweet desserts.

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Preparing Young Coconut Flesh

First, I have to prepare the young coconut flesh. After washing with running water, I used a shaver to shave the young coconut into smaller pieces like noodles. I also often use this shaver to shave zucchini, young papaya, and more.

When shredding the young coconut flesh, do it carefully so as not to hurt your hands. Also, so that the shape of the young coconut flesh is more elongated, it doesn't break.

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Pudding Ingredients

For this pudding ingredients, I used Agar powder and coconut milk to make the mixture become set to form a chewy pudding-like jelly. Anyway, you can also use corn flour and coconut milk. But the result will be softer. As for the taste, I don't think there is any difference at all.

The reason I use Agar powder / plant-based gelatin more often is because my family and my nephew prefer the jelly texture produced from Agar powder when it sets after cooling.

• 1 sachet of Agar powder
• 500-700 grams of coconut milk
• half of the young coconut flesh, shaved lengthwise
• 1/2 cup of sugar
• fresh fruit to serve

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Cooking Instructions

STEP 1

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Prepare a pan. Then add agar powder and all ingredients (coconut milk, young coconut flesh, and sugar. Before lighting the fire, stir the mixture well until there are no lumps of agar powder.

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STEP 2

Cook the mixture until it boils while continuing to stir. Please be careful because too high a temperature can create high foam that can pass through the pan.

When you see the foam is about to spill, immediately lift the pan, and the foam from the mixture will automatically fall off by itself.

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STEP 3
Stir the pudding well after the heat is turned off. After the hot steam reduces, transfer the pudding into the mold according to taste. You can just use glasses or bowls.

Store in the refrigerator before serving for better taste. Cool and refreshing in the mouth. Also, chewy! My nephew always describes it with those words. :)

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Serving Ways

it's time. Presentation time. Because coconut pudding is white overall, I used a black plate. Also, I used bright-colored fruit that contrasts with the white.

I used a slice of dragon for an amazing food photography effect! Did you see that? Honestly, I'm very happy with the results. Simplicity that can captivate my heart with the harmony of harmonious colors.

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I did it! No leftover food is wasted. So, there is always a second chance for food in the kitchen.

❤️❤️❤️ See you at my next Foodie stories.

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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