Tender Coconut Pudding, Elaneer Pudding

1. In a bowl pour in the cold water, sprinkle gelatin and allow to bloom.
2. In a sauce pan heat together the condensed milk and milk until it starts boiling.
3. Add in the bloomed gelatin into this and stir until gelatin is completely dissolved. Remove from heat and let it cool to room temperature.
4. Add in the coconut pulp and coconut water, combine well.
5. Now pour this into pudding mould and cover them with plastic wrap.
6. Keep it in freezer for 5-8 minutes, then remove and refrigerate it for at-least 3-4 hours or until set.
7. Serve chilled.

Notes:

• You can also grind together the tender coconut pulp, tender coconut water to a fine paste and use it in step #4.
• If you are using agar-agar:
  • In a small pot, add 1 cup of water and agar agar powder/flakes/strands and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder/flakes/strands has dissolved.
  • Then add it into the condensed milk-milk mixture and combine well.