Coconut Pudding Recipe
Ingredients
- 1Nestlé MILKMAID Mini
- 100 gMAGGI Coconut Milk Powder
- 25 g (2 tbsp, heaped)Rice
- 4 cupsWater
- 8 gGelatin
- ¼ tspCardamom powder
- 6, for garnishMint leaves
- 3, choppedPistachio
How to make Coconut Pudding
- Step 1: Soak the rice in ¾ cup of water for 15 minutes, then grind it to a fine paste. Dissolve MAGGI Coconut Milk Powder in 3 cups of warm water to make coconut milk. Mix the rice paste into the coconut milk. Stir well to combine.
- Step 2: Boil the coconut milk and rice mixture on medium flame until the rice paste is completely cooked and soft.
- Step 3: Soak gelatin in ¼ cup of water and dissolve it over a pan of hot water.
- Step 4: Mix the dissolved gelatin, cardamom powder, and NESTLÉ MILKMAID Mini into the Coconut milk and rice mixture. Stir until well combined.
- Step 5: Turn off the flame, pour the mixture into pudding moulds. Set it in refrigerator for 4-6 hours after it comes to room temperature.
- Step 6:Demould and garnish with pistachio and mint. Serve chill.
