Tender Coconut Pudding

Prepare the base by choosing exactly 2 cups of sweet tender coconut water and straining it for a professional-grade clear result.

The use of fresh tender coconut water is mandatory to achieve the traditional professional-grade refreshing coastal foundation.

In a professional-grade pot, heat exactly 1/2 cup of coconut water and dissolve the agar-agar or gelatin on a professional-grade low flame.

Chop exactly 1 cup of soft coconut malai into uniform small bits; ensuring a professional-grade texture contrast.

In a professional-grade bowl, mix the remaining coconut water, condensed milk, and fresh cream until they are professional-grade integrated.

Add the dissolved agar-agar mixture and cardamom powder into the cream-water blend; whisk professional-grade to ensure no lumps.

Add the chopped coconut bits into the mixture; ensuring a professional-looking uniform distribution throughout.

Pour the pudding into professional-looking individual glass moulds and chill in a professional-grade refrigerator for exactly 4 hours.

Ensuring the pudding is perfectly set before serving is the absolute secret to achieving a superior professional-grade jelly-like bounce.

Serve the Tender Coconut Pudding chilled garnished with a professional amount of coconut shavings.