Tri-Color Coconut Pudding
Prep. : 15 Mins
Cook : 40 Mins
Total Time :
55 Mins
Cuisine :
Servings : Makes 2 glasses
Basil seeds( Sabja) – 1tbsp (soaked)
Coconut flesh – of half a coconut (also save its water)
For The Garnish
Orange Segments
Kiwi slices
Dried or fresh Blueberry
- Soak the sabja seeds in a half cup of water and allow them to swell up. Takes about 30-35 minutes.
- Crack the coconut with a hammer or the back of a heavy knife.
- Boil water in a saucepan, keep cracked coconut in it and cover with the lid, boil it for 15 mins.
- Once done transfer the coconut into cold water.
- Use a knife to remove coconut flesh from the shell.
- Cut it into small pieces and put it in a mixer grinder jar with a little of its water and grind it well.
- Put the coconut mixture in a muslin cloth and squeeze out the coconut milk as much as possible in a bowl.
- Now, in the grinder jar add the soaked sabja seeds and the prepared coconut milk.
- Blend it to break up the seeds slightly. The gelatinous seeds are what help set the pudding.
- Now take a glass preferably with a wide mouth and pour the prepared coconut mixture into it.
- Refrigerate for half an hour, so or till the pudding sets.
- Once done, arrange fresh orange segments on the top side, kiwi slices on the bottom side, in the centre put one blueberry and there you have a beautiful tri-color pudding ready!
Serve immediately.
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