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

  1. Soak the sabja seeds in a half cup of water and allow them to swell up. Takes about 30-35 minutes.
  2. Crack the coconut with a hammer or the back of a heavy knife.
  3. Boil water in a saucepan, keep cracked coconut in it and cover with the lid, boil it for 15 mins.
  4. Once done transfer the coconut into cold water.
  5. Use a knife to remove coconut flesh from the shell.
  6. Cut it into small pieces and put it in a mixer grinder jar with a little of its water and grind it well.
  7. Put the coconut mixture in a muslin cloth and squeeze out the coconut milk as much as possible in a bowl.
  8. Now, in the grinder jar add the soaked sabja seeds and the prepared coconut milk.
  9. Blend it to break up the seeds slightly. The gelatinous seeds are what help set the pudding.
  10. Now take a glass preferably with a wide mouth and pour the prepared coconut mixture into it.
  11. Refrigerate for half an hour, so or till the pudding sets.
  12. 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!
  13. Serve immediately.

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