Coconut Pudding

Ingredients

Milk - 1 cup
Condensed milk - 1/2 tin
Coconut milk - 1 cup
Agar agar/China grass - 5 gm
Water - 1 cup

Topping

1. Cashews - 2 tbsp
2. Sugar - 2 tsp


Method:

1. Boil milk and condensed milk. Allow it to cool down.
2. Once the milk and condensed milk has cooled down completely, add coconut milk to it and mix well.
3. Meanwhile break china grass into small pieces. Boil water and china grass till all the china grass has dissolved completely.
4. Add this china grass to the milk mixture immediately and mix well.
5. Now pour this mixture into a pudding tray and allow it to cool down.
6. Dry roast cashews. Crush it along with sugar in a mixie or mortar.
7. Now decorate the pudding with the cashews.
8. Cover the pudding with a plastic wrap.
9. Refrigerate for 4-5 hours .

Serve  chilled.

Notes:

1. Coconut milk should be added only after the milk has cooled completely , otherwise the milk curdles.
2. Pour water immediately into the china grass vessel, once it has been emptied.