A pudding which perfectly captures the subtle but splendid flavour of tender coconut! Unlike the coconut milk pudding, this recipe uses the water, and I've also included the coconut flesh for some texture in the bite, as many of you had suggested before. Thank you for making this channel a better place :)

Ingredients:
2 Cups Coconut Water (from Tender Coconuts)
Coconut flesh, chopped into tiny pieces
1/4 Cup Sugar, adjust as per sweetness of the Water
A Pinch of Salt
1/4 Cup Corn Flour
Grated coconut, for garnish (Optional)

Refrigerate this for 3-4 hours, and upon un-moulding/de-moulding, I recommend letting the pudding come nearer to room temperature before consumption. It tastes good chilled, but even better when not-so-chilled!

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Music Credits:
Tuzo Mog by Lorna Cordeiro (a Piano and Guitar cover by Tabitha Dias)