Tender Coconut Pudding

1 cup tender coconut flesh (2 tender coconuts)

1cup tender coconut water

2 cups milk

2 tbsps sugar

½ tin condensed milk

5 tsp gelatine

½ cup water

Blend the tender coconut pieces and coconut water to a smooth paste

In a pan heat water, add gelatine and stir until completely dissolved, keep this aside.

In another sauce pan boil the milk, add sugar and condensed milk and boil until slightly thick and creamy. Leave it to cool.

Add coconut puree and mix well.

Finally add gelatine and stir.

Put the mixture in a big bowl or six small bowls and keep it in the refrigerator for a few hours for it to settle.

Tender coconut pudding is now ready. You can serve it as a dessert.

Optional: You can decorate it with a few almond flakes and few pieces of mango or strawberry over it.