Tender coconut pudding

This is the most easy and tasty pudding ever!!

Recipe coutesy : Mrs. Seema Sreejith 

Sweetened condensed milk (Milkmaid / Amul Mithai Mate): 1 tin

Milk : 1 tin

Sugar : 6 tsp

Tender coconut water : 1 cup

Tender coconut flesh : of 2-3 coconuts

China grass : 10 gms

Soak the china grass in 1 1/2 large cups of water for 1 hour.

Take 2 vessels.
After 1 hour of soaking, break the soaked china grass into the water and  pour into 1 vessel. Add a bit more water if you feel necessary.

In another heavy bottomed deep vessel mix together the condensed milk, milk and 4 tsp sugar.Keep aside after stirring so that the milk and sugar mixes with the thick condensed milk

Keep the china grass for boiling on one stove top.

Simultaneously, on another stove, keep the milk mixture for boiling.
Cook both on a low flame and keep stirring both the vessels constantly.

Once the china grass melts, add it to the boiling milk and cook for 1 more minute. Continue to stir constantly.

Turn off flame.

Grind the tender coconut with the coconut water and 2 tsp of sugar coarsely.

Add this to the boiled milk and china grass mixture.

Transfer into your setting dish.

Once it cools to room temperature , transfer to the fridge. NOT freezer.

Serve cold with a drizzle of honey!