Creamy, coconut-y pudding meets the tartness of pineapple jelly – this Coconut Pudding with Pineapple Jelly is a total flavor and textural delight!
Say hello to the latest dessert in town right in time for Diwali! This Coconut Pudding with Pineapple Jelly is unlike anything you’ve ever had before. It’s creamy, it’s fresh, it’s coconut-y, and that jelly is just like ones you find in a bottle of Mogu Mogu!
This is a simple dessert that uses just a handful of ingredients and comes together in 20 minutes. Don’t let this fool you though, because this is dessert feels like a party in your mouth!
We layer this gorgeous dessert in shot glasses, which really adds to their appeal and looks stunning on the Diwali desserts table. This dessert is a total must-try!
Coconut Pudding with Pineapple Jelly Ingredients Overview
Even though the ingredients for this dessert aren’t exactly pantry staples, they’re easily available both online and in stores.
We start by cooking together readymade pineapple pulp, water, and agar agar until the mixture thickens. We then allow this mixture to set before cutting it into cubes.
To make the coconut pudding, we simply blitz together tender coconut pulp (coconut malai), sugar, milk, and fresh cream until completely smooth.
Frequently Asked Questions
Absolutely! You can easily make this dessert the previous day and store the coconut pudding and pineapple jelly separately in the fridge until you’re ready to serve.
If stored in an airtight container in the refrigerator, this dessert stays fresh for up to 2-3 days easily.
Although I have never tried it with anything else, I think this dessert will work just as well with strawberry or blueberry jelly as well.
If you’re looking for a simple dessert that still packs a punch, then look no further than this Coconut Pudding and Pineapple Jelly. Trust me, this one’s a total crowd pleaser!
If you want more stunning Diwali desserts, then check out my Orange Makhana Pudding, Homemade Jalebis, and this delicious Festive Rice Kheer.
Don’t forget to send in your recreations or just pictures of your Diwali party table over on my IG @my_foodstory
Coconut Pudding With Pineapple Jelly
Ingredients
For Pineapple Jelly
- ½ cup pineapple pulp
- ½ cup water
- ½ teaspoon agar agar powder
For Coconut Pudding
- ½ cup tender coconut pulp coconut malai
- 1 ½ tablespoon sugar
- ¾ cup milk
- ¼ cup fresh cream
Instructions
Making Pineapple Jelly
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Add pineapple pulp, water and agar agar to a pan and mix. Turn on the flame and bring it to a boil while stirring. Reduce the flame and cook for 7-8 minutes while stirring occasionally.½ cup pineapple pulp, ½ cup water, ½ teaspoon agar agar powder
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Pour the pineapple jelly mix to a plate/tray and refrigerate for at least 1 hour.
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Once the jelly is set, cut into ½ cm cubes just before serving.
Making Coconut Pudding
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Add tender coconut pulp, sugar, cream and milk to a blender and blend till smooth.½ cup tender coconut pulp, 1 ½ tablespoon sugar, ¾ cup milk, ¼ cup fresh cream
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Refrigerate at least for 1 hour.
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To serve, add pieces of pineapple jelly to a bowl and then top with coconut pudding. Enjoy!
Nutrition
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