The idea of this pudding came up as there was much of the coconut meat after sipping the sweet water of the tender


Normally when we buy tender coconuts only 1-2 will have thick kernels,but this time all the coconuts had thick fleshy

coconut meat,and I wanted to make something new.

I have tried and posted few desserts with tender coconut beforehand here’s the link to it..TENDER COCONUT JELLY¬†PUDDINGTENDER COCONUT PUDDING.

Now an outline to today’s recipe with the nature provided ingredient.

I ground the tender coconut fine. Mixed with a little milk and few eggs and made this amazing dessert.

The taste and recipe is akin to a caramel pudding.So do try this dessert and post in your comments and suggestions!


2 cups tender coconut meat ground with a pinch of salt

1 cup milk

5 eggs

3-4 tbsp sugar

1 tsp vanilla essence


Beat the eggs ,and add the rest of the ingredients.

Pour over prepared caramel and steam for 30-35 minutes, or until the dessert is firm at the top.

For the caramel

2 -3 tbsp sugar

2-3 tbsp water

a drop of lemon extract (to avoid crystallisation of sugar)

Cook the sugar and water on medium heat till it reaches a nice deep caramel colour,without stirring till the sugar is


Pour into the mould and swirl the syrup to coat the bottom well.


This is a very easy dessert,which can be 

mixed in minutes.The steaming time only 

takes 35-40 minutes.

No egg,No sugar and it’s really yummy.In 

fact this is a famous dessert of Northern 

India, and it’s known as ‘kharvas‘.For

those who aren’t familiar with this name,I 

feel it could be titled triple milk pudding.

Why??Because milk in three forms are 

used in this dessert

Condensedmilk,milk,curd or unsweetened 

yogurt is used in this recipe..So let’s go to 

the recipe quickly…


1 cup condensed milk

1 cup thick curd or yoghurt.

1 cup milk

1.5 tblsp cornflour

a pinch of salt

1 tsp cardamon powder

1/4 tsp nutmeg powder

a few strands of saffron(optional)


Mix all the ingredients together and steam 

in a pressure cooker for 35-40 minutes 

without the vent.Once done it should be 

firm at the top.Refridgerate and serve.

You could garnish with nuts.

Note:Do not use semi solid curd or yoghurt.The curd should be thick,or you could tie the curd in a muslin cloth and hang it for the water to drain out.This way you will get thick curd ready for the dessert.


This is the same recipe of vattalapan with the inclusion of cocoa powder.Even melted

chocolate can be added.I made this with cocoa powder,as I did not want any sugar in it.

My previous posts on vattalapan ,were with jaggery,and another with sugar.You can

check on the dessert list.While I was mixing to make vatallapan….in the spur of the

moment Idecided to add cocoa powder ,and it turned goooood.Though the dominating

taste is jaggery,the little cocoa powder does make the difference…So do try and send in

your comments and suggestions .So let’s get into the recipe now.


200-250 gm jaggery (preferably Kitul)

6 eggs

1 cup thick coconut milk

Pinch of salt

1/4 tsp grated nutmeg

1/2 tsp vanilla essence

1/2 tsp.cardamon powder

1 tblsp cocoa powder

Few cashewnuts for the topping.

1/2 cup water to melt the jaggery


Heat the jaggery and water to make a syrup.Remove from fire.Whilst the jaggery is

hot,Add the cocoa powder and mix well.Set aside.Beat the eggs and coconut milk

together.Add the restof the ingredients and pour into a bowl.Add the cashewnuts .Cover

and steam till done.

Note:You can bake this dessert in a water bath too.

Variation :Brown sugar or Demerara sugar can be used as a substitute for jaggery.


Coconut pudding –Link to coconut pudding