Coconut Pudding

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Ingredients[edit]

Procedures[edit]

  1. Pierce eyes of coconuts with an ice pick or nail.
  2. Strain coconut water and measure 1¾ cups; add ½ cup water; reserve.
  3. Heat condensed milk, evaporated milk and 1¼ cups water in medium saucepan to boiling.
  4. Soften gelatin in ½ cup water.
  5. Add to milk mixture, stirring until gelatin dissolves.
  6. Stir in reserved coconut water, the lime peel, vanilla and salt.
  7. Pour into large serving bowl.
  8. Refrigerate covered until set, about 4 hours.
  9. Garnish with shredded coconut and maraschino cherries, if desired.