There are many types of coconut, especially where I live. The coconut that I usually find and use in my kitchen is a large coconut with thick coconut flesh. In fact, it is suitable for making coconut milk if the coconut is already in the old stage.
Some types of coconut I have never even tasted. Especially if it is sold in the modern market for more than $1. Is $1 pricey for a coconut? Actually, it's not a matter of expensive or not. But because I can easily get coconuts, even for free.
On one occasion, several times I bought coconuts at the modern market for $2, the coconut flesh was actually very thin, just like mucus and I was disappointed with that.
Later I will give you the difference between the coconut that I usually get in my village and the coconut that I buy at the modern market.
So, how about the type of coconut that I will process into pudding this time? It's called pandan coconut. Why pandan? Because this coconut has a fragrance like pandan leaves, a type of herbal plant that is typical in Indonesia. Indonesia is also in Malaysia and several other Asian countries. Maybe, has anyone seen Pandan Leaves in your area?
Pandan Coconut has a smaller size compared to coconuts that are usually found in my area. Only about one palm. Let's take a look at this type of coconut in the modern market that I met some time ago.
$1 For Pandan Coconut
I stopped and stared at the coconut stall area when I was shopping that time. Precisely at Berastagi Supermarket Medan City. It tastes like coconut heaven. There are various types of coconut there.
I have enjoyed some of these types of coconut before. Especially some Thai Coconut products. So this time I'm interested in trying a new type, namely Pandan Coconut.
Already smell the aroma of pandan leaves from outside the coconut shell. But if there is a coconut shell that is damaged and emits water, then the smell of the water will not smell good for a long time. Smells like sweat on clothes. So, it is a must to choose coconuts that still have good packaging.
If the coconut is no longer has fibrous outer skin, usually coconut products will be wrapped in thin plastic to prevent the coconut shell from turning brown or preventing the growth of fungi.
Like the products on display in the modern market. Various coconut products are packaged using plastic. Their shape looks a little different depending on how the outer shell of the coconut is removed.
The advantage of buying coconuts in the modern market is the practicality of opening the coconuts. We only need to use a knife, no need for a machete (which I usually use to peel the outer shell of the coconut that I get directly from the garden).
So, it is the choice of each of us. For me, both are beneficial, because I often need to save time when making food. But if I'm not in need to save time, then I prefer coconuts from the garden.
One more thing, fresh coconut from the garden is often not always available. Especially in areas that are not coconut producers. So, maybe coconuts that are sold in modern markets can be an option for those of you who can't get coconut directly in your own area.
For the shortcomings that are seen in coconuts on the modern market, the coconut flesh is not too thick, sometimes I even find it looks like mucus. Coconuts like this actually have slightly sour coconut water.
Pandan Coconut Jelly Pudding
Oops, sorry for my long chat about coconut which is so long! I'm always excited when I talk about coconut. Let's see how I turn Pandan Coconut into jelly pudding.
I use a mixture of coconut milk, syrup, and coconut water for the pink color. I use local syrup products. You can also use strawberry juice to mix this jelly pudding recipe.
The Ingredients
- 2 small coconuts. Use just one coconut if the coconut size is big.
- coconut water from coconut
- a sachet of agar powder / about 5-7 grams
- optional (if you use strawberry juice, add 1/4 cup of sugar).
- 100 ml of coconut milk
Cooking Instructions
Remove Coconut Water.
Making a hole in the coconut. Then comes the coconut water. Be careful when making holes in the coconut shell to prevent the coconut from breaking. Here I will use the coconut shell as a pudding mold. So, I need coconut shells to stay in good condition.
If you can't use coconut shells as a pudding mold, you can use a pudding mold according to your taste.
Cut the coconut in half 
After successfully making a hole in the coconut, to release the coconut water, then split the coconut into two parts. This way is to remove coconut flesh.
Scrape Coconut Flesh. 
I use a special coconut grater. Can just use a regular spoon. If using a spoon, make the coconut scrape shape as long as possible so that there is a lot of coconut flesh.
Make Jelly Mixture. 
Next, make the jelly mixture after setting aside the prepared coconut. Mix all ingredients except coconut flesh. Let the coconut flesh remain in the coconut or pudding mold that will be used.
Stir the mixture well, then bring them to a boil while stirring constantly. Then, turn off the fire.
Wait for the jelly mixture to cool slightly by continuing to stir the mixture until the hot steam decreases. Then put them into the mold.
Refrigerate at least two hours before serving for maximum chewiness. If you don't want a chewy texture, you can enjoy it, you don't need to keep it in the refrigerator for too long. Use the time set according to your taste.
Served!
The fragrant aroma of pandan and sweet coconut water is very dominant in the jelly pudding this time! Oh, I love how cute the color of the jelly pudding is. The addition of slices of coconut meat which makes the whole color even more amazing.
Cheers, for the new day, with new goals, with new enthusiasm. But always with your best version of yourself.
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009