Coconut Pudding

Steps

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1. 1
   Grate 1 large fresh coconut and add it to a mixer jar. Gradually pour in approximately 4 cups of water, a little at a time, and blend to extract the coconut milk.
   ▶ ≈0:25
2. 2
   Pour the ground coconut mixture onto a sieve lined with muslin cloth. Squeeze the cloth firmly to extract all the rich, creamy coconut milk.
   ▶ ≈0:59
3. 3
   In a bowl, dissolve 3 tablespoons of corn flour with 1/4 cup of the extracted coconut milk, stirring well until completely smooth with no lumps.
   ▶ ≈1:11
4. 4
   Add 200 grams of condensed milk to the remaining coconut milk and whisk well until thoroughly blended. Adjust sweetness to taste if desired.
   ▶ ≈1:50
5. 5
   Pour the coconut milk and condensed milk mixture into a saucepan and place on the stove. Keep the flame on low and gradually pour in the corn flour mixture while stirring constantly.
   ▶ ≈2:22
6. 6
   Gradually increase the heat to medium-low and stir continuously until the mixture thickens to a pudding consistency. Be careful to stir evenly and prevent burning.
   ▶ ≈2:42
7. 7
   Turn off the heat as soon as the mixture thickens completely. Immediately pour the pudding into individual dessert cups.
   ▶ ≈3:05
8. 8
   Cover the cups with cling wrap or a small plate. Allow to cool to room temperature, then refrigerate for 3–4 hours or overnight until fully set. Do not freeze.
   ▶ ≈3:15
9. 9
   Once fully set, garnish with a small sprig of fresh mint leaf and serve.
   ▶ ≈3:40