Coconut caramel pudding

Ingredients

• Tender cocount pulp - 1 cup
  
  
• Coconut milk - 1/2 cup



• Condensed Milk - 1/4 tin



• Bread slices - 2 nos



• Sugar - 1/2 cup or as reqd



• Cashewnuts(chopped) for garnishing



• Coconut(finely grated) - 5 tbsp



• Ghee - 2 tbsp

For the caramel

• Sugar - 2 tbsp



• Water - A little

Preparation Method

• Blend the tender coconut.



• Add the soaked bread pieces, coconut milk, suger and condensed milk.



• Take 2 tbsp of sugar in a heavy saucepan and stir it till it becomes brown.



• Add a little bit of water and put on a low flame.



• Take a bowl and butter it well.



• Add the caramel on top of this and top it with coconut mixture.



• Keep for 30 minutes or so.



• Refrigerate the pudding.



• Take 5 tbsp of grated coconut, cashewnuts and add 4 tbsp of sugar and fry in ghee, till it becomes brown.



• Take the pudding from refridgerater and keep it in a plate upside down



• Garnish the pudding with the fried coconut and sugar.