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Cashew & Coconut Milk Agar Pudding

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A silky dessert with nutty richness and tropical coconut flavor, perfect for gatherings.

Ingredients

Scale
  • 10 grams China grass/Agar
  • 70 grams Cashew nuts (Ground into a paste)
  • 450 ml Milk (Plus ½ cup for paste)
  • 300 ml Coconut Milk
  • 1 tin Condensed Milk
  • ½ plus ¾ cup Water (For soaking and melting Agar)

Instructions

  1. Soak the Agar in a small bowl with ½ cup of water for about 10 minutes.
  2. Prepare the Cashew Paste by blending 70 grams of cashew nuts with ½ cup of milk until smooth.
  3. Heat the Milk Mixture in a saucepan with 450 ml of milk, 300 ml of coconut milk, and one tin of condensed milk until warm.
  4. Melt the Agar by heating the soaked agar mixture with an additional ¾ cup of water until clear.
  5. Combine the melted agar mixture with the warm milk mixture and stir well.
  6. Add in the cashew paste and stir until well-integrated.
  7. Strain the mixture through a fine sieve into a bowl for smoothness, if desired.
  8. Pour the pudding mixture into serving containers and cool at room temperature before refrigerating for at least 1 hour.
  9. Serve chilled, optionally garnished with crushed cashews or toasted coconut.

Notes

For a richer pudding, adjust the coconut milk to regular milk ratio. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/cashew-coconut-milk-agar-pudding/

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