Coconut Pudding

Coconut Pudding

From   Firangi Tadka

Prep: 1 hour 15 minutes

Cook: 10 minutes

Method: Easy

Course: Dessert

Type: Fusion

An unusual pudding made with coconut milk and nigella seeds


  • Coconut milk 800 mls
  • Cornflour 2 tbsps
  • Nigella seeds ½ cup
  • Castor sugar ½ cup
  • Salt 1 pinch
  • Toasted coconut slices for garnish


  • Take coconut milk, cornflour, nigella seeds, castor sugar and salt in a non-stick pan and cook, stirring, till the mixture begins to thicken.
  • Transfer the mixture into serving dishes, cool down to room temperature and refrigerate for 1 hour.
  • Garnish with toasted coconut and serve.