Instructions

1. 1
   Purée the young coconut flesh in a blender, and keep aside.
2. 2
   In a saucepan, combine the tender coconut water and china-grass strands. Heat gently until the china-grass strands melt completely.
3. 3
   In the meantime, heat milk and condensed milk in another saucepan over medium heat. Let it come to a boil.
4. 4
   To the boiled milk, add the melted china-grass mixture, and combine well.
5. 5
   Remove from the flame and let it cool down for at least 5 minutes.
6. 6
   Add the pureed tender coconut to the cooled milk mixture, and mix everything well.
7. 7
   Pour the mixture into a cake pan or stainless steel pan.
8. 8
   Place the pudding in the freezer for about 15 minutes or until it begins to set.
9. 9
   Remove the pudding from the freezer and place it in the refrigerator until fully set.
10. 10
    Using a knife, gently cut the pudding and serve it in dessert bowls.