Soak China grass in 1 cup water and dissolve over low flame. Remove from heat.

Add the tender coconut water.

In another pan, dissolve 5 dsp sugar in milk and condensed milk over low heat, stirring all the time.

After the sugar has dissolved, add melted China grass and remove from heat.

Strain into a flat glass dish.

Arrange coconut scrapings over the pudding and refrigerate.

Roast grated coconut and 1 dsp sugar over low flame.

Sprinkle over the pudding before serving.