Break coconut carefully and transfer the liquid without losing any water into a pudding bowl or pudding tray.

Add sugar and dissolve fully.

Carefully melt the gelatine in little warm water over the stove and mix this into the tender coconut water-sugar mixture.

Keep this mixture in the refrigerator to set.

For the sauce:- 1)Mix together the condensed milk and the coconut milk.

Keep in the fridge to chill.

Serving:- 1)In a serving bowl, cut a square piece of the pudding and top it with the chilled sauce and serve cold.

Garnish with a few thin strips of the tender coconut flesh.

:- The qauntity of gelatine should be varied in accordance with the amount of coconut water so as to get a soft jelly. The thickness & sweetness of the sauce can be varied by adding more or less of the coconut milk and milkmaid according to one`s needs.