First take the freshly grated coconut and take the thick coconut milk first. For the first coconut milk, I used 11/2 cups of water. Next to the same coconut, add 1/2 cup water and filter the thin coconut milk. Then to the thin coconut milk, add the corn flour and stir well so that no lumps are formed.

In a kadai, add the thick coconut milk under low flame, when it starts getting hot, add sugar, condensed milk, cardamom powder and a pinch of salt. Stir it. Now add the corn slurry to this mixture and keep on stirring continuously to form a thick consistency. Turn off the flame. Pour it into a bowl. Cool it and place in the refrigerator for 4-5 hours. Coconut milk pudding is ready!!!😋😋😋