My version of Puding Betik – Papaya Coconut Milk Pudding, a delicious and quickly prepared summer dessert

Since I bought a very ripe Papaya at a fruit stall this morning, I thought about preparing a nice dessert for me and my family. That’s when I came across a picture of puding betik, papaya pudding.

Betik is another Indonesian word for papaya. Often, the fruit is also just named pepaya, which is easier to understand for foreigners.

I was in favour of combining the fruit with a pudding the moment I saw the picture, and decided to make my own version.

The pudding is prepared in the blink of an eye, doesn’t need many ingredients, and since agar-agar sets in minutes, you also don’t need to plan much time before being able to enjoy it.

Light and quickly prepared

But let’s have a look at the ingredients:

Ingredients (Depending on the size of your papaya, the ingredients need to be adjusted! See info in the preparation instructions):

• 1 papaya (the bigger, the better)
• 100 ml water
• 1 heaped teaspoon agar-agar powder
• 100 ml coconut milk
• 1 tablespoon honey

Preparation:

Peel your papaya, and cut it lengthwise in half so that you have two pieces that resemble boats.

Scoop out the seeds and the white inner skin.

Fill the papaya halves with drinking water.

To measure how much they can hold, pour the water from inside the halves into a measuring cup. Mine held 100 ml. If yours is bigger/smaller, the amount of ingredients needs to be adjusted accordingly.

A delicious dessert: Papaya Coconut Pudding

Place the papaya halves on a plate or surface so that they are straight, otherwise the liquid we’ll pour into them will spill or accumulate on one side.

Pour the water into a small pan, add the agar-agar and still well until everything is dissolved. Turn on the heat, and while the liquid is heating up, stir in the coconut milk and honey.

Bring to a boil, while continuing to stir, and let boil for about 2 minutes. Don’t stop stirring, and be careful that the liquid doesn’t boil over.

Turn off the heat, and quickly pour the mixture into the papaya halves, as agar-agar tends to solidify rapidly.

Beautiful and fresh colours on your plate

Place the papaya halve inside your fridge for at least 30 minutes to let the pudding mixture set well.

Cut in slices, and enjoy!

My family loved the pudding very much, and since papaya is available all year around here, I’ll surely prepare it many times again in the future.

How about you? Have you ever tried papaya with pudding inside? Or maybe other fruit/pudding combinations?

I’m curious to read about your experiences and thoughts in the comments.