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.