Name: Tender Coconut Kheer
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 4
Cuisine: Indian
Ingredients: 1 1/2 cups Tender coconut pulp; 1 cup Coconut water; 3/4 cup Condensed milk; 2 cup Milk; 2 tbs Sugar; 4 pods Cardamom seeds; 2 tbs Dry fruits

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This creamy tender coconut kheer is incredibly delicious with delicate bites of tender coconuts, perfect balance of sweetness is by far the easiest tender coconut recipes I’ve ever made- and one of the best!

Kheer, also called Payasam a chilled South Indian dessert made of slow cooking adding milk and sugar.

This Tender coconut Kheer/ Elaneer payasam has become our family favourite, Every single time I make it came out so perfectly.

This tender coconut kheer is very simple to make and it tastes beyond delicious. Sweetened milk with tiny bits of tender coconut makes you to crave more and it’s HEAVENLY!

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Variations You Can Make:

Palmyra ( Nungu)– You can make this recipe using Palmyra. This taste delicious because of the texture & taste of Palmyra.

Elaneer Payasam with Jaggery: Firstly, Take 1/2 cup jaggery and water in the saucepan, stir over medium heat until the jaggery completely dissolves and it slightly thickens. Strain the mixture and keep it aside. This can be replaced condensed milk.

Nuts: You can add any nuts like almonds, cashews, raisins of your choice.

Coconut: If you would like to add coconut, add 2 tbs of thinly chopped coconut, fried in ghee to a golden brown. That can be added to elaneer payasam.

How to make sugar-free Elaneer payasam?

Yes, you can use artificial sweeteners to Kheer.

How do you Serve Tender coconut Kheer?

This can be served either cold or hot. My personal favourite is to have a chilled tender coconut payasam.

How do you store Elaneer payasam?

Keep them in the refrigerator for 3 days. I have kept this elaneer payasam in the freezer it keeps well for a week. Since it has thickened it has become more creamy and tasted like Kulfi.

How to make tender coconut kheer/Elaneer Payasam step by step pictures:

ingredients to make tender coconut kheer is displayed — These all the Ingredients to make tender coconut payasam

milk is being boiled with cardamom in sauce pan over stove — Heat up some milk in sauce pan over a medium heat, add crushed cardamoms

milk is being boiled in sauce pan over the stove — Bring the milk to boil

condensed milk is being poured to the hot boiling milk over the stove — Pour in some condensed milk

sugar is being added to the milk in sauce pan — Add some sugar

In a sauce pan milk and cardamom pods is added and placed over a stove top — Stir well until the sugar dissolves. let it simmer in medium heat for 5 mins.

roughly chopped tender coconut pieces are kept in brass plate — Mean while, take some tender conconut, roughly chop few coconut pieces and keep aside. The other half to grind.

Tender coconut pulp is being added to blender — Add some tender coconut pieces in blender

coconut water is being added to coconut pulp in blender — Pour in some coconut water

pulsed coconut mixture in blender — Pulse them for few seconds

Tender coconut pulp in blender is being added to hot boiling milk — Now pour this mixture to the boiling milk and stir well.

chopped tender coconut pieces in brass plate is being added to hot boiling milk in stovetop — Add roughly chopped tender coconut pieces to boiling milk. simmer for 5 mins over a low heat.

Tender coconut Kheer is ready to be served.

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Carrot Halwa
Pazham Pori

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