Tender Coconut Kheer

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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!

tender coconut kheer with nuts topping is placed in small brass bowl served in brass plate

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!

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.

 

Tender coconut kheer is displayed in brass bowl served over the plate with wooden spoon aside

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Tender Coconut Kheer


  • Author: Nithya Narasimhan
  • Prep Time: 2 minutes
  • Cook Time: 15 minutes
  • Total Time: 17 minutes
  • Yield: 4 1x

Description

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!  


Ingredients

Scale
  • 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

Instructions

To Grind:

  1. Take half tender coconut pulp along with coconut water and pulse for few seconds and keep aside.

How to make tender coconut kheer:

  1. Heat up milk and cardamom seeds over a medium heat and boil for 5 to 10 mins over a medium heat.
  2. Add condensed milk and sugar, constantly stir for 5 mins.
  3. Finally add chopped tender coconut pulp and simmer over a low heat for 5 mins.
  4. Add in chopped nuts .Tender coconut kheer is ready to be served.
  5. Serve them chilled.

Notes

  • 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 instead of condensed milk. 

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

  • 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.

  • Category: Dessert, Drinks, indian dessert, Snacks/sweet
  • Cuisine: Indian, south Indian

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