Coconut Kheer is a south Indian vegan dessert. We call it kheer & people in south India traditionally call it Payasam. Primarily prepared during festivals & special occasions, the payasam tastes similar to our regular kheer.


There are certain things I want to tell about the coconut kheer.

Exciting Facts About Coconut Kheer (Payasam)

First thing, it is a traditional variety of kheer. We use rice. They use coconut in the kheer. Second, you won’t get it at sweet shops. I mean, you can buy coconut laddu but not kheer. That’s not a big deal because today I will show you how to make this recipe at home.

Third, I have used homemade condensed milk instead of sugar or jaggery. Fourth, the cooking process is unique. Regular kheer requires a long process of boiling & cooking. Keeping this in mind, I have made the coconut kheer a bit differently.

If ingredients are the same, then what’s the difference between coconut kheer & regular kheer. Let’s checkout.

Coconut Kheer v/s Regular Kheer

The difference here is the base. Regular kheer has rice & milk base. On the other hand, coconut kheer, aka payasam, has a base of coconut malai & coconut water.

Can you imagine kheer without rice? NO. Try coconut kheer.😁😁 Since we are not using rice, the time to make coconut kheer reduces drastically. The other aspect is there’s more negligible cooking & more mixing off your gas stove.

ऐसी रेसिपी पकाने में मज़ा आता हे जहाँ उबालना, पकाना, तड़का लगाना कम हो. मज़ेदार बात ये हैं की अपनी नारियल खीर ऐसी ही हैं।

Let’s get on to the ingredient list now.

Coconut Kheer Ingredients

The items I have used in this nariyal kheer are similar to our regular rice kheer. On the contrary, some items are exceptional. Let’s discuss what they are:

Milk

Milk is our base ingredient. I have already told this & telling it again – Use full-fat milk and not cow milk. For thick & creamy consistency, full-fat milk is what we need.

Cardamom Powder

To give a unique fragrance, we will be using elaichi powder her which is cardamom in English. You can switch cardamom with nutmeg (javitri/jaifal). Nutmeg is vital; hence use it carefully, or else it will spoil the taste.

Coconut Fat aka Coconut Malai

Coconut malai is our star ingredient. Use fresh malai. Take out malai from coconut only when you are about to use it. Don’t take out the malai beforehand & store. The problem is it won’t remain soft. One more thing, don’t use desiccated coconut because that’s a different item.

Coconut Water

Alike coconut malai the coconut water is also our star ingredient. The coconut water adds the authentic south Indian taste that we love. Hence, why use artificial essence when we have a natural one on hand. Trust me, and you will love the coconut flavour kheer made using coconut water.

Heavy Cream

To make your nariyal kheer thick, we will use heavy cream. I have used Amul’s heavy cream. If you have milk malai, then go for it. There’s no problem with it.

Condensed Milk

Like I said above, I have used condensed milk and not sugar or jaggery. Jaggery will change the colour of your kheer. It will turn brown from white. Either you can use homemade condensed milk or a readymade one. If you pay attention, condensed milk is our substitute ingredient.

Dry Fruits

Almond, cashew, pistachio, red raisins are our dry fruits that will go in the coconut kheer. You can add other dry fruits as per your taste.

Now we will discuss the unique making process. Here we go.

How to Make South Indian Coconut Kheer at Home?

Rather than mixing everything in a pot & boiling it for a long time, I did something different. Now it’s not that I have done this for the first time. Refer to the poha kheer recipe or any other kheer variety on our YouTube channel.

Making the nariyal kheer involves two steps: Boil & Grind. Rest is just mixing all items.

What you have to do is first boil the milk & keep it aside to cool. That’s it. बस हो गया। गैस स्टोव का सिर्फ इतना ही काम था.

The next step is to make a thick slurry or, say, pulp by grinding the coconut malai & coconut water. The thickness & consistency of the coconut pulp is essential. Please do not add extra water to make it thin.

Mix boiled milk, coconut pulp, heavy cream, condensed milk in a bowl or a flat vessel. Garnish it with dry fruits. Your Coconut Kheer is ready. Toss the kheer into the freeze for an hour & serve chilled.

So, that was it with the coconut kheer recipe today.