Tender Coconut Payasam

Ever wish dessert could cool you down instead of heating things up? 

This Tender Coconut Payasam (Elaneer Kheer) does just that—creamy milk and coconut blend with juicy tender coconut for a dessert that’s rich yet refreshingly light. It’s the perfect way to celebrate mango season’s cooler counterpart: the queen of summer coconuts.

A Kerala Classic with a Summer Twist

Payasam (or kheer) is a beloved Indian pudding, traditionally made with rice or vermicelli simmered in milk and sugar. 

In Kerala, Elaneer Payasam elevates this classic by using tender coconut water and flesh, adding layers of tropical flavor and natural sweetness. The result? A dessert that’s as authentic as it is innovative.

Why You’ll Love This Payasam

• Naturally cooling: Tender coconut water hydrates and refreshes.
  
• Creamy richness: Full-cream milk and condensed milk create a velvety base.
  
• Minimal starch: No rice or vermicelli—just coconut and milk.
  
• Quick to make: Ready in under an hour with simple steps and ingredients.
  

Ingredient Breakdown

• Full-Cream Milk: Reduces into a thick, creamy canvas for sweet coconut flavors.
  
• Sweetened Condensed Milk: Instantly sweetens and thickens without granulated sugar.
  
• Tender Coconut Puree & Pieces: The star—brings natural sweetness, fiber, and that distinct coconut aroma.
  
• Thick Coconut Milk: Amplifies the coconut punch and adds body.
  
• Cardamom Powder: Warm, floral spice that balances sweetness.
  
• Cashew Nuts: Ghee-roasted for a buttery crunch and nutty depth.
  
• Ghee: Delivers a rich aroma and luxurious mouthfeel.
  

🌿 Vegan Swap: Replace dairy milk and condensed milk with coconut milk and coconut cream—skip the ghee-roasted cashews or use coconut oil–roasted almonds for garnish.

Here’s How It All Comes Together

You’ll start by reducing full-cream milk in a deep saucepan—stirring constantly so it doesn’t burn and scraping the sides to incorporate every bit of flavor. Once it’s about half its original volume, stir in sweetened condensed milk and a hint of cardamom powder, then let it cool.

Meanwhile, roast cashews in ghee until golden. In a blender, create thick coconut milk by grinding fresh grated coconut with water and straining through muslin. Next, puree tender coconut flesh with its water until silky smooth, then chop some into bite-sized chunks.

When your milk mixture is cool, fold in the tender coconut puree, thick coconut milk, and fresh coconut pieces. Stir gently to combine, then finish by sprinkling in the roasted cashews just before serving.

💡 Pro Tip: Reduce the milk on low heat and stir frequently to prevent scorching. For extra indulgence, swirl in a teaspoon of vanilla extract.

What Goes Along

This payasam stands beautifully on its own, but you can elevate the experience:

• Fresh Fruits: Sliced mangoes, berries, or pineapple chunks.
  
• Puffed Rice: Adds a playful crunch.
  
• Warm Appams or Idiyappam: Traditional rice pancakes and strings that soak up the payasam.
  

How to Serve

Serve slightly chilled or at room temperature in small bowls. Garnish with a few extra chopped tender coconut pieces or a sprinkle of crushed pistachios for color contrast.

Packing & Storage Tips

• Refrigerate in an airtight container for up to 2 days—the flavors deepen overnight.
  
• Freezing: Avoid freezing; the texture of milk and coconut may separate.
  
• Lunchbox Friendly: Pack in a leak-proof jar and keep chilled until serving.
  

Party & Bulk Preparation

For gatherings, double or triple the recipe and reduce milk in large batches. Keep your payasam warm in a slow cooker on the “warm” setting, adding tender coconut puree just before serving to preserve its texture.