Elaneer Payasam | Tender Coconut Kheer (3 Variations)

Elaneer Payasam makes great use of coconut. Made with coconut milk, tender coconut pulp, and a bit of coconut water, this Tender Coconut Kheer is delicious and a great addition to a Vishu Sadya or Onasadya.

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I first posted this recipe for Elaneer Payasam for Vishu in 2014. 🙂 That was then and this is now, but my love for this dessert from Kerala remains unabated.

Elaneer Payasam is mildly sweet and loaded with the many flavours and textures from the use of coconut in its many forms. The coconut milk and the ground tender coconut pulp lend this kheer a richness and subtle flavour while the bits of coconut pulp lend it it a nice texture and a mellow flavour. 

It is quite unlike any of the other payasams and can also serve as a refreshing drink in Summer.

Tips to Make a Great Elaneer Payasam

• Choose a green coconut (Tender Coconut, as it is called in India) with lots of water and truly tender coconut meat or a thin layer of coconut meat. We call this “Patla Malai” in Mumbai. This thin, tender coconut meat has quite a different flavour profile as well as texture from the matured coconut meat and that makes all the difference.
• Use coconut water to adjust the consistency of the Kheer, if needed. Of course, you could also use water or thin coconut milk.

Other Payasam or Pradhaman Recipes from Kerala

Kerala is a state that has several delicious Payasams (or Pradhaman as they call it in Malayalam) and here are a few you can try:

• Kadala Parippu Payasam | Parippu Pradhaman | Chana Dal Kheer
• Ada Pradhaman
• Palada Pradhaman
• Nei Payasam | Sharkara Payasam: Temple Style Rice and Jaggery Kheer from Kerala
• Aravana Payasam | Aravanam | Kerala Red Rice and Jaggery Kheer

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How to Make Elaneer Payasam | Tender Coconut Kheer

Recipe 1: The Traditional Elaneer Payasam

1. Grind 1/2 cup tender coconut meat along with 1/4 cup coconut water to a coarse paste.
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2. Chop 1/2 cup tender coconut meat to small pieces.
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3. In a heavy-bottomed vessel, bring 500 ml of milk to a boil.
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4. Add 4 tbsp sugar and simmer till the milk thickens and reduces to 1/2 the quantity (~250 ml).

   Note: Stir constantly to ensure the milk does not stick to the bottom of the vessel and char.
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5. Now, add a pinch of cardamom powder and mix well.
6. Turn off the heat and let the milk cool to room temperature.
7. Add the ground coconut meat, the chopped coconut meat, and 1/2 cup coconut milk. Mix well.
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8. If the Elaneer Payasam is very thick, add a little coconut water (or regular water) and mix well.
9. In a small tempering ladle or pan, melt 1/2 tsp ghee.
10. Add 4 split cashews and stir-fry till they start to brown.
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11. Add the fried cashew to the Elaneer Payasam.
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Recipe 2: The Vegan, No-Cook Version of the Elaneer Payasam

1. Grind 1/2 cup tender coconut meat with 1/4 cup coconut water.
2. Chop 1/2 cup tender coconut meat to fine bits.
3. Mix together 1/4 coconut water, 1.5 cup coconut milk, and 4 tbsp sugar.
4. Stir-well till the sugar dissolves.
5. Now, add the ground coconut meat paste, the tender coconut bits, and a pinch of cardamom powder, and mix well.
6. In a small tempering ladle or pan, heat 1/2 tsp coconut oil.
7. Add 4 split cashews and stir-fry till they start to brown.
8. Finally, add the fried cashew to the Elaneer Payasam.

Recipe 3: Elaneer Payasam with Condensed Milk

1. Add 1/4 cup warm water to 3/4 cup sweetened condensed milk.
2. Mix well so that the condensed milk is diluted.
3. Grind 1/2 cup tender coconut meat with 1/4 cup coconut water.
4. Chop 1/2 cup tender coconut meat to fine bits.
5. Now, mix together the diluted condensed milk, 1/2 cup thick coconut milk, the ground coconut meat paste, the tender coconut bits, and a pinch of cardamom powder.
6. If the Elaneer Payasam is very thick, add a little coconut water (or regular water) and mix well.
7. In a small tempering ladle or pan, melt 1/2 tsp ghee.
8. Now, add 4 split cashews and stir-fry till they start to brown.
9. Add the fried cashew to the Elaneer Payasam.

Serving Suggestions

1. Let this Tender Coconut Kheer rest for at least 30 minutes before serving. In addition, you can chill it in the refrigerator.
2. Enjoy Elaneer Payasam chilled or at room temperature.

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Recipes for Elaneer Payasam | Tender Coconut Kheer: 3 Variations

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Elaneer Payasam | Tender Coconut Kheer

Aruna

Elaneer Payasam is rich, mellow, mildly sweet, and of course, delicious! Easy to make, this traditional Tender Coconut Kheer is sometimes a part of Sadya (the elaborate meals served on festive occasions in Kerala) and can be served as a Summer drink as well.

I have given you 3 recipes for this yummy dessert; the traditional, the vegan (and no-cook), and an easier version of the traditional recipe with condensed milk. Now you have no reason not to make it!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Cooling Time 10 minutes mins

Total Time 40 minutes mins

Course Dessert, Sweets

Cuisine Gluten Free, Indian, Kerala, South Indian, Vegan, Vegetarian

Servings 4 People

Calories 267 kcal

Equipment

• Heavy-bottomed Vessel (1 litre capacity)
• Small pan
• Ladle
• Spoon
• Mixer-Grinder
• Chopping Board and Knife

Ingredients

  

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Ingredients for the Traditional Elaneer Payasam

• 1 Cup Tender Coconut Meat
• 1/4 Cup Tender Coconut Water
• 500 ml Milk
• 1/2 Cup Thick Coconut Milk
• 4 tbsp Sugar
• 1/2 tsp Ghee
• 4 Cashews (Split)
• A Pinch Cardamom Powder

Ingredients for the Vegan Version of Elaneer Payasam

• 1 Cup Tender Coconut Meat
• 1/4 Cup Tender Coconut Water
• 1.5 Cup Thick Coconut Milk
• 4 tbsp Sugar
• A Pinch Cardamom Powder
• 1/2 tsp Coconut Oil
• 4 Cashews (Split)

Ingredients for the Elaneer Payasam with Condensed Milk

• 1 Cup Tender Coconut Meat
• 3/4 Cup Condensed Milk (Sweetened)
• 1/4 Cup Warm Water
• 1/4 Cup Tender Coconut Water
• 1/2 Cup Thick Coconut Milk
• 4 tbsp Sugar
• A Pinch Cardamom Powder
• 1/2 tsp Ghee
• 4 Cashews (Split)

Instructions

 

Recipe for the Traditional Elaneer Payasam

• Grind 1/2 cup tender coconut meat along with 1/4 cup coconut water to a coarse paste.
• Chop 1/2 cup tender coconut meat to small pieces.
• In a heavy-bottomed vessel, bring 500 ml of milk to a boil.
• Add 4 tbsp sugar and simmer till the milk thickens and reduces to 1/2 the quantity (~250 ml).

  Note: Stir constantly to ensure the milk does not stick to the bottom of the vessel and char.
• Now, add a pinch of cardamom powder and mix well.
• Turn off the heat and let the milk cool to room temperature.
• Add the ground coconut meat, the chopped coconut meat, and 1/2 cup coconut milk. Mix well.
• If the Elaneer Payasam is very thick, add a little coconut water (or regular water) and mix well.
• In a small tempering ladle or pan, melt 1/2 tsp ghee.
• Add 4 split cashews and stir-fry till they start to brown.
• Add the fried cashew to the Elaneer Payasam.

Recipe for the Vegan, No-Cook Version of the Elaneer Payasam

• Grind 1/2 cup tender coconut meat with 1/4 cup coconut water.
• Chop 1/2 cup tender coconut meat to fine bits.
• Mix together 1/4 coconut water, 1.5 cup coconut milk, and 4 tbsp sugar.
• Stir-well till the sugar dissolves.
• Now add the ground coconut meat paste, the tender coconut bits, and a pinch of cardamom powder, and mix well.
• In a small tempering ladle or pan, heat 1/2 tsp coconut oil.
• Add 4 split cashews and stir-fry till they start to brown.
• Add the fried cashew to the Elaneer Payasam.

Recipe for the Elaneer Payasam with Condensed Milk

• Add 1/4 cup warm water to 3/4 cup sweetened condensed milk.
• Mix well so that the condensed milk is diluted.
• Grind 1/2 cup tender coconut meat with 1/4 cup coconut water.
• Chop 1/2 cup tender coconut meat to fine bits.
• Mix together the diluted condensed milk, 1/2 cup thick coconut milk, the ground coconut meat paste, the tender coconut bits, and a pinch of cardamom powder.
• If the Elaneer Payasam is very thick, add a little coconut water (or regular water) and mix well.
• In a small tempering ladle or pan, melt 1/2 tsp ghee.
• Add 4 split cashews and stir-fry till they start to brown.
• Add the fried cashew to the Elaneer Payasam.

Serving Suggestions

• Let this Tender Coconut Kheer rest for at least 30 minutes before serving. You can also chill it in the refrigerator.
• Enjoy Elaneer Payasam chilled or at room temperature.

Nutrition

Calories: 267 kcalCarbohydrates: 23 gProtein: 6 gFat: 18 gSaturated Fat: 14 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 2 gCholesterol: 17 mgSodium: 73 mgPotassium: 374 mgFiber: 2 gSugar: 20 gVitamin A: 209 IUVitamin C: 1 mgCalcium: 171 mgIron: 2 mg

Keyword Coconut Kheer, Elaneer Payasam, Kheer, No Cook Elaneer Payasam, No Cook Recipe, Payasam, Tender Coconut Kheer, Tender Coconut Payasam, Vegan Elaneer Payasam, Vegan Tender Coconut Kheer

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!