Elaneer Payasam | Tender Coconut Kheer

It’s dessert time. Elaneer Payasam — an easy dessert with just three ingredients for those sweet tooth cravings. Today I am going to share a no-cook kheer or payasam(Tamil word for kheer) or dessert-smoothie recipe with coconut milk, coconut water (elaneer/ tender coconut), and sweetened condensed milk.

Spring is here and both the lunar and solar Indian new year’s days are right around the corner. I shared Ugadi (Kannada New Year) special panagam (dry ginger powder and jaggery relish) and spiced buttermilk previously and now it’s time for the dessert.

Any festival is incomplete without a sweet and when you are preparing a feast, including one or two simple recipes makes the preparation process easy. This three-ingredient tender coconut kheer is one such recipe. (Elaneer is the Tamil word for tender coconut)

I learned this recipe from my friend R, and I can’t thank her enough for this recipe. All you need to do is blend the coconut milk, coconut water, and sweetened condensed milk. That’s all. I have tried different variations with the base recipe, and we love all.

You can make this kheer not only during the festival time but also for parties, potlucks, and get-togethers. It’s a crowd-pleaser recipe, and it’s hard to say no to this delicious glass of kheer.

Jump To Links:

• Ingredients
• Instructions
• Variations

Variations:

I kept the recipe simple today. Instead of nuts and cardamom, I included saffron. I like the subtle flavor of saffron in this kheer. But you can add chopped nuts like walnuts, pistachios, almonds, cashews or cardamom or rose essence for additional flavor.

I haven’t tried adding cloves and vanilla in this kheer, but you can definitely give it a try. You can skip the condensed milk and add other sweeteners of your choice. Add some fruits or nut butter and convert this into a breakfast smoothie too. Unleash your creativity and whip up some delicious smoothies.

Before getting into the recipe, I want to share about the copper mugs in which I served this kheer.

Copper Mugs:

I would like to thanks Moscow Muled for sending these beautiful copper mugs. I love these beautiful mugs with a smooth rim, and all their mugs are handmade. Nothing can beat the handmade artisan creations.

PS-  I received this product for review from Moscow Muled, but the opinions and thoughts expressed here are my own.

What I love about the mugs is,

• It’s light-weight but huge. Each copper mug holds 16oz, and this generous size makes it perfect for serving cold drinks with ice.
• The smooth rim and that golden handle. The elegant design makes it a great kitchen decor as well.
• The nickel coating inside the copper mug. We all know copper reacts with acidic solutions and even with chemicals in the water. The high-grade nickel coating prevents those reactions, and now I can serve lemonade or tamarindo (recipe coming soon) in my copper mugs. You can read more about the nickel-coating in their FAQ section.
• Last but not least, the price. The price of a single mug is $12.50. This copper-mug inevitably falls under the budget-friendly gift ideas.

Ok, now without any further ado, here is the elaneer payasam or tender coconut kheer.

Ingredients:

• 1 13.5 oz coconut milk can
• 4 tbsp sweetened condensed milk
• 1 14 oz coconut water
• 5 saffron strands + few more to garnish
• 2 tbsp warm water.

Instructions:

• Soak the saffron strand in warm water for 5 minutes.
• Add the coconut milk and the sweet condensed milk to a blender. (You can use hand-blender as well)

• Blend until the sweet condensed milk is well combined.

• Now add the coconut water and mix it. No need to blend it again.

• Add the soaked saffron (including the water) and refrigerate.
• Garnish it with the remaining saffron strands. Serve cold.

Recipe Notes-

• Adjust the sweet according to our preference.
• You can make it vegan by using coconut sugar or other vegan sugar instead of condensed milk.
• Instead of saffron strands, you can enhance the flavor with one or two cardamom pods or by adding 1 to 2 drops of rose essence.
• You can make it healthy by adding nuts, chia seeds, etc.

PS:  If you try this elaneer payasam recipe, please don’t forget to comment and rate this recipe. Also, please check out my videos and do subscribe to my YouTube channel. 

Other kheer recipes from my archives-

• Vegan nuts kheer
• Poha kheer
• Rice and walnut kheer
• Carrot Kheer
• Tapioca Pearls Kheer

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5 from 5 votes

Coconut Water Kheer | Elaneer Payasam

Elaneer Payasam with just three ingredients for those sweet tooth cravings - a no-cook kheer with coconut milk, coconut water, & sweetened condensed milk.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Dessert

Cuisine: Fusion

Servings: 3

Calories: 404kcal

Author: Srividhya G

Ingredients

• ▢ 13.5 oz coconut milk can 1 13.5 oz can
• ▢ 4 tbsp sweetened condensed milk
• ▢ 14 oz coconut water 1 14 oz can
• ▢ 5 saffron strands + few more to garnish
• ▢ 2 tbsp warm water

Instructions

• Soak the saffron strand in warm water for 5 minutes.
• Add the coconut milk and the sweet condensed milk to a blender. (You can use hand-blender as well)
• Blend until the sweet condensed milk is well combined.
• Now add the coconut water and mix it. No need to blend it again.
• Add the soaked saffron (including the water) and refrigerate.
• Garnish it with the remaining saffron strands. Serve cold.

Notes

• Adjust the sweet according to our preference.
• You can make it vegan by using coconut sugar or other vegan sugar instead of condensed milk.
• Instead of saffron strands, you can enhance the flavor with one or two cardamom pods or by adding 1 to 2 drops of rose essence.
• You can make it healthy by adding nuts, chia seeds, etc.

Nutrition

Calories: 404kcal | Carbohydrates: 27g | Protein: 6g | Fat: 33g | Saturated Fat: 29g | Cholesterol: 9mg | Sodium: 193mg | Potassium: 765mg | Fiber: 4g | Sugar: 22g | Vitamin A: 70IU | Vitamin C: 7.4mg | Calcium: 128mg | Iron: 2.5mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Update Notes: This recipe was originally posted in 2015 but now updated with new photos and fresh content.

Submitting this post for Blogging Marathon #98 under the theme “Cook for any Festival or Special day” – A 3-day marathon for four weeks. Check out the other participants’ details here.