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    Home » Paayasam/Kheer » Vegan Carrot Kheer | Carrot Payasam

    Vegan Carrot Kheer | Carrot Payasam

    Posted on December 5, 2016 · Last Updated on December 7, 2021 · By Srividhya G · 20 Comments

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    Vegan Carrot Khee or Carrot Payasam collage with text overlay

    A simple and flavorful Vegan Carrot Kheer or Carrot Payasam, prepared with carrot puree and coconut milk and sweetened with cane sugar.

    Overhead on the healthy Vegan Carrot Kheer or Carrot Payasam served in two white bowls

    Vegan Carrot Kheer or Carrot Payasam

    After starter and main dish, the third recipe is, of course, going to be dessert. :-) You can prepare tons of dessert with carrots.I have already posted  carrot halwa. With Karthigai Deepam festival right around the corner, I thought of preparing kheer or payasam. So here comes the Vegan carrot kheer, prepared with carrot puree and coconut milk and sweetened with cane sugar.

    This is a super simple recipe and I prepared it as semi-homemade recipe. I used store bought coconut milk. But preparing coconut milk at home is not difficult either. I have explained it in the notes section. With vegan friends around, I am experimenting a lot of day-to-day vegan recipes.

    Initially working without any milk products was quite challenging especially when it comes to kheer, as ghee and milk are one of the key ingredients. But coconut milk is a great substitute and you can always use vegan butter for tempering the dry fruits and nuts.

    Closeup on the inviting Vegan Carrot Kheer or Carrot Payasam decorated with various ingredients and served with a spoon

    For this recipe, I did not add any tempering and I need to say that this kheer tasted heavenly even without dry fruits, nuts etc. No, I am not exaggerating. The sweet carrot with coconut milk, sugar, cardamom, and cloves is a great combo and this is a perfect dessert for any occasion. We all loved this dessert very much and we gulped it down right after the photo shoot. :-)

    Non – Vegan Alternatives:

    • Of course, instead of coconut milk, regular milk can be used.
    • Along with cane sugar, condensed milk can be used for additional rich flavor.
    • You can temper dry fruits and nuts in ghee and add it to the kheer.

    Vegan Carrot Kheer | Carrot Payasam Recipe

    Ingredients:

    • Carrots – 2
    • Water – 2 cups + 1 cup
    • Cloves – 3
    • Cardamom – 2
    • Cane Sugar – ¾ cup
    • Thick Coconut Milk – 1.5 cups
    • For garnish – saffron threads

    Prep – work:

    • Peel and chop the carrots roughly into small cubes or circles.
    • Dry grind the elaichi and cloves into a coarse powder.

    Steps:

    • Add the chopped carrots to a heavy bottom pan and add 2 cups of water and let it cook for about 20 minutes in medium heat or until the carrots are soft and tender.

    Add the chopped carrots to a heavy bottom pan

    • After 20 minutes, turn off the heat and let it cool down for about 10 minutes.
    • Drain the carrot pieces and puree them. Do not discard the steaming water.

    Adding puree to the steaming water and mix well with cane sugar, powdered elaichi and cloves

    • Now add this puree to the steaming water and mix well. Add one more cup of water.
    • Add the cane sugar, powdered elaichi, and cloves and simmer it for 5 minutes.

    Adding the coconut milk and mixing well

    • Then add the coconut milk and mix well.
    • Let it simmer on low heat for 2 to 3 minutes and turn off the heat.

    That’s it. Yummy carrot kheer is ready. You can garnish it with saffron threads and drizzle some coconut milk on top.

    Incredible Vegan Carrot Kheer or Carrot Payasam sered with nuts and petals around the two white bowls on a wooden table

    Notes:

    • I cooked my carrots on the stove top. But you can always microwave them or pressure cook them. Use your preferred and convenient way for cooking carrots.
    • Adjust the sugar as per your preference.
    • Instead of using saffron for garnish, you can add them to the kheer also.
    • Any dry fruits or nuts can be used for garnish.

    Preparing coconut milk:

    • For 1 half of freshly grated coconut ( Break the coconut into two halves and grate the one half) add 1 cup of lukewarm water and grind it. Squeeze out the milk and this is the first and thick coconut milk. Grind again by adding 1 cup of water and extract the milk and this is the second and thin coconut milk. For this recipe, you need thick coconut milk.

    Enjoying Vegan Carrot Kheer aka Carrot Payasam? You will love these, too:

    • Aval Payasam | Poha Kheer | Flattened Rice Pudding
    • Carrot Rice
    • Rice Kheer
    • Mixed Nuts Kheer | Vegan Kheer Recipes
    • Godhumai Payasam | Broken Wheat Kheer – Guest Post From Swapna

    Have you made made this recipe?

    If you’ve made this Vegan Carrot Kheer or Carrot Payasam recipe, please share it with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

    📖 Recipe

    Side shot of the two white bowls full of the delicious Vegan Carrot Kheer or Carrot Payasam
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    5 from 2 votes

    Vegan Carrot Kheer | Carrot Payasam

    A simple and flavorful Vegan Carrot Kheer or Carrot Payasam, prepared with carrot puree and coconut milk and sweetened with cane sugar.
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Dessert
    Cuisine: Indian
    Servings: 4
    Calories: 328kcal
    Author: Srividhya G

    Ingredients

    • 2 Carrots
    • 2 cups Water + 1 cup
    • 2 Cardamom
    • ¾ cup Cane Sugar
    • 1.5 cups Thick Coconut Milk
    • For garnish - saffron threads

    Instructions

    Prep - work

    • Peel and chop the carrots roughly into small cubes or circles.
    • Dry grind the elaichi and cloves into a coarse powder.

    Steps

    • Add the chopped carrots to a heavy bottom pan and add 2 cups of water and let it cook for about 20 minutes in medium heat or until the carrots are soft and tender.
    • After 20 minutes, turn off the heat and let it cool down for about 10 minutes.
    • Drain the carrot pieces and puree them. Do not discard the steamed water.
    • Now add this puree to the steamed water and mix well. Add one more cup of water.
    • Add the cane sugar, powdered elaichi and cloves and simmer it for 5 minutes.
    • Then add the coconut milk and mix well.
    • Let it simmer in low heat for 2 to 3 minutes and turn off the heat.
    • That's it. Yummy carrot kheer is ready. You can garnish it with saffron threads and drizzle some coconut milk on top.

    Notes

    • I cooked my carrots on the stove top. But you can always microwave them or pressure cook them. Use your preferred and convenient way for cooking carrots.
    • Adjust the sugar as per your preference.
    • Instead of using saffron for garnish, you can add them to the kheer also.
    • Any dry fruits or nuts can be used for garnish.
    Preparing coconut milk:
    • For 1 half of freshly grated coconut ( Break the coconut into two halves and grate the one half) add 1 cup of lukewarm water and grind it.
    • Squeeze out the milk and this is the first and thick coconut milk.
    • Grind again by adding 1 cup of water and extract the milk and this is the second and thin coconut milk.
    • For this recipe, you need thick coconut milk.
    Non – Vegan Alternatives:
    • Of course, instead of coconut milk, regular milk can be used.
    • Along with cane sugar, condensed milk can be used for additional rich flavor.
    • You can temper dry fruits and nuts in ghee and add it to the kheer.
     

    Nutrition

    Calories: 328kcal | Carbohydrates: 43g | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Sodium: 39mg | Potassium: 295mg | Fiber: 1g | Sugar: 39g | Vitamin A: 5095IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 3mg

    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

    Sending this for BM 71.Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

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    Filed Under: Carrot, Festivals, Paayasam/Kheer, Sweets, Vegetables Tagged With: carrot payasam, carrot payasam with thengaipaal, carrot recipes, coconut milk carrot kheer, Desserts, easy dessert ideas, easy recipes, how to prepare carrot kheer, how to prepare carrot payasam, thengai paal carrot payasam, vegan carrot kheer, vegan carrot payasam

    Reader Interactions

    Comments

    1. Srivalli Jetti says

      January 03, 2017 at 1:32 am

      The carrot kheer looks amazing Srividhya, love that orange colour!

      Reply
      • Srividhya G says

        January 03, 2017 at 8:14 am

        Thanks Valli.

        Reply
    2. Pavani says

      December 19, 2016 at 11:10 am

      That’s a delicious looking carrot kheer. LOVE your presentation.

      Reply
      • Srividhya G says

        December 23, 2016 at 6:42 pm

        Eggless Jam Cookies

        Reply
    3. Harini-Jaya R says

      December 14, 2016 at 7:43 pm

      Looks very tempting.

      Reply
      • Srividhya G says

        December 15, 2016 at 7:22 am

        Thanks :-)

        Reply
    4. Priya Suresh says

      December 09, 2016 at 3:06 am

      Anything with coconut milk, goes directly to my fav dish, am in love with this vegan carrot kheer.

      Reply
      • Srividhya G says

        December 11, 2016 at 1:53 pm

        :-) Thanks Priya

        Reply
    5. ALBONI says

      December 08, 2016 at 7:04 pm

      Carrot kheer with coconut milk …yum ooo…. !!!

      Reply
      • Srividhya G says

        December 11, 2016 at 1:54 pm

        :-) Thanks Alboni

        Reply
    6. cookingwithsapana says

      December 08, 2016 at 9:48 am

      Carrot kheer looks very decadent. Nice use of carrots in three course meals.

      Reply
      • Srividhya G says

        December 11, 2016 at 1:55 pm

        Thanks :-)

        Reply
    7. Anu - My Ginger Garlic Kitchen says

      December 07, 2016 at 10:33 am

      Absoluelty pretty and droolicious looking carrot kheer, Srividhya. Love the fact this is vegan.

      Reply
      • Srividhya G says

        December 11, 2016 at 1:55 pm

        Thanks a lot Anu.

        Reply
    8. Anu Yalo says

      December 06, 2016 at 9:41 pm

      Looks yum!

      Reply
      • Srividhya G says

        December 07, 2016 at 8:19 am

        Thanks Anu.

        Reply
    9. jhumuhere says

      December 06, 2016 at 2:08 am

      what a brilliant idea to replace milk using coconut milk

      Reply
      • Srividhya G says

        December 07, 2016 at 8:35 am

        :-) Thanks Amrita.

        Reply
    10. Vaishali Sabnani says

      December 05, 2016 at 7:27 pm

      I like the idea of boiling the carrots to make the kheer..I normally add grated ones..lovely option and a must try.

      Reply
      • Srividhya G says

        December 05, 2016 at 7:29 pm

        :-) Thanks Vaishali. This method is easy.. errr Its just the lazy me ;-)

        Reply
    5 from 2 votes (2 ratings without comment)

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    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

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