Elaneer Payasam Tender Coconut Kheer

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.

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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, 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.