Here’s an interesting dessert recipe from the South Indian cuisine – Elaneer Payasam, which is a no-cook creamy coconut payasam or kheer. This creamy and delish payasam is made with tender coconut, sugar, coconut water, coconut milk and nuts, that are just blended and mixed together. Thus, also makes this sweet dish very easy to prepare. It is also gluten-free and vegan. So, there’s absolutely no reason for you to miss it!
About Elaneer Payasam
Tender coconut or coconut water is called ‘elaneer’ or ‘ilaneer‘ in a few South Indian languages and ‘nariyal malai’ in Hindi.
Payasam refers to Kheer and hence the name of this sweet treat is Tender Coconut Kheer or simply Elaneer Payasam. It is also called Karikku Payasam in Kerala.
Thus, this sweet, made with tender coconut, is a delicate and refreshing dessert rooted in the culinary traditions of South India, particularly in the coastal regions like Kerala and some parts of Tamil Nadu.
Its origins are closely tied to the abundant coconut trees that thrive in these areas, making it a quintessential ingredient in the regional diet.
This tender coconut flesh or malai is found in coconuts, which have water. As the flesh matures, the water becomes lesser. In South Indian temple culture, payasams have long been a key component of prasadam (sacred offerings).
Additionally in many households, while traditional variants like Rice Payasam and ada pradhaman dominated, Elaneer Payasam emerged as a lighter, more contemporary alternative, likely introduced to cater to evolving palates while retaining traditional roots.
In modern times, Elaneer Payasam has become a staple in festive celebrations, weddings, and special occasions, especially in Kerala, where this sweet aligns with the ethos of simplicity and elegance in culinary traditions.
For my recipe or Elaneer Payasam, use only the tender coconut meat or flesh that is soft, wiggly, juicy, moist and sweet in taste. Do not use the mature coconut flesh.
This recipe has many variations with one that can also be made with dairy-based milk or sweetened condensed milk.
About My Recipe
My Elaneer Payasam recipe is a plant-based one. Thus, made with coconut milk, coconut water and sugar. You can also use jaggery as a sweetener.
This one has a a very light brown color as I used raw sugar. The cashews add a lovely crunch to the otherwise smooth and creamy payasam, full on with the flavors of coconut. All this also make the taste paramount.
Like I said, this recipe of Elaneer Payasam is a dish that doesn’t require any cooking, and if you have the coconut milk ready, it gets done within 15 minutes. Makes for a lovely vegan and gluten-free dessert to satisfy those sweet cravings.
Elaneer Payasam embodies the soul of South Indian cuisine: minimal ingredients, natural flavors, and a balance of tradition and innovation.
How to make Elaneer Payasam
Puree Elaneer (Tender Coconut)
1. Take 1 cup roughly chopped tender coconut, ½ cup coconut water and 7 tablespoons sugar in a blender.
2. Blend these ingredient finely.
3. Transfer this blended tender coconut mixture in a bowl or pan.
Make Elaneer Payasam
4. Pour 1 cup thick coconut milk (canned or homemade) in the bowl or pan. Additionally, add ¼ teaspoon green cardamom powder or as required.
5. Mix thoroughly.
6. Add 7 to 8 sliced or chopped cashews (save some for garnish). Mix again.
Taste test and if less sweet, add more sugar according to taste and mix to dissolve it.
7. Cover the bowl with a lid and refrigerate for an hour or more.
Serve Elaneer Payasam chilled or cold garnished with the reserved chopped cashews.
Expert Tips
- Choice of milk: In my recipe, I have used a plant-based coconut milk to make it vegan. But if you want to make it only vegetarian, you can also use dairy-based whole milk or sweetened condensed milk. For the dairy milk, let it thicken slightly by simmering it for some minutes. Then, cool and mix it with the blended mixture.
- Adding coconut: You can also finely chop half of the tender coconut and puree the remaining half with ¼ cup coconut water. The tender coconut can be ground or blended coarsely or finely according to what you prefer.
- Choice of sweeteners: You can add your preferred sweeteners in this recipe. Some nice choices are jaggery, coconut sugar, palm sugar, date syrup or date powder and brown sugar.
- Adjusting consistency: To adjust the consistency of the payasam, add some more coconut water, if desired.
- Additional flavorings: You can add rose water or kewra water for extra flavors.
- Adding texture: Preferred nuts like almonds, pistachios, cashews, pecans, etc. can be added for extra texture. Cashews and raisins can be fried in ghee or coconut oil and then added.
FAQs
Elaneer Payasam is a traditional South Indian dessert prepared using tender coconut (elaneer), coconut water, coconut milk or milk or condensed milk, and sugar/jaggery, often topped with nuts for added flavor. It is a light, refreshing, and mildly sweet payasam that highlights the natural flavors of tender coconut.
Yes, it can be made vegetarian by replacing coconut milk with diary-based whole milk or even sweetened condensed milk.
This payasam is especially popular in Kerala and Tamil Nadu. Its ingredients reflect the tropical abundance of these regions, particularly the availability of fresh tender coconuts.
Yes, you can skip sugar entirely if the tender coconut water and pulp are naturally sweet. Alternatively, you can use natural sweeteners like jaggery, palm sugar, coconut sugar, date syrup etc. to suit your taste.
Sure, you can prepare this dish a few hours in advance and refrigerate it. However, it is best consumed fresh to retain the delicate flavors of tender coconut. If refrigerated, serve it chilled for a refreshing experience.
More South Indian Sweets To Try!
Sweets Recipes
South Indian Food Recipes
Halwa Recipe
Sweets Recipes
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Elaneer Payasam Recipe
Ingredients
To Puree
- 1 heaped cup tender coconut – roughly chopped
- ½ cup coconut water
- 7 tablespoons raw sugar or 6 tablespoon regular white sugar, add as required
More Ingredients
- 1 cup Coconut Milk – canned and thick or first extract of homemade coconut milk
- ¼ teaspoon green cardamom powder or add as required
- 7 to 8 cashews – sliced or chopped, or 6 to 7 blanched and peeled almonds, slivered
Instructions
- Take the tender coconut, coconut water and sugar in a blender or mixer.
- Blend these ingredients together finely in the blender or mixer.
- Transfer the blended mixture into a bowl or pan.
- Pour thick coconut milk (canned or homemade).
- Sprinkle green cardamom powder. Mix thoroughly.
- Add chopped cashews (serving some for garnish) and mix again.
- Taste test and if the payasam feels a tad less sweet to you, add some more sugar according to taste. Mix and stir to dissolve the sugar.
- Refrigerate Elaneer Payasam for a hour or more. Serve it chilled or cold garnished with the chopped cashews.
Notes
- Make sure to use tender coconut only that is soft, wiggly and jelly like. Do not use the mature coconut meat which is usually hard.
- You could use milk instead of coconut milk. But with milk, you will need to simmer it for some minutes until it thickens slightly. Let it cool and then mix with the blended ingredients.
- Adjust the consistency of the payasam by adding some more coconut water if desired.
- You could also finely chop half of the tender coconut and puree the remaining half with ¼ cup coconut water. The chopped tender coconut bits can be added to the payasam for some texture.
- Opt to fry cashews and raisins separately in coconut oil or ghee if you like.
- Feel free to add your choice of preferred sweeteners and nuts.
