Mysore Banana & Coconut Milk Recipe – Authentic Indian Sweet Drink

Last Updated on 2 months by Neha Deshmukh

Mysore Banana & Coconut Milk Recipe – Authentic Indian Sweet Drink

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Mysore Banana & Coconut Milk. It’s a sweet, cooling drink that instantly transports me back to summer holidays spent at my grandmother’s place. She always made this with bananas fresh from our garden, and the aroma alone was enough to make the heat disappear. It’s surprisingly easy to make, and I promise, it’s a taste of South India you won’t forget!

Why You’ll Love This Recipe

This isn’t just a drink; it’s an experience. It’s wonderfully refreshing, naturally sweet, and packed with flavour. Plus, it’s a fantastic way to use up ripe bananas! It’s perfect for a hot afternoon, a light dessert, or even a special occasion. You’ll love how simple it is to whip up, and how much everyone enjoys it.

Ingredients

Here’s what you’ll need to make this delightful drink:

• 1 kg Mysore Banana
• 1 cup grated coconut
• 3 cups water (plus extra if needed)
• 200 gm jaggery
• 6 shallots
• 0.5 tsp cardamom powder

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mysore Banana (Highlight unique qualities & regional variations)

Mysore bananas are key here! They’re smaller, sweeter, and have a unique flavour that really shines through. If you can’t find Mysore bananas, you can substitute with other sweet varieties like Elaichi bananas. Just be aware the flavour profile will be slightly different.

Jaggery (Discuss types & substitutes)

Jaggery is unrefined cane sugar, and it adds a beautiful caramel-like flavour. You can find it in dark or golden varieties – both work well. If you absolutely can’t find jaggery, you can use brown sugar as a substitute, but it won’t have quite the same depth of flavour. About ¾ cup of packed brown sugar would be a good starting point.

Grated Coconut & Coconut Milk (Explain fresh vs. packaged, milk consistency)

Freshly grated coconut is always best! It gives the drink a richer, more authentic taste. However, if you’re short on time, you can use store-bought grated coconut. For the coconut milk, ideally, you want a good balance of thick and thin milk. We’ll make both from the same coconut!

Cardamom Powder (Origin & flavour profile)

Cardamom is a staple in Indian sweets and drinks. It adds a warm, fragrant note that complements the banana and coconut beautifully. A little goes a long way, so don’t overdo it!

Shallots (Regional use & flavour contribution)

Don’t skip the shallots! They might seem unusual in a sweet drink, but they add a subtle savoury depth that balances the sweetness perfectly. They’re commonly used in South Indian cooking to add complexity to flavours.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel your Mysore bananas and mash them really well in a saucepan. You want them nice and smooth – no big chunks!
2. In another pan, melt the jaggery with a little water (about ¼ cup) over medium heat. Stir until it’s completely dissolved. Let this cool down completely. This is important, or it will affect the texture of the drink.
3. Now, for the coconut milk. Blend the grated coconut with 2 cups of water. Strain this mixture through a fine-mesh sieve or cheesecloth to extract the thick coconut milk.
4. Don’t throw away the leftover coconut pulp! Add the remaining 1 cup of water to it, blend again, and strain for the thin coconut milk. We want to use every bit of that coconut goodness.
5. Time to bring it all together! Combine both the thick and thin coconut milks, the cooled melted jaggery, cardamom powder, and finely chopped shallots with the mashed bananas in a large bowl.
6. Give everything a good mix. If the drink is too thick for your liking, add a little extra water until you reach your desired consistency.
7. Finally, chill the drink for at least an hour before serving. It tastes best when it’s nice and cold!

Expert Tips

• Don’t rush the jaggery: Make sure it’s fully dissolved and cooled before adding it to the other ingredients.
• Strain, strain, strain: Getting smooth coconut milk is key to a great texture.
• Taste as you go: Adjust the sweetness and cardamom to your preference.

Variations

This recipe is pretty versatile! Here are a few ideas to spice things up:

Vegan Adaptation

Simply substitute the jaggery with coconut sugar or maple syrup for a vegan-friendly version.

Spice Level Adjustment

If you like a little more warmth, add a pinch of nutmeg or a tiny bit of black pepper along with the cardamom.

Festival Adaptations (Specific festivals where this is traditionally enjoyed)

This drink is often made during Onam and other South Indian festivals. It’s considered an auspicious and refreshing treat.

Consistency Variations (Thicker vs. thinner drink)

My family prefers a slightly thicker drink, almost like a smoothie. My friend, however, likes it thinner, more like a milkshake. Adjust the water accordingly!

Serving Suggestions

Serve chilled with crispy pappadams for the ultimate South Indian snack experience. It’s also lovely on its own as a refreshing drink. Garnish with a sprinkle of cardamom powder or a few strands of saffron for a beautiful presentation.

Storage Instructions

This drink is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. It might separate a little, so just give it a good stir before serving.

FAQs

What is the best type of banana to use for this recipe?

Mysore bananas are ideal, but Elaichi bananas are a good substitute.

Can I use coconut milk from a carton instead of fresh coconut?

You can, but the flavour won’t be as rich or authentic. If using carton coconut milk, opt for full-fat for the best results.

What can I substitute for jaggery if I don’t have any?

Brown sugar is the closest substitute, use about ¾ cup packed.

How can I adjust the sweetness of this drink?

Add more or less jaggery to taste. You can also add a touch of honey or maple syrup.

Is this drink traditionally served hot or cold?

Definitely cold! It’s a refreshing summer drink.

Can this be made ahead of time? How long will it keep?

Yes, you can make it a few hours ahead. It’s best consumed within 24 hours, stored in an airtight container in the fridge.