Tender Coconut Payasam Recipe – Authentic Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Tender Coconut Payasam Recipe – Authentic Indian Dessert

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and a love for all things coconut. Today, I’m sharing a recipe that perfectly combines those two loves – Tender Coconut Payasam! This creamy, dreamy Indian dessert is a staple in my family, especially during festivals. It’s surprisingly easy to make, and the delicate sweetness of tender coconut is just divine. Trust me, one bite and you’ll be hooked!

Why You’ll Love This Recipe

This Tender Coconut Payasam isn’t just delicious; it’s comforting. It’s the kind of dessert that feels like a warm hug. It’s perfect for a special occasion, or just a cozy night in. Plus, it comes together pretty quickly – perfect when you need a sweet treat without spending hours in the kitchen. It’s a classic for a reason, and I’m so excited to share my version with you.

Ingredients

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

• 1.5 cups milk (approx. 360ml)
• 0.5 cup thick coconut milk (approx. 120ml)
• 0.5 cup tender coconut pulp (approx. 80g)
• 1 tablespoon sugar (approx. 12g)
• 2 tablespoons condensed milk (approx. 30g)
• 0.125 teaspoon cardamom powder (approx. 0.5g)
• 0.5 cup tender coconut pulp (for blending) (approx. 80g)
• 0.75 cup coconut water (for blending) (approx. 180ml)

Ingredient Notes

Let’s talk about the stars of the show!

• Tender Coconut: This is key. You want young, tender coconets for the sweetest, most flavorful pulp and water. I usually buy them from the Indian grocery store, and they’re worth every penny.
• Coconut Milk Variations: You can use fresh coconut milk if you’re feeling ambitious (and have a good coconut grater!). Otherwise, good quality packaged coconut milk works beautifully. Look for brands with a high coconut content for the richest flavor. I prefer the full-fat versions for payasam – it really makes a difference!
• Cardamom: A little cardamom goes a long way! It adds such a lovely aromatic warmth. Freshly ground cardamom is best, but powdered works just fine. Don’t skip it – it’s what gives payasam that signature flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the coconut base. Blend ½ cup tender coconut pulp with ¾ cup coconut water until it’s super smooth. Set this aside – we’ll add it later.
2. In a pot, bring 1.5 cups of milk to a boil. Once boiling, reduce the heat and let it simmer gently for about 2 minutes. This helps to thicken the milk slightly.
3. Now for the sweetness! Add 1 tablespoon of sugar and 2 tablespoons of condensed milk to the simmering milk. Stir well until everything is dissolved.
4. Keep simmering, stirring occasionally, until the milk mixture thickens and reduces by about half. This usually takes around 10-12 minutes. Don’t rush this step – it’s important for the right consistency. Let it cool down a little.
5. Time to bring it all together! Stir in the blended coconut mixture, ½ cup thick coconut milk, and ½ cup tender coconut pulp.
6. Add ¼ teaspoon of cardamom powder and mix thoroughly. The aroma at this point is just heavenly!
7. Finally, chill the payasam in the refrigerator for at least an hour before serving. It will thicken up even more as it cools.
8. Optional: Before serving, garnish with a sprinkle of ghee-fried cashews for a little extra crunch and richness. My grandmother always did this, and it’s a lovely touch.

Expert Tips

• Consistency is Key: Payasam should be creamy and not too runny. If it’s too thin after chilling, you can simmer it for a few more minutes.
• Don’t Overcook: Overcooking can make the payasam grainy. Keep a close eye on it and stir frequently.
• Chill Time: Don’t skip the chilling step! It really allows the flavors to meld and the payasam to reach its perfect texture.

Variations

• Vegan Adaptation: Swap the dairy milk for coconut milk or almond milk, and use maple syrup or agave nectar instead of condensed milk.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the labels of your condensed milk to be sure.
• Spice Level Adjustment (Cardamom): If you’re not a huge fan of cardamom, you can reduce the amount to ⅛ teaspoon. Or, add a pinch of nutmeg for a different warm spice flavor.
• Festival Adaptations (Onam, Diwali): During Onam, this payasam is a must-have! For Diwali, you can add a few strands of saffron for a touch of luxury.

Serving Suggestions

Serve this payasam chilled in small glasses or bowls. It’s delicious on its own, or alongside other Indian sweets. A sprinkle of chopped pistachios or almonds also makes a beautiful garnish.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit more, so you can add a splash of milk to loosen it up before serving.

FAQs

What is the best type of coconut milk to use for Payasam?

Full-fat coconut milk is best! It gives the payasam a richer, creamier texture.

Can I make this Payasam ahead of time?

Yes, absolutely! You can make it a day or two in advance. The flavors actually develop even more over time.

How do I know when the Payasam has reached the right consistency?

It should coat the back of a spoon. When you run your finger across the spoon, the line should hold its shape.

What can I substitute for condensed milk in this recipe?

You can use a mixture of milk and sugar, simmered until slightly thickened. About ½ cup milk + 2 tablespoons sugar should do the trick.

Is it possible to make this recipe with almond milk?

Yes, you can! Almond milk will give it a slightly different flavor, but it will still be delicious.