Tender Coconut Payasam

Tender Coconut Payasam


  • finely chopped tender coconut(Divide into 2) 1 cups
  • dry fruits (I used almonds and walnuts) 1/2 cups
  • whole milk 2 cups
  • powdered jaggery 2 tbsp
  • cardamom powder 1 pinch
  • saffron threads 3 nos
  • Sprig’s salted caramel 4 tbsp


Grind the dry fruits and one part of the tender coconut into a fine paste.

Transfer the paste to a thick bottomed vessel and add the milk and cook on a low flame

Add Sprig’s salted caramel and jaggery and mix well.

Bring to a boil and add the cardamom powder and saffron threads.

Add the remaining tender coconut before serving. Tastes good both warm as well as chilled.

NOTES You can substitute sugar or even honey instead of jaggery You can add coconut milk or even fresh coconut while grinding to make it more thick and creamy Cashews, pecans and pistachios also can be used for the dry fruits.


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