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Coconut Kheer, step by step on video
See how the wheat flour, coconut and dry fruits are roasted in ghee and cooked with hot milk and sugar.
5:04 · Recipe video · Cooking with Siddhi
Nariyal ki kheer, also called coconut payasam or coconut pudding, is easy to make and does not use any rice. It can be served chilled or hot with puri or roti.
Wheat flour is roasted in ghee, then tea masala, grated coconut and dry fruits go in, followed by hot milk and sugar. It cooks to a medium thick consistency in 15 to 20 minutes.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this coconut kheer
- No rice: thickened with roasted wheat flour.
- Quick: ready in 15 to 20 minutes.
- Hot or chilled: serve it either way.
- With a meal: goes with puri or roti.
Ingredient notes
- Coconut: 1/3 cup, grated.
- Wheat flour: 1 tbsp, roasted in 1 tbsp ghee for a minute and a half.
- Tea masala: 1/4 tsp.
- Milk: 1 litre, poured in hot.
Coconut Kheer Recipe
Coconut kheer, or nariyal ki kheer, with no rice: wheat flour, grated coconut and dry fruits roasted in ghee, cooked with hot milk and sugar to a medium thick consistency.
Ingredients
- 1 litre milk
- 1/3 cup sugar
- A few dry fruits, sliced
- 1/3 cup coconut, grated
- 1 tbsp clarified butter (ghee)
- 1 tbsp wheat flour
- 1/4 tsp tea masala
Instructions
- Heat the ghee. Heat a thick based kadhai and add the ghee.
- Roast the flour. Once the ghee melts, add the wheat flour, stir well and roast for a minute and a half.
- Roast the coconut. Add the tea masala, grated coconut and dry fruits, mix and roast for 30 to 40 seconds. Keep the flame on low to medium.
- Add the milk. Stirring continuously, carefully pour in the hot milk with the other hand.
- Boil. On a full flame, cook well, stirring constantly, until it comes to a boil.
- Add sugar. After it boils, turn the flame to low to medium and add the sugar. Once the sugar melts, cook for another 4 to 5 minutes.
- Serve. Once it has a medium thick consistency, turn off the flame and serve.
Nutrition Facts
3 servings per recipe
Serving size1 serving (1/3 recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 7 g | 9% |
| Saturated Fat 5 g | 25% |
| Cholesterol 10 mg | 3% |
| Sodium 36 mg | 2% |
| Total Carbohydrate 25 g | 9% |
| Dietary Fibre 1 g | 4% |
| Total Sugars 23 g | |
| Protein 1 g | |
| Vitamin A 118 IU | |
| Vitamin C 1 mg | 1% |
| Iron 1 mg | 6% |
| Potassium 32 mg | 1% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use.
Recipe by Siddhi Panchal.
Tips for coconut kheer
- Use a thick based kadhai.
- Roast the wheat flour in ghee for a minute and a half before adding the coconut.
- Keep stirring while you pour in the hot milk.
- Turn off the flame once the kheer has a medium thick consistency.
What to serve with Coconut Kheer
Serve the coconut kheer hot or chilled, with puri or roti. For more kheer, try my Rice Kheer, Makhane ki Kheer and Thandai Rice Kheer.
Coconut Kheer FAQs
Does coconut kheer have rice in it?
No. Nariyal ki kheer does not use any rice; it is thickened with roasted wheat flour.
Can I serve coconut kheer cold?
Yes. It can be served chilled or hot, with puri or roti.
What else is it called?
Nariyal ki kheer, coconut payasam or coconut pudding.
How long does it take?
About 5 minutes of prep and 10 to 15 minutes of cooking, so 15 to 20 minutes in total.
How thick should it be?
Turn off the flame once it reaches a medium thick consistency.
More recipes
Find more desserts in our Sweets and Desserts collection, or browse every recipe.