Tender Coconut Payasam

“The easiest payasam. Takes just about five minutes and is made with some fresh tender coconut water and coconut malai.”–Shubha


  • Tender coconut water – from 3 medium-sized tender coconuts
  • Tender coconut pulp/Coconut malai – from 3 medium-sized tender coconuts
  • Condensed milk – 200ml (1/2 of a 400ml tin)
  • Cold milk – 1 tall glass
  • Elaichi powder – 1 tsp
  • Cashew bits or Chironji seeds (optional) – 3-4 tbsps
  • Ghee – 1 tsp


  • Transfer the tender coconut water to a big-mouthed clean vessel and set aside.
  • Clean the pulp of any shell bits and set aside.
  • Reserve some cleaned pulp for garnishing the glasses if you wish. Put the remaining pulp and half a glass of the tender coconut water in a mixer/blender and run it for about 10-15 seconds. Dont puree the pulp completely. You still want small pieces of the pulp in your payasam.
  • Dunk this mixture into the vessel along with the remaining tender coconut water.
  • Tip in the milk, condensed milk and elaichi powder as well. Stir well.
  • Heat the ghee in a small wok and roast the chironji seeds or cashew bits till they turn fragrant and golden brown in colour, about 2-3 minutes. Dunk them in as well.
  • Refrigerate the payasam atleast an hour before serving. Serve chilled. This payasam is of thin consistency.

Recipe Contributed By:




Category: Desserts

Time: 5 to 10 minutes

About [img width=50 src=http://www.slurrpy.com/wp-content/uploads/2015/09/slurrpy-50px.png ]

Food is our inspiration. Through Slurrpy, we hope to inspire people to cook and try different cuisines and flavours. The new Slurrpy is a global platform to interconnect with foodies, chefs, food bloggers and food brands.

Contact Us

Do you have any food-related idea that you want to share with us? Want to collaborate or advertise with us?

Contact Us