Tender Coconut Payasam


Preparation Time: 10 minutes
Cooking Time: 15 minutes
Number of Servings: 4


  • 1 cup finely chopped tender coconut (divide this into 2 portions)
  • ½ cup dry fruits (I used almonds and walnuts)
  • 2 cups whole milk
  • 2 tbsp powdered jaggery
  • 1 pinch cardamom powder
  • 2-3 saffron threads
  • 3-4 tbsp Sprig’s salted caramel


  1. Grind the dry fruits and one part of the tender coconut into a fine paste.
  2. Transfer the paste to a thick bottomed vessel and add the milk and cook on a low flame.
  3. Add Sprig’s salted caramel and jaggery and mix well.
  4. Bring to a boil and add the cardamom powder and saffron threads.
  5. Add the remaining tender coconut before serving. Tastes good both warm as well as chilled.
  1. You can substitute sugar or even honey instead of jaggery
  2. You can add coconut milk or even fresh coconut while grinding to make it more thick and creamy
  3. Cashews, pecans and pistachios also can be used for the dry fruits.

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