We’ve cracked the code for a creamy, dairy-free coconut kheer that is just as rich, aromatic, and comforting as the classic.
Estimated reading time: 5 minutes
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Kheer, the quintessential Indian rice pudding, is a dessert beloved across generations and cultures. Traditionally made with whole milk, this creamy concoction often poses a challenge for those who are dairy intolerant or vegan.
Using the luscious thickness of coconut milk, this kheer recipe transforms the familiar sweet treat into a plant-based, dairy free, vegan dessert. It’s perfect for festive occasions, or simply when a craving for something sweet hits.
You can try my vegan badam phirni recipe also packed with the nuttiness of almond milk.
Why Go Dairy-Free with Kheer?
Beyond catering to lactose intolerance or a vegan diet, using coconut milk in kheer brings its own set of fantastic benefits:
- Exceptional Creaminess: High-quality, full-fat coconut milk provides an unparalleled richness and velvety texture.
- Tropical Aroma: The subtle, sweet fragrance of coconut elevates the traditional kheer flavour profile, creating a delightful tropical twist.
- Naturally Sweet: Coconut milk has a natural sweetness, which often means you can use less added sugar.
Ingredients You’ll Need
- Rice preferably short to medium grain like gobind bhog, sona masori, jasmine, or any other aromatic rice with starchiness.
- Coconut Milk with full fat and cream. Crucial for richness. Look for a brand with a high coconut extract percentage.
- Chopped Fresh Coconut for the texture and it intensifies the coconut flavour.
- Granulated Sugar or coconut sugar (kheer will be darker) or stevia (add at the very end).
- Cardamom Powder is the soul of Indian desserts.
- Coconut or Neutral Oil to fry the cashews and nuts.
- Mixed Nuts like cashews, almonds, or raisins.
How To Make Coconut Kheer
1. Prepare the Rice:
- Rinse the rice thoroughly with water.
- Soak the rice in ½ cup of water for about 30 minutes. This helps the rice cook faster and become creamier.
2. Cook the Rice:
- Drain water from the soaked rice.
- In a pressure cooker add water and soaked rice. Stir to combine.
- Pressure cook for 2 whistles over low heat till rice is nicely done.
3. Introduce the Coconut Milk:
- Once rice is cooked, open the lid of the pressure cooker and turn on the heat.
- Add the full-fat coconut milk, cardamom powder, and sugar. Mix well.
- Bring the mixture to a gentle simmer over low heat. Crucially, do not bring it to a rolling boil, as this can cause the fat in the coconut milk to separate.
- Continue to simmer for another 15-20 minutes. Stir frequently, scraping the sides and bottom of the pan to prevent scorching and help the kheer thicken evenly.
- The rice should break down and the kheer should reduce and become thick.
4. Final Touch:
- Once cooked, allow the coconut kheer to cool completely at room temperature.
- After cooling, add chopped coconut and the malai (coconut fat). Mix nicely.
- In a heavy-bottomed saucepan, heat the oil or vegan butter (if using) over low heat.
- Add the chopped nuts, a tablespoon of chopped coconut, and fry until they turn light golden and aromatic.
- Remove the nuts with a slotted spoon and add them to the kheer.
Serve it warm or chilled. Garnish with the remaining fried nuts and a few strands of saffron, pomegranate pearls or grated coconut.
My Tried and True Tips
- Consistency Control: If your kheer is too thick after cooling, simply stir in a little more coconut milk until you reach the desired consistency.
- The Rice Mash: For an ultra-creamy texture, gently mash the cooked rice grains against the side of the pan with the back of your spoon while simmering the kheer. This releases more starch and thickens the kheer beautifully.
- Don’t Rush the Simmer: Low and slow is the mantra for creamy coconut kheer. Gentle simmering allows the rice to cook fully and release its starch without the coconut milk breaking.
- Alternative Sweeteners: If using liquid sweeteners like maple syrup or agave, add them after the kheer is done cooking, just before you take it off the heat, to maintain their flavour and prevent excessive reduction.
- Spruce it Up: For a different aroma, try adding a tiny pinch of nutmeg or saffron along with the cardamom.
More Indian Kheer Recipes
more Indian kheer recipes for all festive celebrations.
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Rice Coconut Kheer Recipe
A creamy coconut milk-based smoothie garnished with vibrant pomegranate seeds and crunchy cashews, ideal for a nutritious snack or breakfast.
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Servings: 6 adults
Calories: 1757kcal
- Heavy Bottom Kadhai
Ingredients
- ¼ Cup medium grain rice
- ½ Cup water
- 2 Cup thick coconut milk
- 1 teaspoon cardamom powder
- ¼ Cup white granulated sugar
- ¼ Cup chopped fresh coconut
- 1 tablespoon coconut oil or vegetable oil
- 1 tablespoon chopped cashews
Instructions
- Rinse the rice thoroughly with water. Soak the rice in ½ cup of water for about 30 minutes. This helps the rice cook faster and become creamier.
- Drain water from the soaked rice. In a pressure cooker add water and soaked rice. Stir to combine. Pressure cook for 2 whistles over low heat till rice is nicely done.
- Once rice is cooked, open the lid of the pressure cooker and turn on the heat. Add the full-fat coconut milk, cardamom powder, and sugar. Mix well.
- Bring the mixture to a gentle simmer over low heat. Crucially, do not bring it to a rolling boil, as this can cause the fat in the coconut milk to separate.
- Continue to simmer for another 15-20 minutes. Stir frequently, scraping the sides and bottom of the pan to prevent scorching and help the kheer thicken evenly. The rice should break down and the kheer should reduce and become thick.
- Once cooked, allow the coconut kheer to cool completely at room temperature. After cooling, add chopped coconut and the malai (coconut fat). Mix nicely.
- In a heavy-bottomed saucepan, heat the oil or vegan butter (if using) over low heat. Add the chopped nuts, a tablespoon of chopped coconut, and fry until they turn light golden and aromatic. Remove the nuts with a slotted spoon and add them to the kheer.
- Serve rice coconut kheer warm or chilled.
Recipe Notes:
- If using liquid sweeteners like maple syrup or agave, add them after the kheer is done cooking.
- Do not bring it to a rolling boil, as this can cause the fat in the coconut milk to separate.
- The rice should break down and the kheer should reduce and become thick.
Nutrition
Calories: 1757kcal | Carbohydrates: 131g | Protein: 18g | Fat: 140g | Saturated Fat: 120g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 85mg | Potassium: 1468mg | Fiber: 15g | Sugar: 68g | Vitamin C: 15mg | Calcium: 97mg | Iron: 12mg
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