Coconut-Rice Kheer


When we talk about traditional Indian desserts, the most popular as well as delicious rice kheer is at the top. This milk-based dessert is rich and creamy to eat and if we add coconut to it, this becomes surprisingly tasty. Coconut gives this kheer a distinct nutty-fruity flavor. Undoubtedly coconut has a very special place in our cuisine. We use this amazing fruit in most of our dishes


Though rice kheer is regularly cooked in my kitchen. This time I was eager to change the recipe a little bit. And I was not wrong to add some grated coconut along with rice in the kheer. I added more coconut than rice. Rice helps to thicken the kheer making it creamier. This was the yummiest ever Kheer cooked in my kitchen. For this delicious kheer, the white flesh of coconut is required. It is very easy to get the whole white flesh or kernel. You can scrape the brown skin from the karnal with the help of a peeler. Brown skin is hard to chew, spoiling the texture and color of this dessert

Course – Dessert/Traditional Indian dessert

Cuisine – Indian

 Prep Time – 30 Min

 Cook Time – 40 Min

 Total Time – 70 Min

 Yield – 6 Servings

 Author – Bharti 𝘿𝙝𝙖𝙬𝙖𝙣


1- Full-fat milk – 1 lt
2- Fresh coconut (grated) – 1 cup
3- Broken rice/tukra rice(washed and soaked for 30 minutes) – 2 tbsp
4- Sugar – 2-3 tbsp/ to taste
5- Green cardamom powder/ilayachi powder – 1 tsp


1- In a heavy bottom, pan keep milk boiling

2- After 1 boil add soaked rice, grated coconut, sugar and cardamom powder

3- Stir the milk after intervals to avoid burning

4- Let the milk boil at low flame until the kheer thickens. This process will take 30 to 40 minutes (never miss to stir the kheer)

5- When the quantity of kheer is reduced to half, mix everything with the back of the ladle so that all the flavours get Incorporated well with each other

6- Serve this yummy kheer hot or chilled after garnishing with some coconut flakes


*coconut flesh can be pureed coarsely in a blender if one finds it difficult to grate