Tender Coconut And Sago Kheer Recipe


Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way. So here is the recipe:

Chocolate Lassi


  • Tender coconut chopped 1 cup
  • Sago (sabudana) soaked ½ cup
  • Coconut milk 3 cups
  • Sugar Free Natura Gold 4 teaspoons
  • Green cardamom powder ½ teaspoon
  • Pistachios finely chopped 10-12
  • Almonds finely chopped 10-12
  • Seedless dates soaked and pureed 6-8


  1. Heat two cups of water in a non-stick handi. Add the sago and cook on low heat for ten to twelve minutes or till the sago gets cooked.
  2. Add the Sugar free Natura Gold and cardamom powder and stir on low heat till well combined. Add the coconut milk and mix. Cook for two to three minutes.
  3. Add the tender coconut, half the pistachios and almonds, dates and mix. Stir and cook for five to seven minutes or till the kheer thickens.
  4. Transfer into a serving bowl, garnish with the remaining pistachios and almonds and serve.

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