In India, there is a concept of a liquid dessert made of whole milk, called kheer. It’s made by boiling milk with rice, tapioca, vermicelli or other grains, sweetening it with sugar and flavouring it with rose, cardamom, dry fruits and so on. When you travel to South India, the name morphs to “payasam” but the dish remains the same. Just as certain staples have different versions throughout their country, each with their own signature local ingredient, Elaneer (tender coconut) payasam is a delicacy from Tamil Nadu. There’s no better (and easier) way to use all parts of an already versatile and resourceful fruit as a coconut; you wouldn’t even need bowls for you can serve in half of one!

Tender coconut payasam

Elaneer payasam:

• 1/2 litre milk
• 1/2 tsp. cardamom
• 1/8 cup sugar
• 1 cup + 1/4 cup tender coconut flesh
• 1 cup tender coconut water (make sure it's not sour)

Heat the milk on a medium flame till it reaches a boil. Add the cardamom and sugar and stir. Allow to completely cool. Puree 1 cup of coconut flesh with coconut water and finely chop the remaining coconut flesh. Add to the cooled milk. Serve cold.