Sweet Coconut Milk
A simple and delicious South Indian classic. Freshly extracted coconut milk is sweetened with jaggery and delicately flavored with cardamom. Perfect with appam, idiyappam, or enjoyed as a light dessert.
For 4 servings
4 steps. 5 minutes total.
- 1
Step 1
- a.Extract Fresh Coconut Milk
- b.In a high-speed blender, combine the 1.5 cups of grated coconut and 1 cup of warm water.
- c.Blend for 60-90 seconds until the mixture is thick and creamy. Avoid over-blending, which can make the milk oily.
- d.Position a fine-mesh sieve or a piece of cheesecloth over a medium bowl. Pour the blended coconut mixture into the sieve.
- e.Using a spatula or your hands, press and squeeze the coconut pulp firmly to extract all the thick, first-press coconut milk. You should get about 1.5 to 2 cups of milk. Set this aside.
- 2
Step 2
- a.Prepare the Jaggery Syrup
- b.In a small saucepan, combine the 0.5 cup of powdered jaggery and 1/4 cup of water.
- c.Place the saucepan over low heat. Stir continuously for 2-3 minutes until the jaggery has completely dissolved. It is important not to boil the mixture, as this can alter the flavor.
- d.Once dissolved, immediately remove from heat. Strain the jaggery syrup through a fine-mesh tea strainer into a separate bowl to remove any common impurities.
- 3
Step 3
- a.Combine and Flavor
- b.Let the strained jaggery syrup cool down to room temperature for at least 5-10 minutes. This is a crucial step to prevent the coconut milk from curdling or splitting.
- c.Once cooled, gently pour the jaggery syrup into the bowl of fresh coconut milk.
- d.Add the 4 lightly crushed green cardamom pods. Stir everything together until well combined.
- 4
Step 4
- a.Serve
- b.Serve the sweet coconut milk immediately at room temperature or slightly chilled.
- c.It is the classic accompaniment for South Indian dishes like Appam (hoppers), Idiyappam (string hoppers), and can also be enjoyed with dosas or as a light, standalone dessert.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the richest flavor, always use freshly grated coconut. If unavailable, frozen grated coconut is the next best option.
- 2Do not skip straining the jaggery syrup. Jaggery often contains small impurities that this step will remove.
- 3The cooling of the jaggery syrup before adding it to the coconut milk is the most critical step to ensure a smooth, un-curdled result.
- 4Don't discard the leftover coconut pulp! It can be used in chutneys, poriyal (stir-fried vegetables), or added to atta for making rotis.
- 5This milk is best consumed fresh on the day it is made. If you have leftovers, refrigerate in an airtight container for up to 24 hours.
Adapt it for your goals.
Flavor Enhancement
Add a tiny pinch of edible camphor (pacha karpooram) or a 1/4 teaspoon of dry ginger powder (sukku podi) along with the cardamom for a traditional and aromatic twist.
Sweetener SwapSweetener Swap
Use palm jaggery (karupatti) instead of regular jaggery for a deeper, more complex, and earthy flavor profile.
Richer VersionRicher Version
For an even richer and creamier milk, reduce the warm water used for blending to 3/4 cup.
Why this is on our healthy list.
Source of Healthy Fats
Coconut milk is rich in medium-chain triglycerides (MCTs), a type of fat that is more easily metabolized by the body for energy.
Rich in Minerals
Unrefined jaggery retains minerals like iron, magnesium, and potassium, which are stripped away from refined white sugar.
Provides Lauric Acid
Coconut contains lauric acid, which has been studied for its antimicrobial and anti-inflammatory properties, potentially supporting the immune system.
Dairy-Free and Vegan
This is a naturally dairy-free and vegan recipe, making it an excellent choice for those with lactose intolerance or following a plant-based diet.
Frequently asked questions
In moderation, it can be part of a healthy diet. Coconut milk provides healthy fats (MCTs) and some minerals. However, it is high in calories and saturated fat, and the jaggery adds sugar. It's best enjoyed as a traditional treat.