Cinnamon Coconut Kheer is a great healthy ayurvedic dessert. Normally we prepare kheer with rice only but kheer with coconut and flavored with cinnamon makes it a heavenly delicious dessert. When coconut kheer is prepared in South Indian way, rice is also added but in North India, it is prepared only with raw coconut and no rice.
Coconuts are very delicious and they have cooling properties and are great pita pacifiers. In Vedic tradition, coconut is considered as a divine plant and is used for all the sacred ceremonies. Ayurvedically, coconut has many health benefits most important being its power to pacify pitta and it also heals the digestive system and promotes better metabolism. Coconuts are food for burning fat and lowering cholesterol. They detoxify our body by flushing out toxins.
Combined with spices like cinnamon, coconut is not only delicious and versatile but controls blood sugar and blood pressure and is vata pacifying.
Coconut Kheer is not only flavorful and tasty but also a perfect mix of milk, sugar, and spices making it a healthy, nourishing and fulfilling dessert.
- 2 ltr. full cream milk
- ½ cup grated fresh coconut
- ½ cup sugar
- ½ tsp. cinnamon powder
- 1 tbsp. ghee
- ¼ cup rice (optional)
- In a heavy bottomed vessel or non-stick kadhai, pour milk and let it boil.
- In a separate pan, pour ghee and fry grated coconut till it turns light brown.
- Once the milk comes to boil, add coconut to it and let it simmer slowly on low flame. Keep on stirring to avoid sticking to the bottom.
- If you want to add rice, then add washed and soaked rice to milk before adding coconut.
- Add cinnamon powder to the kheer and let it simmer.
- Once coconut and milk blend well together and it becomes rich and creamier, turn off the gas.
- Coconut kheer is ready and can be served warm or cold. If you wish you can garnish kheer with cashews, chiraunji or almonds.