Vegan Coconut Payasam
 
Prep time
Cook time
Total time
 
I usually serve this dish chilled, but it can also be served warm. I've included a vermicelli option, since this is how payasam is often made in the U.S. at Indian buffets.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 4 servings
Ingredients
  • 1½ cups canned coconut milk, plus additional as needed
  • 1½ cups soymilk or almond milk beverage
  • ½ cup long grain rice
  • 4 teaspoons slivered almonds
  • 4 teaspoons turbinado sugar
  • 1 tablespoon currants or raisins
  • ½ teaspoon ground cardamom
  • 2 bay leaves
Instructions
  1. In a medium pot, bring the coconut and almond milk to a boil. Add the rice, almonds, sugar, currants or raisins, cardamom, and bay leaves. Cover the pot and reduce the heat to low. Cook for 18 to 20 minutes.
  2. Refrigerate the dessert for about 30 minutes. If it becomes too thick while chilling, whisk in coconut milk as needed.
Notes
Vermicelli Option: Toast ¼ cup broken vermicelli pasta in a dry pan over medium heat until it browns. Add it to the pot of boiling milk beverage with the rest of the ingredients.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-coconut-payasam-kheer