Yield: 2 cups (4 servings)
Kheer, a creamy rice pudding delicately flavored with sweet spices and golden raisins, is my favorite Indian dessert. The traditional rice and milk are replaced with coconut in this raw recipe.
- 1 cup young coconut meat (from 2 coconuts)
- 3/4 cup coconut water
- 1/4 cup light agave syrup
- 1/4 cup unsweetened shredded dried coconut
- 2 1/2 tablespoons golden raisins, soaked for 10 minutes, drained, and rinsed
- 1 tablespoon raw pistachios (unsoaked), chopped
- 1/2 teaspoon rose water (optional)
- 1/4 teaspoon ground cardamom
- cutting board
- large spoon
- measuring cups and spoons
- rubber spatula
- small mixing bowl
Put the coconut meat, coconut water, and agave syrup in a blender and process until very smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Transfer the mixture to a small mixing bowl and add the dried coconut, raisins, pistachios, rosewater, and cardamom. Stir with a rubber spatula to combine. Chill in the refrigerator for at least 2 hours before serving.
Stored in a sealed container in the refrigerator, Kheer will keep for 3 days.