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sabudana kheer
Lavanya

Vegan Coconut Milk Sabudana Kheer

A creamy, dairy-free Indian dessert made with sabudana (tapioca pearls) and rich coconut milk. This easy vegan kheer is naturally gluten-free, perfect for fasting days, and ready in just 20 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Dessert
Cuisine: Indian
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • ½ cup sabudana tapioca pearls
  • 2 cups thick coconut milk
  • 1 cup water
  • 3 tbsp sugar or adjust to taste
  • ¼ tsp cardamom powder
  • 8 saffron strands optional
  • 2 tbsp chopped almonds cashews, and pistachios
  • 1 tsp coconut oil or vegan butter
Optional
  • 1 tbsp raisins
  • Pinch of salt
  • Few drops of rose water
  • Pinch of nutmeg powder

Equipment

  • Heavy-bottomed saucepan
  • Mixing spoon
  • Small frying pan
  • Measuring cups
  • Serving bowls

Method
 

  1. Instructions
Step 1
  1. Rinse the sabudana 3–4 times until the water runs clear. Soak it in enough water for about 20 minutes, then drain.
Step 2
  1. Bring 1 cup of water to a gentle boil in a heavy-bottomed pan. Add the soaked sabudana and cook over medium-low heat for 6–8 minutes, stirring frequently until the pearls turn translucent.
Step 3
  1. Reduce the heat to low and pour in the thick coconut milk. Add sugar, cardamom powder, and saffron. Stir gently and cook for another 3–4 minutes without boiling vigorously.
Step 4
  1. Heat coconut oil or vegan butter in a small pan. Lightly roast the chopped nuts (and raisins if using). Pour over the kheer and mix gently.
Step 5
  1. Serve warm or chill for 2–3 hours before serving for a thicker and creamier texture.

Notes

Notes

  • Do not over-soak the sabudana, or it may become mushy.
  • Always cook coconut milk on low heat to prevent splitting.
  • Thick coconut milk gives the creamiest texture.
  • Add sugar gradually and adjust according to your taste.
  • The kheer thickens after refrigeration. Stir in a little coconut milk before serving if needed.
Tip: If you are preparing a spread for Raksha Bandhan or any special occasion, pair this dairy-free kheer with our popular Instant 15-Minute Kesar Peda.

My Tips

✔ Don't boil the coconut milk on high heat, as it can split and affect the smooth texture.
✔ Stir the sabudana frequently while cooking to prevent it from sticking to the bottom of the pan.
✔ Chill before serving if you prefer a thicker, pudding-like consistency.
✔ Garnish with toasted nuts and saffron for the best flavor and presentation.