Tender Coconut-The natural energizer

Beat the summer with Tender Coconut


Tender coconuts, locally called as ‘Karikku or Ilaneer’ are slightly immature coconuts harvested when they are around 5-6 months old in the tree. Each nut may contain nearly 200- 500 ml of sweet water and a jelly like flesh which becomes firmer as its get matured. Tender coconuts are mainly harvested to yield the coconut water which meets the requirement of human being of tropic regions to beat the summer thirst and heat. Tender coconut water is the official drink of Kerala-the land of coconut trees, technically a liquid endosperm is the most nutritious wholesome beverage that the nature can gift. As per Ayurveda it is the fluid of life which is very unctuous, play vital in increasing semen, promoting digestion and clearing the urinary path. It is recognized as one of the nature’s most refreshing drinks, an instant energizer, consumed worldwide for its nutritional and health benefit properties in the wake of recent revelations by the scientific world regarding the health hazards that can cause by consuming soft beverages and sodas.



Health benefits

Photo: Tender Coconut water has less than 20 calories per 100 grams that makes it a perfect drink for the calorie-conscious.</p><br />
<p> So if you are looking to manage your weight and stay fit, then you can safely place your bets on this Miracle fruit.

*Tender coconut water has a calorie value of 17.4 per 100 gm

*It is packed with sugar, electrolytes and minerals to replenish hydration level within the body.

*Very good anti-ageing, anti-carcinogenic, anti-thrombotic effect.

*Bio-active enzymes help in digestion and metabolism of body.

*Good source of B complex vitamins such as riboflavin, niacin, thiamin, pyridoxine and floater and it is essential that the body require them from external source to replenish.

*It has better composition of minerals like manganese, magnesium, iron, calcium and zinc than many other fruits available today.

Tender coconut recipes

 Tender coconuts are widely used for water as a thirst quencher and a universally appealing drink. It can enjoy without any additions. The gel type flesh is also edible as it is. Apart from this natural use it can convert into various mocktails and mixed drinks. The kernel is used to make delicious desserts such as puddings, soufflé, Payasam (traditional dessert of Kerala), Dosas (rice pancakes) etc.





1. Coco cardamom punch.









Tender coconut water    -200ml

Tender coconut kernel   -from 1 coconut

Cardamom powder                 -1/2 tsp

Ginger                            -small piece

Sugar                             -2 tbsp

Blend together all the ingredients well. Strain and serve chilled.





2. Karikku dosa

 Tender coconut flesh      -of 3 coconuts

Tender coconut water    -200 ml

Rice                                -250 gm

Salt                                -to taste

Sugar                             -2tbsp

Cooking soda                 -5gm

Soak rice for two hours and grind with coconut and coconut water. Mix with salt and sugar and keep overnight.

Next day morning mix the batter with cooking soda and add little water if required to make a smooth batter.

Heat a non stick tawa, pour a ladle of batter and spread like dosa, cook one side only. Remove when its done. Serve with chutney or any curry.


Tender coconut payasam


Tender coconut              -3no

Jaggery                          -350gm

Sabudhana                     -25 gm

Thick coconut milk        -1cup

Thin coconut milk                   1.5cup

Cashew                          -25gm

Raisin                            -25gm

Cardamom  powder       -1tsp

Ghee                              -50gm

Method –

Grind coarsely the tender coconut flesh, mix with tender coconut water and boil.

Soak sabudhana in warm water and add to it.

Melt jaggery in little water and boil separately to a syrupy consistency, strain and add to the coconut. Add the thin coconut milk and simmer in a low flame.

Cook till it become thicks, add cardamom powder, add the thick coconut milk , heat gently and remove from fire.

Heat ghee separately, fry the cashew and raisins and add to the payasam