World Coconut Day is celebrated annually on September 2, a tradition that originated from an initiative by the Asian and Pacific Coconut Community (APCC), based in Jakarta, Indonesia. This organization brings together member countries that are responsible for a staggering 90% of the world's total coconut production. 

The APCC's membership includes prominent coconut-producing countries such as India, Indonesia, Malaysia, the Philippines, Thailand, Vietnam, Kenya, and several others. This special day emphasizes the importance of the coconut industry and highlights the major role played by these countries in global coconut production.

Coconut Dessert Recipes

With World Coconut Day fast approaching, it's the perfect time to explore some tantalizing desserts you can create from this exotic tropical fruit. Dive into this engaging read to discover recipes that will transport your taste buds to a sun-kissed paradise.


  • Coconut Laddoo


These sweet, chewy spheres are more than just a coconut dessert; they're a celebration of flavours, a dance of textures, and a beloved treat across generations. Whether it's a festive occasion or just a craving for something delectably sweet, coconut laddoos are the perfect go-to recipe


  • 2 cups grated coconut (fresh or desiccated)
  • 1 cup condensed milk
  • 1/2 teaspoon cardamom powder


Mix grated coconut and condensed milk in a pan over medium heat. Stir until the mixture thickens and leaves the sides of the pan. Add cardamom powder and mix well. Remove from heat, allow to cool slightly, and shape into small round balls. Roll the laddoos in extra coconut, if desired. Chill for an hour and enjoy these delectable coconut treats!


  • Coconut Milk Pudding


Coconut Milk Pudding is a dreamy escape into the flavours of the tropics. This is one of the best dessert recipes, made with rich and creamy coconut milk. This pudding is velvety smooth and filled with a delicate coconut essence. The simplicity of the ingredients belies a dessert that's nothing short of luxurious, perfect for serving guests or enjoying a quiet moment of indulgence. Whether topped with fresh fruit or a sprinkle of toasted coconut, Coconut Milk Pudding is a sublime treat that's sure to become a favourite.


  • 1 can (400 ml) full-fat coconut milk
  • 2 tablespoons cornstarch
  • 1/4th cup sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Optional garnish: toasted coconut flakes, fresh berries, or a drizzle of honey


In a small bowl, whisk together cornstarch with 1/4th cup of coconut milk until smooth. Set aside. 

In a saucepan, combine the remaining coconut milk, sugar, vanilla extract, and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.

Once the coconut milk is heated, whisk in the cornstarch mixture. Continue whisking constantly to prevent lumps from forming. Cook the mixture on medium heat, whisking frequently, until it thickens to the consistency of a soft pudding. This may take about 5-8 minutes.

Remove from heat and pour the pudding into individual serving dishes or ramekins. Cover with plastic wrap, pressing it against the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2-3 hours, or until set. Just before serving, garnish with your choice of toasted coconut flakes, fresh berries, or a drizzle of honey.


  • Coconut Gujiyas


Coconut Gujiyas are a delightful fusion of tradition and tropical flavour, bringing together the classic Indian pastry with the exotic taste of coconut. These crescent-shaped dumplings are stuffed with a mixture of coconut and nuts, creating a flavour sensation that's both comforting and adventurous.


  • 1 cup grated coconut
  • 1 cup all-purpose flour
  • 1/2 cup khoya/mawa
  • Sugar, ghee, nuts, cardamom powder


Prepare a dough using flour and ghee, then knead into a soft dough. For the filling, sauté coconut, khoya, sugar, nuts, and cardamom. Roll the dough into circles, fill with the coconut mixture, and fold into crescent shape. Seal and deep fry until golden brown. Serve warm, sprinkled with powdered sugar.


  • Coconut Barfi


Coconut Barfi, a sumptuous Indian sweet and the tastiest coconut dessert, weaves together the rich, tropical flavour of coconut with the creamy goodness of condensed milk. This delectable treat stands as a testament to culinary simplicity and taste perfection. With its melt-in-your-mouth texture and delicate hint of cardamom, Coconut Barfi is a beloved dessert that graces festive occasions and family gatherings


  • 2 cups grated fresh coconut
  • 1 cup condensed milk
  • 1/2 teaspoon cardamom powder
  • 2 tablespoons ghee
  • A pinch of saffron strands (optional)


In a pan, melt the ghee and add the grated coconut. Sauté for a minute before stirring in the condensed milk. Cook on medium heat until the mixture thickens. Sprinkle cardamom powder and saffron strands into the mixture, blending well. 

Grease a tray with ghee and spread the coconut mixture evenly. Allow it to cool for an hour. Once set, cut the barfi into desired shapes, such as squares or diamonds. Enjoy the Coconut Barfi as is, or garnish with slivers of almond or pistachio for an added touch of elegance.


  • Coconut Kheer


Coconut Kheer is an exotic twist on the traditional Indian dessert, elevating the classic kheer with the tropical richness of coconut. By infusing not just coconut but coconut milk and coconut cream, this kheer becomes a symphony of textures and aromas, enhanced by aromatic spices like fennel, cardamom, and cinnamon. 


  • 1 cup rice
  • 2 cups coconut milk
  • 1 cup coconut cream
  • 1 cup sugar
  • 1 teaspoon fennel powder
  • 1 teaspoon cardamom powder
  • 1/2 teaspoon cinnamon powder
  • Nutty caramel syrup for garnishing
  • Dry fruits (optional)


Wash and soak the rice for 30 minutes, then drain. In a deep pan, combine the rice, coconut milk, coconut cream, sugar, fennel powder, cardamom powder, and cinnamon powder. Cook on medium heat, stirring occasionally until the rice is tender and the mixture has thickened to a creamy consistency. 

If desired, add chopped dry fruits such as almonds, pistachios, or raisins to enhance the texture and flavour. Pour the kheer into serving bowls and drizzle some caramel syrup.

This kheer can be enjoyed hot, or you may chill it in the refrigerator for a refreshing dessert.


  • Sugar-free Coconut Modak


Sugar-free Coconut Modak is a celebration of flavours, traditions, and well-being, all wrapped into a delightful, sweet treat. This modern take on the classic Indian dessert is a thoughtful combination of nutritious nuts, succulent dates, aromatic coconut, and poppy seeds. Ideal for those mindful of their sugar intake or simply looking for a healthy indulgence, these modaks offer a wholesome alternative without compromising on taste.


  • Seedless dates
  • Almonds
  • Cashew nuts
  • Walnuts
  • Raisins
  • Dry coconut
  • Poppy seeds
  • Ghee


Finely chop the nuts (cashews, almonds, walnuts), seedless dates, and dry coconut. Dry roast each type of chopped nut separately for 1-2 minutes, ensuring they don’t burn. Set them aside on a plate. 

Dry roast the coconut pieces until slightly brown. In the same pan, roast poppy seeds until they begin to pop. Remove and set aside. 

Heat ghee in the pan and fry the chopped dates and raisins until they form a thick mass (around 4-5 minutes). Be careful to avoid burning the raisins.

Next, coarsely grind the roasted nuts, dry coconut, and poppy seeds to your desired texture. Remove and set aside. Next, pulse the date-raisin mixture to a coarse or smooth texture, as preferred. Now, mix the ground nuts and date-raisin mixture in the pan, cooking for 2-3 minutes until slightly sticky and well-combined.

Allow the mixture to cool slightly, then press it into a sticky mass. Form gooseberry-sized balls and place them into a modak press, shaping into modak. Prepare all modaks and store them in an airtight container.


  • Nariyal Sheera


Nariyal Sheera, also known as Coconut Halwa, is a rich and creamy dessert that holds a special place in Indian culinary traditions. Infused with the tropical allure of fresh coconut, nuts, and the aromatic hint of cardamom, this simple yet luxurious dish is often associated with joyous celebrations and family gatherings.


  • 1 cup grated fresh coconut
  • 1 cup semolina (rava/sooji)
  • 1 cup sugar
  • 1 cup milk
  • 1/2 cup ghee
  • 1/2 teaspoon cardamom powder
  • A handful of chopped nuts (almonds, cashews, etc.) for garnishing


In a pan, heat 2 tablespoons of ghee and roast the semolina on low heat until golden brown. Keep stirring to prevent burning. In another pan, melt 2 tablespoons of ghee and sauté the grated coconut for a few minutes until fragrant. Next, heat the milk in a saucepan and add sugar and cardamom powder, stirring until the sugar dissolves. 

Add the roasted semolina to the coconut pan and mix well. Gradually pour in the milk mixture, stirring continuously to avoid lumps. Cook on low heat, stirring often, until the sheera thickens and leaves the sides of the pan. Add remaining ghee and cook for another minute. Transfer the sheera to a serving dish and garnish with chopped nuts.

Nariyal Sheera is best enjoyed warm, offering a cozy embrace of textures.

Coconut is a versatile and delicious ingredient that can transform ordinary desserts into masterpieces. Whether you're a seasoned chef or a culinary novice, these recipes are sure to whisk you away on a delightful flavour journey. So, the next time you're looking to sweeten up your menu, reach for the coconut and let these recipes guide you to dessert paradise. Happy baking!

  • Food

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