Finance Minister Nirmala Sitharaman highlighted high-value crops as an essential part of India's agriculture plan in her Union Budget speech on February 1, 2026. In her speech, she also proposed the concept of a coconut promotion program. Since she made this statement, coconut-based recipes have once again taken over the Internet in India. You've come to the right spot if you're among those looking for recipes that call for coconut. The following recipes are worth trying at home:
Avial
Avial is a traditional dish from Kerala that is prepared with thirteen vegetables. It is basically a thick stew that is seasoned with ground coconut, coconut oil, curd and curry leaves. Also popular in the states of Tamil Nadu and Karnataka, avial is an essential part of the Onam sadhya feast. It is best served with steamed rice, sambar, pickles, and papadum for lunch. The dish was created in the royal kitchens of Travancore to accommodate a large number of unexpected guests at a royal feast. The cooks were said to have made use of every part of the vegetables that went into the preparation, including scraps like the peel, like that of today.
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Prawn Malai Curry
This Bengali favourite showcases the luxurious side of coconut-based curries and appears simpler than it is. The name itself has a double meaning as ‘malai’ could mean cream to represent the coconut base, or it could refer to the fact that it made its way into Bengali kitchens via Malaysian traders and the ‘malaikari’ is just what ‘malay curry’ became over time. This dish is a testament to the culinary artistry that combines the bounty of the sea with the richness of coconut. Amongst the diverse varieties of delicious Indian seafood curries, the mildly spiced Bengali chingri malai curry had been featured on Taste Atlas’ 50 Best Seafood Dishes for 2024 at the 31st position.
Also Read: The demonisation of coconut oil
Thengai Paysam
Thengai payasam is a delicious coconut milk-based pudding or kheer relished during festivals. It's made by simmering rice, coconut milk, and jaggery until the mixture thickens. Flavoured with cardamom and garnished with roasted coconut pieces and cashews, this dessert is a favourite in South India. Jaggery can be used as a sugar substitute in this dish. This dish is served as a dessert in most local restaurants across Kanyakumari. Payasam is another name for the sweet dish called kheer in Hindi. While kheer is primarily a preparation in Northern India, payasam is made in the South. Considered an auspicious offering to the Gods, it is a must-have during festivities throughout the year, across the country.
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Rose Coconut Barfi
The rose coconut barfi is a delicious Indian dessert that is made with layers of coconut and flavoured with rose syrup. Barfi is a traditional Indian sweet that is similar to fudge and is typically made with condensed milk and sugar. To make layered rose coconut barfi, grated coconut is cooked with condensed milk and flavoured with rose syrup to create a sweet, aromatic mixture. The mixture is then layered with a plain coconut mixture and set in a tray to cool. Once the barfi has set, it is cut into small squares and garnished with pistachios or almonds. This dessert is popular across different regions of India and is often served during festivals and special occasions. The combination of coconut and rose adds a unique flavour and aroma to the dish, making it a favourite among those with a sweet tooth.
Xacuti
This culinary delight is pronounced "sha-kuti" and belongs to the state of Goa. Mainly prepared with crabs, lamb, or chicken, xacuti has a complex flavour that comes from poppy seeds, sliced onions, toasted grated coconut, and dry red chillies. Served with rice or any Indian bread, it goes well for lunch as well as dinner. This Goan curry consists of meat, potatoes, onions, coconut, Kashmiri chillies and other spices. Kashmiri red chillies used in chicken xacuti make the dish spicy and make it look impressive.
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Chicken Rassa
Renowned as a rustic Maharashtrian dish, this Indian chicken curry made with bone-in chicken is fashioned with simplicity. Embraced in numerous homes along the western shores of India, it's relished with piping hot rice and chapati. The gravy is characterised by a harmonious blend of roasted coconut, poppy seeds, and sesame seeds. The fiery red chilli powder adds a spicy kick to the dish. The coconut's nutty undertones provide a counterbalance to the heat, especially when enjoyed with bhakri or rice.
Nadan Kozhi Mappas
This special from Kerala’s Syrian Christian contingent is a coconut lover's dream. Usually made for the Easter feast, tender chicken pieces are stewed in a coconut milk gravy infused with fragrant spices like cloves, cinnamon, and star anise. The curry's mild heat and creamy texture make it a comforting choice. The marriage of coconut and spices reflects the essence of curry, creating a dish that's both soul-satisfying and deeply aromatic.