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N & N


United Kingdom

Jackfruit Coconut Milk Nectar


Our South Indian recipes

Jackfruit Coconut Milk Nectar

Neeru Ravi

jackfruit, coconut milk, nectar, payasam, healthy, onelifetwoways, south indian, vegan, recipe

Hot, sweet, dessert drinks (known as payasams) are all the rage in South India. They're usually saved for special occasions, but our healthier, lighter and refined-sugar free version is perfect for any day. 

This particular payasam is like a warming magic potion. It's simple, satisfying and you only need four ingredients: jackfruit, coconut milk, maple syrup and cardamom. 

Jackfruit is an enormous spiky green monster of a fruit with super sweet, golden yellow insides. Trips to Tamil Nadu are never complete without sampling a bit of this beautiful fruit. Luckily, it's becoming increasing available here too- fresh is best, but the tinned stuff is so convenient for dishes like this. 

We love sweet drinks, but too often they're sickeningly sugary and we can barely manage a few sips. That's why we're excited about using naturally sweet fruits (and veggies!) in our recipes. Jackfruit provides a natural, balanced source of sweetening in this recipe and we just added a splash of maple syrup for some depth and caramel tones. 

This golden nectar has been a hit with our friends and we hope you love it too!

For an extra indulgence, add in some cashews and green raisins toasted in coconut oil. They provide texture, a bit of bite and the raisins soak up liquid, so they pop with flavour! Our version of liquid filled Agar balls?

Happy experimenting,

N & N

For other dessert drink inspiration, try our Carrot, Cardamom Almond Milk Latte.

Serves: 5
Time: 20 mins


  • 3 cups low fat coconut milk (we like the Alpro soya kind)
  • 1/8 cup maple syrup
  • 225g jackfruit (we use tinned, and you can find it in Sri Lankan/ Indian grocery stores)
  • 2 cardamoom pods
  • 2 tbsps green raisins
  • 2 tbsps broken cashews
  • 1 tbsp coconut oil


  1. Drain the tinned jackfruit and rinse well (or if using fresh, no need to rinse). Puree in a blender with a few tbsps coconut milk or until it forms a smooth paste.
  2. Pour in a saucepan and add the rest of the coconut milk and maple syrup
  3. Heat gently, slowly bring to the boil and turn off
  4. Break open the cardamom pods and crush up the seeds using a stone/pestle and mortar, and stir into the mixture
  5. In a small pan, heat the coconut oil. Add in the green raisins and cashews, and toast until the raisins puff up and the cashews start to brown
  6. Pour into the coconut milk, jackfruit mixture and stir well
  7. To serve, ladle into mugs - make sure everyone get a good helping of the raisins and cashews, as they have a tendency to sink to the bottom.

Drink up and scoop up the raisins and cashews with a spoon!