Pommes Duchesse-French style piped potatoes

Kanangachi Kheer – Vegan Tapioca, Coconut and Sweet Potato Kheer

Kanangachi Kheer-vegan sweet potato, coconut and tapioca pudding

Kanangachi Kheer-vegan sweet potato, coconut and tapioca pudding


This creamy and delicious pudding is a favorite during Gudi Padwa in the Konkan belt. Gudi Padwa is called Samvatsar Padvo by Konkani Hindus.

Serves 4

2 tablespoons tapioca

200 ml coconut milk

3 tablespoon crumbled jaggery or more to taste

1 red skinned sweet potato also called Ratale or Shakarkhand about 100 GRAMS

1/4 teaspoon of powdered green cardamom seeds

1 tablespoon toasted cashewnut pieces (optional)


Soak Tapioca seeds in water for 20 minutes. Drain.

Parboil the sweet potato, cool, peel and cut into 1/2 inch cubes

Combine tapioca, coconut milk, sweet potato, cardamom in a medium size saucepan or kadai. Add 2 cups water and cook on a medium flame about 20 minutes. Stir from time to time. Add jaggery and continue cooking until you have a very thick and creamy consistency.

Add more jaggery if you want more sweeteness and water if you want a thinner consistency. Stir in cashews if you wish. This dessert can be served warm or cold.