Steamed coconut milk idlis with fresh coconut chutney on the side
Ancient Revival Recipes, Breakfast and Dinner Recipes, Breakfast Menu, Idli, Recipes

Coconut Milk Idli Recipe, How to Make Coconut Milk Idli

2025 Sandyathome. All rights reserved. This original recipe of coconut milk idli, story, and content are the exclusive intellectual property of Sandyathome. Any reproduction, adaptation, distribution, or use, in full or in part, is strictly prohibited.

Looking for a soft idli recipe with a unique twist? This Coconut Milk Idli is a gentle revival of a traditional South Indian breakfast once offered in temple kitchens. Instead of changing the batter, we simply stir in freshly extracted coconut milk to enhance both softness and flavor.


Whether you’re exploring South Indian idli variations, searching for idli with coconut milk, or just craving soft idlis without soda, this humble yet sacred recipe is your answer. These two recipes, Coconut Milk Idli and Olaiappam recipe, Sweet Idli recipe celebrate that quiet wisdom. No complicated steps—just real ingredients, quiet history, and delicious results.

“At Sandyathome, I’m bringing back two forgotten treasures—Olaiappam Idli and Coconut Milk Idli—not just individually, but together as a temple-style revival pairing. As far as I know, this specific combination and presentation hasn’t been documented before online. This is my small contribution to preserving and sharing our soulful South Indian breakfast traditions.”

Bite of History: Coconut Milk Idli

Long before soft idlis filled steel tiffin boxes, some temple cooks enriched their fermented batter with a touch of coconut milk—a sacred nod to both flavor and offering. Found rarely in Amman temple kitchens and village rituals, this version steamed quietly during special poojas, giving the idli a tender, sweet softness. Though never mainstream, it whispered through rituals, rural kitchens, and revival plates—and now, it’s time to bring it back home.

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Coconut Milk Idli Ingredient Roles – What Each Ingredient Does

IngredientRole in Recipe
Fermented Idli BatterActs as the base; naturally leavened, provides soft texture and mild sourness
Thick Coconut Milk Adds moisture, subtle sweetness, rich aroma, and enhances softness
Salt (a pinch, optional)Balances flavors; optional if batter already contains salt

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Coconut Milk Idli Recipe, How to Make Coconut Milk Idli
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Coconut Milk Idli Recipe, How to Make Coconut Milk Idli

Recipe by Sandhya Riyaz
5.0 from 2 votes
Course: Breakfast, TiffinCuisine: South Indian, Tamil Nadu RevivalDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Steaming Time

10

minutes

A soft and aromatic twist to traditional idlis, made by adding thick coconut milk to fermented batter before steaming. A revival from temple kitchens.

Ingredients to make soft Coconut Milk Idli

  • 1 cup, 1 Fermented Homemade Idli batter

  • 3 tablespoo, 3 Thick coconut milk (first extract)

  • A pinch of salt (optional)

  • 1 tablespoon, 1 Ghee
    (for greasing Idli plates)

Directions to make Coconut Idli

  • Extract Coconut Milk
    Grate ½ small coconut.
    Add ~2 tbsp warm water and grind.
    Strain to collect 3 tablespoons thick first-extract coconut milk.
  • Mix into Batter
    Gently stir the coconut milk into the fermented batter.
    Don’t overmix. The batter should remain thick but flowy.
  • Steam the Idlis
    Grease idli moulds with ghee.
    Pour in batter and steam for 10–12 minutes.
    Rest 2 minutes before demoulding.

Notes

  • 1 cup = 250 ml

Directions to soft coconut milk idli with step by step images

  • Extract Coconut Milk
    Grate ½ small coconut.
    Add ~2 tbsp warm water and grind.
    Strain to collect 3 tablespoons thick first-extract coconut milk.
  • Mix into Batter
    Gently stir the coconut milk into the fermented batter.
    Don’t overmix. The batter should remain thick but flowy.
  • Steam the Idlis
    Grease idli moulds with ghee.
    Pour in batter and steam for 10–12 minutes.
    Rest 2 minutes before demoulding.
Revival coconut milk idli made with thick first extract coconut milk, South Indian temple style.
Soft Coconut Milk Idli by Sandhya Riyaz

Pro tips for soft Coconut Milk Idli

  • Use only first extract coconut milk – It gives the best flavor and texture. Avoid diluted or second extract.
  • Don’t overmix after adding coconut milk – Gentle folding helps preserve the airiness of fermented batter.
  • Steam on medium heat – Too high can make the idlis dense; too low can make them sticky.
  • Use fresh batter – Older batter may turn overly sour and clash with the sweet notes of coconut milk.

Serving Suggestions

  • Serve warm with fresh coconut chutney, kara chutney, thin moong dal sambar.
  • Pair with vellam syrup (jaggery syrup) and a spoon of ghee for sweet version.
  • Garnish with a drizzle of coconut milk or grated coconut before serving for extra charm.

FAQ for Coconut Milk Idli

Can I make idli with coconut milk instead of water?

You can replace a portion of the liquid in fermented batter with thick coconut milk, as in this recipe. It enhances softness and gives a subtle coconut aroma.

Will coconut milk make the idlis sweet?

Slightly, yes. But it’s a natural sweetness that pairs well with chutney or jaggery.

Can I use canned coconut milk for idli?

Fresh first-extract coconut milk is best. But if using canned, choose thick, unsweetened coconut milk and use sparingly.

Is coconut milk idli a traditional South Indian recipe?

Yes—while not mainstream, it traces back to certain temple kitchens and village poojas where coconut milk was added to idli batter for auspicious offerings.

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“This revival recipe pairing was developed and written by me after researching forgotten Tamil offerings and family rituals. If you recreate or share this, please credit Sandyathome for the original revival concept.”

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