Fruity Coconut Peda
Soft, velvety coconut pedas with a surprise fruity topping — this festive mithai is handmade with love, just in time for Rakhi. A classic Indian sweet, elevated with fresh flavors like strawberry rose, pineapple kesar, and zesty orange.
Ingredients
Peda:
- 2 cups desiccated coconut
- 1 cup shredded fresh coconut
- 1 cup coconut milk
- 1/2 cup milk
- 3/4 to 1 cup condensed milk , adjust to your sweetness preference
- 8-10 strands saffron
- 1/2 teaspoon cardamom powder
- pinch salt
Strawberry Rose Filling:
- 1/2 cup strawberries , fresh and puréed
- 2 tbsp red rose syrup , adjust based on sweetness of strawberries
- pinch salt
- 2 tsp cornstarch , mixed with 2 tbsp water
Pineapple Kesar Filling:
- 1/2 cup pineapple , puréed (add 1–2 tbsp water only if needed)
- 2 tsp sugar , or as needed
- 6-7 strands saffron , soaked in 1 tsp water
- pinch salt
- 2 tsp cornstarch , mixed with 2 tbsp water
Orange Filling:
- 1 cup fresh orange juice
- 2 tsp sugar , or as needed
- pinch salt
- 2 tsp cornstarch , mixed with 2 tbsp water
For Finishing:
- desiccated coconut , or milk powder for rolling
- edible gold foil
- pistachio , chopped
Instructions
Prepare the Peda Mixture:
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In a pan, combine desiccated coconut, shredded coconut, and coconut milk. Cook on low heat for about 10–12 minutes, stirring occasionally until the mixture softens and thickens.
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Add condensed milk (start with ½ cup and adjust to taste), saffron strands, cardamom powder, and a pinch of salt. Mix well.
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Continue stirring until the mixture leaves the sides of the pan. Turn off the heat and let it cool to room temperature.
Make the Fruit Fillings (repeat for each fruit sauce):
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Heat the fruit purée or juice in a pan until it just starts to simmer.
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Stir in the cornstarch slurry and sugar (if needed).
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Cook until the mixture becomes shiny and thickens slightly — it should stay pourable, not too thick.
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Let cool completely before using.
Shape and Fill the Pedas:
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Once the coconut mixture is cool, divide into approx. 20 equal portions and shape into pedas.
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Use a small spoon or scooper to make a slight divot in the center of each.
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Roll the pedas in desiccated coconut (or milk powder, if preferred).
Assemble:
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Spoon a small amount of your fruit filling into each peda center.
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Garnish with gold foil and chopped pistachios.
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Serve at room temperature or slightly chilled.
Recipe Video
Recipe Notes
- Use both desiccated and fresh shredded coconut — this gives the best soft, melt-in-your-mouth texture. Just desiccated coconut can make pedas dry.
- Coconut milk is essential for that rich, velvety texture — it really elevates the pedas.
- Adjust the condensed milk based on your sweetness preference.
- Don’t overcook the fruit fillings — they should stay silky, shiny, and pourable.
- Pedas can be made in advance and filled right before serving.