Coconut Raita | Raita Recipes | How to Make Coconut Raita

What is Coconut Raita?

Thick and creamy yogurt with the shredded coconut, with a hint of sweetness is coconut raita. I love to serve a raita with meals. My family’s favorite is boondi raita but we love to experiment. Recently I made coconut raita using the fresh coconut. It was a nice break from the regular raitas that we have. It is refreshing raita and compliments the heavy and filling meals very nicely.

Let’s talk about the ingredients for Coconut Raita

Raita makes an awesome accompaniment to Indian food. The best part is that these are so simple and quick to make. Well whisked yogurt combined with seasoning and main ingredient makes raita. Raita can be made using vegetables such as kachumber raita, onion raita or using fruits such as grapes raita, pineapple raita or with stuff in the pantry such as boondi raita, bhujia raita and so on.

Let’s discuss the ingredients required to make coconut raita:

Yogurt: Coconut raita has a thick consistency and is creamier than the raitas in general. Therefore use thick yogurt and do not dilute it.

Fresh Coconut: I have peeled the coconut to remove the brown part. This gave me gorgeous white, soft coconut for the raita.

Seasoning: Keeping it simple I have flavored the raita with little powdered sugar and salt only. I was short of fresh mint otherwise I would have loved to add that to this raita. Further, you can add white pepper powder, cumin seeds powder, etc.

Similar Recipes on the blog

We have already discussed the raita recipes above. Well, you might also like the coconut recipes on the blog, such as coconut kheer, coconut ladoo, coconut cake, etc.

How to serve Coconut Raita?

Make it a part of Karwa Chauth dinner and serve it with dum aloo Banarasi and tomato puri.

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How to make Coconut Raita?

1.This recipe serves 2-3 persons.

2.In a mixing bowl add 1 cup whisked yogurt. Into this add salt to taste and 1 tsp of powdered sugar.

3.Next add in ½ cup of peeled and grated fresh coconut. Mix everything well.

4.Serve chilled. Bon appetite!

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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