The coconut is truly one of nature’s natural wonders. Coconut milk is immensely rich in vitamins and minerals. The objective of the study is to develop paneer using coconut milk and evaluate its quality characteristics and shelf life. The present study was undertaken with different proportions of cow’s milk and coconut milk. The product was analyzed for organoleptic characteristics (colour, texture, taste, flavour and overall acceptability) using a 5 point Hedonic scale. Physicochemical, microbial and nutrient analysis were carried out on prepared paneer. Results showed that there was a significant difference in the flavour, taste and overall acceptability between the paneer made with coconut milk and cow’s milk. The paneer prepared with 50:50 ratio of cow’s milk and coconut milk was found to be the best. The paneer prepared at 50:50 ratio cow’s milk and coconut milk is a value added product and recommended to be manufacturing in large scale.
