Description
This Creamy Coconut Vermicelli is rich, fragrant and just sweet enough, with toasted vermicelli, coconut cream and a lovely hint of rose water. It’s one of those easy desserts that comes together in one pot, and yes, a little spoonful straight from the pot is perfectly acceptable.
Ingredients
Units
Scale
- 1 1/2 cups finely crushed vermicelli
- 1/2 cup desiccated coconut
- 2 cinnamon sticks
- 2 tbsp butter
- 1 L milk
- 1 tsp freshly ground elachi (cardamom)
- 1/2 can condensed milk, about 198 g, or more to taste
- 1 tbsp rose water
- 1 can coconut cream, about 400 mL
Instructions
- Melt 2 tbsp butter in a large, heavy based saucepan over medium heat.
- Add 1 1/2 cups finely crushed vermicelli, 1/2 cup desiccated coconut and 2 cinnamon sticks. Stir often and cook for about 5 to 7 minutes, until the vermicelli and coconut are evenly toasted and lightly browned. Keep an eye on it because the coconut can go from nicely toasted to burnt rather quickly.
- Slowly add 1 L milk while stirring. Bring the mixture to a gentle simmer over medium heat, then reduce the heat slightly and cook for about 10 to 15 minutes, stirring regularly so the vermicelli doesn’t catch on the bottom of the saucepan. The vermicelli should be soft and the milk should have thickened noticeably.
- Stir in 1 tsp freshly ground elachi, 1/2 can condensed milk, about 198 g, and 1 tbsp rose water. Add 1 can coconut cream, about 400 mL, and stir well to combine. If your coconut cream has separated in the can, give it a good stir before adding it.
- Cook for another 10 to 15 minutes over low to medium heat, stirring occasionally, until the Vermicelli is thick, creamy and the flavours have come together. Don’t worry if it still looks a little loose while hot, as it will thicken further as it stands.
- Taste before serving and add a little more condensed milk if you prefer it sweeter. Remove the cinnamon sticks before serving, or leave them in for a pretty presentation if you’re serving it straight from the saucepan.
- Serve warm or chilled on its own, or with papadums if that’s how you enjoy it.
Notes
Prepared, tried, and tested by Irene
Nutrition
- Serving Size: 1 mug
- Calories: 755
- Sugar: 51.7 g
- Sodium: 204.3 mg
- Fat: 18.5 g
- Saturated Fat: 13.6 g
- Trans Fat: 0 g
- Carbohydrates: 87.8 g
- Fiber: 5.1 g
- Protein: 14.9 g
- Cholesterol: 37.4 mg
