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Vermicelli with Coconut Cream

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Enjoy Vermicelli with Coconut Cream by itself or with papadums.

Vermicelli with Coconut Cream
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an image of a white mug and saucer, with a spoon and filled with Vermicelli with Coconut Cream

Vermicelli with Coconut Cream

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  • Author: EsmeSalon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Indian Recipes
  • Method: Easy
  • Cuisine: Indian


Vermicelli with Coconut Cream is a traditional Indian dessert made with vermicelli noodles, coconut cream, sugar, and cardamom. It is often served as part of a larger Indian meal, or as an individual dessert. The vermicelli is cooked in a sweet coconut cream sauce and is usually garnished with nuts, raisins, or dried fruits.


Units Scale


Fry and brown finely crushed vermicelli, desiccated coconut, and cinnamon sticks in the butter.

Once it is browned, add milk and cook on medium heat until the vermicelli is soft and the liquid thickens.

Add the freshly ground elachi, condensed milk, rose water, and coconut cream.

Cook for a further 10 – 15 mins and enjoy by itself or with papadums.


Prepared, tried, and tested by Irene from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs


  • Serving Size: 1 mug
  • Calories: 755
  • Sugar: 51.7 g
  • Sodium: 204.3 mg
  • Fat: 18.5 g
  • Carbohydrates: 87.8 g
  • Fiber: 5.1 g
  • Protein: 14.9 g
  • Cholesterol: 37.4 mg
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an image of a white mug and saucer, with a spoon and filled with Vermicelli with Coconut Cream
Vermicelli with Coconut Cream
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