Coconut Vermicelli Delight
YIELD – 2 Servings
Ingredients:
Coconut Water- 11/2 cup
Tender Coconut Pulp- 1 cup
Roasted Vermicelli- 1/2 cup( I used thick vermicelli)
Sugar- 3/4 cup
Coconut Milk- 1 cup
Saffron- 1 tsp
Cashew Nuts-7no.
Tender Coconut- 2 tbsp chopped for garnish
Method:
- Heat a non stick sauce pan, pour coconut water and bring to boil.
- Add roasted vermicelli and cook till it becomes soft.
- Meanwhile paste the tender coconut in mixer.
- Add this paste to the boiling vermicelli when it is half cooked.
Coconut Vermicelli Delight
- Add coconut milk to it and continue cooking till vermicelli is done.
- Stir in sugar and mix well to dissolve and blend with vermicelli.
- Cook till it becomes thicker and with less moisture.
- Finally garnish with saffron, coconut pulps and roasted cashew nuts.
- Serve chilled in coconut shell as a dessert.
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Coconut Vermicelli Delight |
Note:
Add normal water along with coconut milk while boiling vermicelli since water absorption varies depends upon the vermicelli you use.
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