Belizean Coconut Sawine

Ingredients

In the original Caribbean version of Sawine, condensed milk is often used to achieve a creamy consistency. However, in the Belizean adaptation, coconut milk takes center stage, adding a tropical twist to the dish. Additionally, the use of warm spices like cinnamon, nutmeg, and cardamom is more prominent in the Belizean version, enhancing the flavor profile and giving it a distinct Belizean touch. We alse have the original recipe for Sawine, so you can check it out.

• 200g (7 oz) vermicelli noodles 200g (7 oz) vermicelli noodles
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 100g (3.5 oz) sugar 100g (3.5 oz) sugar
• 1 cinnamon stick 1 cinnamon stick
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 50g (1.75 oz) raisins 50g (1.75 oz) raisins
• 50g (1.75 oz) toasted almonds, chopped 50g (1.75 oz) toasted almonds, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, heat the coconut milk over medium heat until it comes to a gentle simmer.
2. 2.
   Add the vermicelli noodles, sugar, cinnamon stick, nutmeg, and cardamom to the saucepan. Stir well to combine.
3. 3.
   Reduce the heat to low and let the mixture simmer for about 10-12 minutes, or until the noodles are cooked and the liquid has thickened slightly.
4. 4.
   Remove the saucepan from the heat and discard the cinnamon stick.
5. 5.
   Stir in the raisins and toasted almonds.
6. 6.
   Allow the Belizean Coconut Sawine to cool slightly before serving. Serve warm or chilled, according to your preference.

Treat your ingredients with care...

• Vermicelli noodles — Be careful not to overcook the noodles as they can become mushy. Follow the cooking time mentioned in the recipe for the perfect texture.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Toasted almonds — Toast the almonds in a dry skillet over medium heat until they turn golden brown and release a nutty aroma. Keep an eye on them as they can burn quickly.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut cream to the Belizean Coconut Sawine before serving.
• Adjust the sweetness according to your preference by adding more or less sugar.
• If you prefer a stronger spice flavor, you can increase the amount of cinnamon, nutmeg, and cardamom.
• Garnish the dish with a sprinkle of ground cinnamon or toasted coconut flakes for an extra touch of flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Serving advice

Serve Belizean Coconut Sawine warm or chilled, depending on your preference. It can be enjoyed as a dessert or a sweet treat any time of the day. For an extra indulgence, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation of Belizean Coconut Sawine, serve it in individual dessert bowls or glasses. Garnish each serving with a sprinkle of ground cinnamon or a few toasted almond slivers. The contrasting colors and textures will make the dish visually appealing.