Goan Catholic Style Coconut Milk Dessert

Ingredients

While the original Burmese Shwe Yin Aye is a dessert soup made with coconut milk, agar jelly, and various toppings like bread, jellies, and fruits, the Goan Catholic Style Coconut Milk Dessert is a thicker and creamier dessert. It replaces agar jelly with sago pearls and incorporates the warm flavors of cardamom and nutmeg, which are commonly used in Goan Catholic cuisine. The Goan version also uses jaggery instead of sugar for a more traditional touch. We alse have the original recipe for Shwe yin aye, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/2 cup (100g) sago pearls 1/2 cup (100g) sago pearls
• 1/2 cup (100g) jaggery, grated 1/2 cup (100g) jaggery, grated
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 tablespoon chopped cashews, for garnish 1 tablespoon chopped cashews, for garnish
• 1 tablespoon chopped pistachios, for garnish 1 tablespoon chopped pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 28g, 18g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the sago pearls under cold water and soak them in water for 30 minutes.
2. 2.
   In a saucepan, bring the coconut milk to a gentle simmer over medium heat.
3. 3.
   Drain the soaked sago pearls and add them to the simmering coconut milk.
4. 4.
   Stir occasionally to prevent sticking and cook for about 15-20 minutes, or until the sago pearls are translucent and tender.
5. 5.
   Add the grated jaggery, ground cardamom, and ground nutmeg to the saucepan. Stir well until the jaggery is completely dissolved.
6. 6.
   Continue to simmer for another 5 minutes to allow the flavors to meld together.
7. 7.
   Remove from heat and let the dessert cool to room temperature.
8. 8.
   Once cooled, refrigerate the dessert for at least 2 hours to chill and set.
9. 9.
   Serve the Goan Catholic Style Coconut Milk Dessert chilled, garnished with chopped cashews and pistachios.

Treat your ingredients with care...

• Sago pearls — Make sure to rinse the sago pearls thoroughly before soaking to remove any excess starch. This will prevent them from sticking together during cooking.

Tips & Tricks

• For a creamier texture, you can substitute half of the coconut milk with coconut cream.
• If jaggery is not available, you can use brown sugar or honey as a substitute.
• Feel free to add your favorite nuts or fruits as additional toppings for extra flavor and texture.
• Adjust the sweetness according to your preference by adding more or less jaggery.
• To enhance the aroma, lightly toast the chopped cashews and pistachios before garnishing.

Serving advice

Serve the Goan Catholic Style Coconut Milk Dessert in individual bowls or glasses for an elegant presentation. You can also serve it in traditional clay pots for an authentic touch. Make sure to chill the dessert well before serving to enhance its creamy texture.

Presentation advice

To elevate the presentation of this dessert, sprinkle a pinch of ground cardamom and nutmeg on top of each serving. You can also garnish with a few strands of saffron for a touch of luxury. Serve with a sprig of fresh mint for a pop of color.