Saint Lucian Coconut Sushki

Ingredients

In this adaptation, the traditional Russian sushki recipe is enhanced with the addition of coconut, which brings a tropical twist to the dish. The original sushki are typically plain and have a more neutral flavor, while the Saint Lucian version adds a subtle sweetness and a hint of coconut aroma. This adaptation also incorporates the flavors and ingredients commonly found in Saint Lucian cuisine, giving it a unique Caribbean touch. We alse have the original recipe for Sushki, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (50g) desiccated coconut, for coating 1/2 cup (50g) desiccated coconut, for coating

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 5g
• Carbohydrates (total, sugars): 27g, 12g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the coconut milk, vegetable oil, and vanilla extract.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
5. 5.
   Knead the dough for a few minutes until it becomes smooth and elastic.
6. 6.
   Divide the dough into small portions and roll each portion into a thin rope.
7. 7.
   Cut the ropes into small pieces, approximately 2 inches long.
8. 8.
   Place the sushki on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
9. 9.
   Remove from the oven and let them cool for a few minutes.
10. 10.
    Roll the warm sushki in desiccated coconut to coat them evenly.
11. 11.
    Allow the sushki to cool completely before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Desiccated coconut — If you prefer a stronger coconut flavor, lightly toast the desiccated coconut in a dry pan before using it to coat the sushki.

Tips & Tricks

• For a variation, you can add a pinch of ground cinnamon or nutmeg to the dough for a spiced flavor.
• If you prefer a sweeter sushki, you can dust them with powdered sugar after coating them with desiccated coconut.
• Store the sushki in an airtight container to maintain their crispiness.

Serving advice

Serve the Saint Lucian Coconut Sushki as a delightful snack with a cup of tea or coffee. They are perfect for sharing with friends and family during gatherings or as a treat for yourself.

Presentation advice

Arrange the coconut sushki on a serving platter, sprinkle some extra desiccated coconut on top for an appealing look. You can also serve them in a decorative bowl or jar to add a touch of elegance.