Jamaican Coconut Sutarfeni

Ingredients

In this adaptation of Sutarfeni to Jamaican cuisine, we infuse the dish with the flavors of coconut, which is a staple ingredient in Jamaican cooking. The original Indian recipe is typically made with a sugar syrup, while the Jamaican version incorporates a coconut-infused syrup to enhance the tropical flavors. This adaptation adds a unique twist to the traditional dish, creating a fusion of Indian and Jamaican culinary traditions. We alse have the original recipe for Sutarfeni, so you can check it out.

• 200g (7 oz) vermicelli 200g (7 oz) vermicelli
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) condensed milk 1/4 cup (60ml) condensed milk
• 1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1/4 cup (30g) shredded coconut, toasted 1/4 cup (30g) shredded coconut, toasted
• 1/4 cup (30g) chopped pistachios, for garnish 1/4 cup (30g) chopped pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 55g, 30g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large pan, melt the butter over medium heat. Add the vermicelli and sauté until golden brown.
2. 2.
   In a separate saucepan, combine the coconut milk, granulated sugar, water, condensed milk, ground cardamom, ground cinnamon, and vanilla extract. Stir well and bring to a boil.
3. 3.
   Reduce the heat to low and simmer the syrup for 5 minutes until slightly thickened.
4. 4.
   Pour the syrup over the fried vermicelli and mix gently until the vermicelli is evenly coated.
5. 5.
   Allow the mixture to cool for 10 minutes, then transfer it to a serving dish.
6. 6.
   Garnish with toasted shredded coconut and chopped pistachios.
7. 7.
   Serve Jamaican Coconut Sutarfeni at room temperature or chilled.

Treat your ingredients with care...

• Vermicelli — Make sure to fry the vermicelli until it turns golden brown for a crispy texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.
• Shredded coconut — Toast the shredded coconut in a dry pan over medium heat until golden brown for added aroma and crunch.
• Pistachios — Chop the pistachios finely for a beautiful garnish and a nutty flavor.

Tips & Tricks

• For a more pronounced coconut flavor, you can add a few drops of coconut extract to the syrup.
• If you prefer a sweeter dessert, increase the amount of sugar in the syrup.
• To make it more festive, sprinkle some edible gold or silver dust over the finished dish.
• Experiment with different nuts for garnish, such as almonds or cashews.
• Serve Jamaican Coconut Sutarfeni with a scoop of coconut or vanilla ice cream for an extra indulgence.

Serving advice

Serve Jamaican Coconut Sutarfeni as a dessert after a delicious Jamaican meal. It can be enjoyed on its own or paired with a scoop of coconut or vanilla ice cream for a delightful contrast of temperatures and flavors.

Presentation advice

Present Jamaican Coconut Sutarfeni in a shallow serving dish, allowing the golden strands of vermicelli to be the star of the show. Garnish with toasted shredded coconut and chopped pistachios for an elegant and inviting presentation.