Sawine (with coconut milk)
Sawine is a vermicelli dessert often made in Trinidad around Eid or Diwali. This version uses coconut milk instead of dairy.
Equipment
- 1 Sauce pan
- 1 Measuring cup Liquid
- 1 Set Measuring Cups Dry
- 1 Set Measuring Spoons
- 1 Cooking Spoon
Ingredients
- 1 cup vermicelli
- 1 tbsp coconut oil ghee can also be used
- 1.5 cups water
- 1.5 cups coconut milk full-fat
- ¼ cup brown sugar white sugar, coconut sugar or other sweetener can be used
- 1 stick cinnamon
- 1 pod cardamom cracked open and ground
- ½ tsp vanilla extract
- pinch salt
- ¼ cup dried currants raisins or cranberries can be used
- ¼ cup slivered almonds toasted
Instructions
- In a heavy bottomed sauce pan, melt the fat over medium heat.
- Add in the vermicelli and stir thoroughly to coat with the fat. If needed, break up the vermicelli with your hands.
- Reduce heat to medium-low and continue stirring to toast the vermicelli until it starts to brown.
- Add in the liquids (coconut milk & water) and stir.
- Add in the salt, sugar & spices and bring to a simmer.
- Continue stirring while the mixture is simmering until the vermicelli is al dente. As the sawine cooks the vermicelli will expand absorb liquid.
- Turn the heat off and add in vanilla extract and dried fruit. Stir to combine.
- Remove the cinnamon stick.
- To serve: spoon into bowls and top with toasted slivered almonds.
Notes
Sawine can be served warm or cold.
Sawine is often made with dairy (milk and evaporated milk) and sweetened with condensed milk. For this recipe I substituted full-fat coconut milk for the dairy and sweetened with brown sugar.
Toasting the nuts adds a depth of flavour, but this step is optional.
As the dish sits and cools, the noodles will continue to absorb the liquid and your end dish will be thicker and more porridge-like.
Some optional variations:
- Use any kind of nuts: almonds, pistachios, peanuts
- Try different dried fruits: cranberries, raisins, apricots