By Food System Team
Poudine Vermicelle
This used to be my after school snack that mum used to make for us before being sent to our rooms to do our homework! In Mauritius this is eaten for breakfast or as an afternoon treat with a hot cup of vanilla tea. I’ve made this recipe dairy free by taking out the butter and milk traditionally used and added more flavours and nuts that I think make this taste even more special.
Updated at: Wed, 16 Aug 2023 20:27:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
443
High
Nutrition per serving
Calories71158 kcal (3558%)
Total Fat7685.3 g (10979%)
Carbs1058.4 g (407%)
Sugars24.2 g (27%)
Protein732.4 g (1465%)
Sodium4710.5 mg (236%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
In a large skillet over a medium heat add the vermicelli and allow to toast until golden brown, add the desiccated coconut and almonds and toast just to release the oils.
Step 2
Add the coconut milk, sugar, and lemon peel and cook for about 10/15minutes, if the pan gets too dry use between 2-300ml of water to help loosen the mixture.
Step 3
Add the rose water and remove from the heat.
Step 4
Place in a cake tin or flan dish and allow to cool before placing into the fridge to set. Once cooled slice into triangles and serve. This can stay in the fridge for up to 3 days.
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