Ingredients with Measurements:
- 1 cup rice vermicelli noodles
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup rose water
- 1/4 cup lime juice
- 1/4 cup shredded coconut
- 1/4 cup chopped pistachios
Special Equipment Needed:
- Ice cream maker
- Fine mesh strainer
Step-by-Step Instructions:
1. In a medium saucepan, bring the water and sugar to a boil. Stir until the sugar dissolves.
2. Add the rice vermicelli noodles and cook for 2-3 minutes, or until tender.
3. Remove from heat and let cool to room temperature.
4. Once cooled, stir in the coconut milk, rose water, and lime juice.
5. Pour the mixture through a fine mesh strainer into a bowl.
6. Cover and refrigerate for at least 2 hours, or until chilled.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Once churned, transfer the mixture to a freezer-safe container and freeze for at least 2 hours, or until firm.
9. Serve the coconut faloodeh topped with shredded coconut and chopped pistachios.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 minutes
Chilling time: 2 hours
Freezing time: 2 hours
Temperature:
Refrigerate at least 2 hours and freeze until firm.
Serving size:
4 servings
Nutritional information:
Calories per serving: 240
Fat: 10g
Carbohydrates: 35g
Protein: 3g
Substitutions for ingredients:
- Rice vermicelli noodles can be substituted with angel hair pasta.
- Rose water can be substituted with orange blossom water.
- Lime juice can be substituted with lemon juice.
Variations:
- Add chopped fresh fruit, such as mango or strawberries, to the mixture before churning.
- Add a few drops of food coloring to the mixture for a fun, colorful twist.
Tips and Tricks:
- Be sure to strain the mixture before churning to remove any lumps or clumps.
- For a creamier texture, use full-fat coconut milk.
- Top with additional shredded coconut and chopped pistachios for added texture and flavor.
Storage Instructions:
Store in an airtight container in the freezer for up to 1 week.
Reheating Instructions:
Let the coconut faloodeh sit at room temperature for a few minutes before serving to soften.
Presentation Ideas:
Serve in a bowl or glass topped with shredded coconut and chopped pistachios.
Garnishes:
Shredded coconut and chopped pistachios.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve with a side of fresh fruit or a small salad.
Troubleshooting Advice:
If the mixture is too thick, add a little more water or coconut milk to thin it out.
Food Safety Advice:
Be sure to cook the rice vermicelli noodles or angel hair pasta thoroughly before adding to the mixture.
Food History:
Faloodeh is a traditional Persian dessert made with thin noodles and a sweet syrup. It is often served during the hot summer months as a refreshing treat.
Flavor Profiles:
Sweet, creamy, and slightly tangy.
Serving Suggestions:
Serve as a dessert or a light snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian
Taste: Sweet, Coconutty, Refreshing, Creamy, Tart