Sri Lankan Pani Pol (Coconut in Kithul Treacle)

This sweet coconut mixture is perfect as a filling for crepes, coconut milk rice and much, much more.  Heck, you can even eat it straight with a spoon if you wish.  The flavor comes from Sri Lankan Kithul Treacle (syrup) so it's especially delicious.  I used Ceylon Pure products given to me by the folks at Gourmet World Market  to make this delicious treat.  Check out my crepes with this filling in my post:  Coconut Crepes with Ceylon Pure Organic Coconut Products.  I also have a traditional Sinhalese kiri bath with this coconut filling called Imbul Kiri Bath: Sri Lankan Coconut Milk Rice with Sweet Coconut Stuffing (Imbul Kiri Bath).

Ingredients:
1 1/2 cups Kithul Treacle
3 cups dessicated medium shred coconut
2 tsp vanilla
pinch salt
1 cup chopped almonds (optional) 

Directions:

First soak dessicated coconut with 1/3 cup coconut milk for 20-30 minutes to soften. Then heat kithul treacle in a tall pot and bring to a boil.





Once boiling add salt, vanilla,
chopped nuts and soaked coconut.  Stir for about 5 minutes to caramelize and cook coconut and syrup together.   Use in recipes as desired. Enjoy.

 

Some of the wonderful Ceylon Pure Products

To purchase these items, please go to www.gourmetworldmarket.com and click Ceylon Pure on the Vendor list.

Disclaimer: I was sent the above Ceylon Pure products to try out.  I was not financially compensated for this post.  All opinions are my own.

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