Growing up, I remember the intoxicating aroma of freshly made coconut rolls wafting through the house as my mother would patter around the kitchen and I would eagerly wait for the first one to be completed before snatching it up. They’re a true comfort food, combining the rich, nutty flavor of coconut with just the right amount of sweetness and spice.

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And today I’m sharing the recipe with you to bring a bit of Sri Lankan warmth and sweetness to your day!

Let’s make some rolls!

Add the jaggery/brown sugar, salt, and cardamom powder into a large pot. Once melted, add in the coconut and stir until combined. Set aside.

Check out the video on how to make it:

 

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Surutappam // Sweet Coconut Rolls

This traditional Sri Lankan coconut roll consists of shredded coconut mixed with rich jaggery and rolled in a light pancake, it's the perfect way to bring some sweetness to your day!

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Ingredients

  

Pancakes:

• 2 large eggs
• 2 cups flour
• 3 cups milk
• ¼ tsp salt
• ¼ tsp turmeric
• 2 tbsp vegetable oil
• 2 tbsp sugar

Coconut Filling:

• 500 grams jaggery or brown sugar
• ½ tsp salt
• 1 tsp cardamom powder
• 750 grams freshly grated coconut

Instructions

 

Pancake:

• Whisk together all the ingredients for the crepes until you have a smooth batter. Heat a small pan over low heat and pour in a spoonful of batter. Swirl the pan around to make a thin layer and allow to cook, once it's golden brown remove from heat and set aside to cool. Repeat with the remaining batter.

Jaggery:

• Add the jaggery/brown sugar, salt, and cardamom powder into a large pot. Once melted, add in the coconut and stir until combined. Set aside.

Assembly:

• Take the prepared pancake and add around 2 tablespoons of the jaggery coconut. Fold the side and roll it shut, the pancake will seal by itself. Enjoy!