Spiced Coconut Lavariya with Mango Cream

To make Spiced Coconut Lavariya with Mango Cream, start by mixing fresh grated coconut, jaggery, cardamom powder, and cinnamon in a pan. Cook on low heat until the mixture thickens. In a separate pot, boil water and mix in rice flour and butter to knead a dough. Roll the dough into thin discs, fill them with the coconut mixture, and fold them into crescent shapes. Finally, blend mango pulp, condensed milk, and vanilla extract to create the mango cream, then steam the Lavariya and drizzle with the mango cream before serving.

Yes, you can make Spiced Coconut Lavariya gluten-free by using gluten-free rice flour instead of regular rice flour. This substitution will maintain the texture and flavor of the dish while making it suitable for those with gluten sensitivities.

To store leftover Spiced Coconut Lavariya, place them in an airtight container and refrigerate. They can be kept for up to 3 days. When ready to eat, you can steam them again or warm them in the microwave for a few seconds to enjoy their original texture.

Spiced Coconut Lavariya pairs wonderfully with a side of fresh tropical fruits like pineapple or papaya. You can also serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert experience.

If you don't have jaggery on hand, you can substitute it with brown sugar or coconut sugar in equal amounts. Both alternatives will provide a similar sweetness and depth of flavor to the Spiced Coconut Lavariya.