Coconut Semolina Pudding with Candied Almond Flakes

Baking and Desserts | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Coconut Semolina Pudding with Candied Almond Flakes

Ingredients

Semolina - 1½ tablespoons
Vanilla salt - 1⅕ tablespoons
Coconut Milk - 6 fl oz
Unsweetened shredded coconut - to taste
Almond Candy Coating - to taste
Pomegranate Seeds - to taste

Step by Step guide

Step 1

Combine the coconut milk and vanilla sugar in a saucepan, stir, place over medium heat, and bring the milk to a boil. Then, gradually sprinkle in the semolina while constantly stirring. Cook for about 7–8 minutes, stirring continuously. The consistency should be very thick.

Step 2

Remove the mixture from the heat, stir in the sweetened coconut flakes to taste, and quickly transfer the thick mixture into a hemispherical serving dish. If you don't have one, a regular plate will work as it has the same hemispherical shape. Let the pudding cool at room temperature for a couple of minutes, cover with foil or plastic wrap, and refrigerate for 5 hours or overnight.

Step 3

When serving, take the pudding dish out of the refrigerator, remove the foil. Dip the dish in hot water for 1–2 minutes, cover it with a serving plate, and quickly invert the pudding onto it.