Coconut bread with semolina pudding on coconut milk

12 servings

75 minutes

Coconut bread with semolina pudding in coconut milk is a refined combination of airy pastry and delicate creamy dessert. This recipe, inspired by European traditions, offers a cozy sweet taste with exotic coconut notes. Fluffy rolls infused with coconut aroma pair perfectly with velvety semolina pudding flavored with cinnamon and vanilla. This treat is suitable for both a morning breakfast and an elegant meal finale. Serve it slightly chilled to allow the pudding to set while keeping the bread soft and fragrant. Enjoy this delicacy by dipping the roll into the cream or complementing it with a cup of aromatic coffee.

Energy value per serving

• Calories: 624.4
• Proteins: 14.2g
• Fats: 30.7g
• Carbohydrates: 81g

Ingredients

• Sugar: 1 tsp
• Dry yeast: 10 g
• Vegetable oil: 1 tbsp
• Salt: to taste
• Coconut milk: 4.5 glass
• Wheat flour: 6 glass
• Coconut flakes: 2 glass
• Brown sugar: 3 tbsp
• Milk: 1 glass
• Semolina: 1 glass
• Vanillin: pinch
• Ground cinnamon: 1 tsp

Cooking steps

1. Mix sugar, yeast, and 1/4 cup of hot water in a bowl and let the mixture sit for about 10 minutes.

   Required ingredients:

   • Sugar: 1 teaspoon
   • Dry yeast: 10 g

2. After 10 minutes, pour 2.5 cups of coconut milk, 1 tablespoon of vegetable oil, and add salt into the same bowl. Mix until smooth. Add flour and coconut flakes (finest grind). Knead the dough.

   Required ingredients:

   • Coconut milk: 4.5 glasss
   • Vegetable oil: 1 tablespoon
   • Salt:  to taste
   • Wheat flour: 6 glasss
   • Coconut flakes: 2 glasss

3. Place on a floured work surface and knead thoroughly until a uniform mass is obtained, about 8 minutes. Put the dough in a lightly oiled bowl, cover with plastic wrap, and leave until the dough doubles in size, about 45 minutes.

   Required ingredients:

   • Vegetable oil: 1 tablespoon

4. After 45 minutes, knead the dough again and divide it into 12 equal parts; shape each part into a ball and place them on parchment-lined trays. Let the rolls sit until they rise.

5. Preheat the oven to 180 degrees.

6. Bake the rolls until golden brown, about 45 minutes.

7. Meanwhile, bring 2 cups of coconut milk and 1 cup of regular milk to a boil, add 3 tablespoons of brown sugar, vanilla, and cinnamon. Stir in semolina and cook for 3-5 minutes until the porridge thickens. Pour the pudding into molds and chill.

   Required ingredients:

   • Coconut milk: 4.5 glasss
   • Milk: 1 glass
   • Brown sugar: 3 tablespoons
   • Vanillin:  pinch
   • Ground cinnamon: 1 teaspoon
   • Semolina: 1 glass

8. Serve the pudding with coconut bread.