Coconut semolina pudding with plant milk
2 servings
30 minutes
Coconut pudding made from semolina on plant-based milk is an exquisite dessert of European cuisine that combines the tenderness of semolina porridge with the aroma of coconut. Its origin is linked to the traditions of light, airy, and nutritious desserts popular in France and Italy. The sweetness and creamy texture make it an ideal finish to a meal or a morning treat. The pudding is soft with light coconut notes, and adding chocolate or fruits allows for flavor variety. This dessert is especially popular among plant-based eaters as it is made without dairy products. It can be served warm or chilled, enjoying its rich and velvety taste. Easy to prepare, it will become a favorite treat for the whole family.
1
Prepare the ingredients for the pudding.
2
Pour half of the milk into a pot and bring to a boil.
- Plant-based milk: 500 ml
3
Slowly pour semolina into boiling milk in a thin stream, stirring immediately with a whisk or spoon to avoid lumps.
- Semolina: 4 tablespoons
4
Boil the semolina, stirring, for 3-4 minutes.
5
It should have a medium thickness consistency. Let it cool a bit.
6
Add powdered sugar to taste. It can be replaced with honey or any other sweetener.
- Icing sugar: 2 teaspoons
7
Add 2 tablespoons of coconut flakes.
- Desiccated coconut: 2 tablespoons
8
Beat with a mixer for 5–7 minutes until a uniform fluffy mass.
9
Distribute the mass into the bowls.
10
Decorate with coconut flakes, grated chocolate, or any fruits.
- Desiccated coconut: 2 tablespoons
- Chocolate: 20 g
- Fruit: to taste