Coconut semolina pudding with candied almond flakes
1 serving
20 minutes
Coconut semolina pudding with candied almond flakes is a delicate dessert with a rich aroma of coconut and vanilla. Its roots trace back to European cuisine, where semolina puddings have long been valued for their softness and rich flavor. The thick consistency of semolina cooked in coconut milk makes this dessert incredibly velvety. Candied almond flakes and pomegranate seeds add a crunchy texture and a light fruity tang, creating a harmony of flavors. Served chilled, it makes for the perfect ending to a meal on a hot day. This pudding is a true delight for lovers of exotic sweets.
1
Combine coconut milk and vanilla sugar in a saucepan, mix, place over medium heat, and bring the milk to a boil. Then, carefully sprinkle in the semolina while constantly stirring. Cook for about 7-8 minutes, stirring continuously. The consistency of the porridge should be very thick.
- Coconut milk: 180 ml
- Vanilla sugar: 1.2 tablespoon
- Semolina: 1.5 tablespoon
2
Remove the porridge from the heat, mix in coconut flakes to taste, and quickly transfer the thick mass into a half-sphere-shaped dish. If you don't have one, a regular plate will do as it has the same half-sphere shape. Then cool the pudding at room temperature for a few minutes, cover with foil or plastic wrap, and place in the refrigerator for 5 hours or overnight.
- Sweetened desiccated coconut: to taste
3
Remove the pudding from the fridge, take off the foil. Dip the bowl in hot water for 1-2 minutes, cover it with a serving plate, and quickly flip the pudding onto it.
4
Serve immediately, sprinkled with candied almond flakes and pomegranate seeds.
- Sugared almonds (dragee): to taste
- Pomegranate seeds (arils): to taste