Chocolate Coconut Dessert
Breakfasts • British
Description
You can replace the shredded coconut with coconut milk or omit it altogether for those who are not fond of coconut. For lovers of rich chocolate flavor, it is better to replace milk chocolate with dark chocolate.
Ingredients
- Semolina 5 teaspoons
- Sugar 2 teaspoons
- Milk 1½ cups
- Salt a pinch
- Desiccated coconut 4 teaspoons
- Liquid dark chocolate 5 oz
- Cream 0 fl oz
Step-by-Step Guide
Step 1
In a bowl, mix the semolina, sugar, salt, and shredded coconut.
Step 2
Melt 50 g of chocolate in the milk in a saucepan and bring to a boil.
Step 3
While constantly stirring the milk, slowly add the semolina to avoid lumps.
Step 4
Stir and cook until thickened over medium heat (about 3–5 minutes).
Step 5
Pour into molds (for muffins, for example) and refrigerate overnight.
Step 6
Melt 50 g of chocolate with the cream and drizzle the resulting sauce over the dessert when serving.
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