Coconut Bread with Semolina Pudding in Coconut Milk
Baking and Desserts • European
Description
Coconut Bread with Semolina Pudding in Coconut Milk
Ingredients
- Sugar 1 teaspoon
- Dry yeast 0 oz
- Vegetable Oil 1 tablespoon
- Salt to taste
- Coconut Milk 4½ cups
- Wheat Flour 6 cups
- Desiccated coconut 2 cups
- Brown Sugar 3 tablespoons
- Milk 1 cup
- Semolina 1 cup
- Vanillin a pinch
- Ground Cinnamon 1 teaspoon
Step-by-Step Guide
Step 1
Mix sugar, yeast, and ¼ cup of hot water in a bowl and let the mixture sit for about 10 minutes.
Step 2
After 10 minutes, add 2.5 cups of coconut milk, 1 tablespoon of vegetable oil, and salt to the same bowl. Stir until smooth. Add flour and shredded coconut (finely shredded). Knead the dough.
Step 3
Place on a floured work surface and knead thoroughly until smooth, about 8 minutes. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise until doubled in size, about 45 minutes.
Step 4
After 45 minutes, knead the dough again and divide it into 12 equal parts; shape each part into a ball and place on baking sheets lined with parchment paper. Let the rolls rise.
Step 5
Preheat the oven to 355°F.
Step 6
Bake the rolls until golden brown, about 45 minutes.
Step 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. Gradually add semolina and cook for 3–5 minutes until the mixture thickens. Distribute the pudding into molds and cool.
Step 8
Serve the pudding with coconut bread.
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