Coconut Semolina Pudding with Candied Almond Flakes
Baking and Desserts • European
Description
Coconut Semolina Pudding with Candied Almond Flakes
Ingredients
- Semolina 1½ tablespoons
- Vanilla salt 1⅕ tablespoons
- Coconut Milk 5 fl oz
- Unsweetened shredded coconut to taste
- Almond Candy Coating to taste
- Pomegranate Seeds to taste
Step-by-Step Guide
Step 1
Combine the coconut milk and vanilla sugar in a saucepan, stir, place over medium heat, and bring the milk to a boil. Then, gradually sprinkle in the semolina while constantly stirring. Cook for about 7–8 minutes, stirring continuously. The consistency should be very thick.
Step 2
Remove the mixture from the heat, stir in the sweetened coconut flakes to taste, and quickly transfer the thick mixture into a hemispherical serving dish. If you don't have one, a regular plate will work as it has the same hemispherical shape. Let the pudding cool at room temperature for a couple of minutes, cover with foil or plastic wrap, and refrigerate for 5 hours or overnight.
Step 3
When serving, take the pudding dish out of the refrigerator, remove the foil. Dip the dish in hot water for 1–2 minutes, cover it with a serving plate, and quickly invert the pudding onto it.
Step 4
Serve immediately, sprinkled with candied almond flakes and pomegranate seeds on top.
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