Coconut semolina pudding with raspberry sauce

Ingredients for 2 servings:

• 150 g raspberries, frozen
• some orange peel, dried and ground
• 2 tsp, heaped potato starch
• 300 ml milk or coconut milk
• 8 tbsp, heaped coconut flakes
• 8 tbsp, heaped semolina, fine
• some vanilla, dried and ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

without sugar

Heat the raspberries with 4 tablespoons of water in a saucepan. Garnish with the orange zest. Once the raspberries are soft and have released some liquid, slowly stir in the cornstarch with a whisk, making sure no lumps form. Ladle the raspberry sauce into glasses, bowls, or deep plates and set aside. Heat the milk in the same saucepan with the remaining raspberry sauce. Add the vanilla and coconut flakes. Once the milk is hot, whisk in the fine semolina. Reduce the heat and let the semolina swell for about 2 minutes, stirring constantly. Spread the semolina over the raspberry sauce. The semolina pudding can be served warm or cold. This mixture makes a dessert for 2 adults and 1 child, or breakfast for 1 adult and 1 child. Tip: The semolina pudding can be refined with 1 tablespoon of coconut butter or the seeds of a vanilla pod instead of dried vanilla.