John Myers
Ingredients for 6 servings:
- 500 ml milk
- 150 g desiccated coconut
- 50 g semolina (soft wheat)
- 30 ml coconut syrup, if desired
- 15 g sugar
- 3 pinches of salt
- 1 piece(s) butter
- 1 egg(s)
- 1 can pineapple pieces, drained, if desired
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
with pineapple pieces on the bottom
Put the butter, syrup, sugar, and salt in a saucepan and stir until the butter has melted. Now add the milk and desiccated coconut, stirring until the desiccated coconut is soaked with the milk and no longer floating on top of the milk. Taste the milk; if it tastes coconutty, don’t add any syrup. If not, add a little more syrup until you find the coconut flavor is sufficient. Now add the semolina and stir until a thick mixture forms. Remove the pan from the heat and beat in the egg. Now pour the mixture into the previously prepared dessert bowls and serve. It tastes best warm to lukewarm. If you like, you can add enough pineapple pieces to the bottom of the dessert bowls until the bottom is just covered. If you can’t find coconut syrup, you can omit it and replace the milk with coconut milk.
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