Coconut-raspberry dessert

Ingredients for 10 servings:

• 1 liter coconut milk
• 125 g semolina
• 100 g sugar
• 1 vanilla pod(s)
• 750 g raspberries, frozen
• 1 pinch of salt
• 1 lemon(s), organic
• n. B. Desiccated coconut, for sprinkling

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 15 minutes

vegan dessert for 10 – 12 people, suitable for a buffet, can be prepared the day before

Pour the coconut milk into a large saucepan. Add the sugar and salt, scrape the seeds from a vanilla pod, and add it to the pan along with the pod. Wash the lemon thoroughly with warm water, dry it, grate the zest, and add it. Bring to a boil, stirring constantly. Sprinkle the semolina into the boiling coconut milk, stirring vigorously. Let it swell over low heat for about 5 minutes, stirring frequently while cooling. Discard the cooked vanilla pod. When the coconut semolina porridge is lukewarm, add the still-frozen raspberries and stir quickly. The semolina porridge doesn’t need to be completely red; I like red and white streaks. Now either divide it between glasses or pour it into a large bowl. Let it cool completely in the refrigerator. Sprinkle with a few coconut flakes for decoration. Tip: Cans of coconut milk usually contain 400 ml. I use two cans and fill the rest with water to make up to 1 liter.