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Coconut semolina porridge with pomegranate seeds

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Ingredients for 4 servings:

  • 500 ml coconut milk
  • 150 g semolina
  • 4 tbsp desiccated coconut
  • 1 pomegranate

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Heat the coconut milk in a saucepan. Add the semolina and stir until it has swelled. If you want the porridge to be even thicker, increase the amount of semolina. Finally, add the desiccated coconut. Pour the semolina porridge into jars and refrigerate for about 3 hours; it can also be eaten warm. Peel the pomegranate in cold water and remove the seeds. Garnish the semolina porridge with the seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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