John Myers
Exotic Semolina Pudding
The perfect exotic semolina pudding recipe with a picture and simple step-by-step instructions.
- 0,5 Cup Semolina
- 1 a cup Coconut milk
- 1 tbsp Butter
- 0,25 tsp Anise powder
- 0,25 tsp Ground cardamom
- 0,5 tsp Ground cinnamon
- 2 tbsp Sugar
- 1 tbsp Honey liquid
- 1 tbsp Desiccated coconut
- Ground cinnamon
- Powdered sugar
- Chopped almonds
- Melt the butter in a small saucepan and then mix in the spices and wait until the spices start to smell. Now add the coconut milk and semolina and bring to the boil, stirring constantly. Stir in the sugar and simmer a little more until it has dissolved. Always stir, otherwise the mixture will settle on the bottom of the pot.
- Divide the semolina pudding into two bowls, drizzle with honey, sprinkle with desiccated coconut, dust with cinnamon and rub some powdered sugar with a spoon through a sieve. Finally, sprinkle a few chopped almonds on top.
- This semolina pudding tastes best warm, of course, but you can also eat it cold. In summer it is very refreshing when you eat it cold and put some cold cream and fruit on it.
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