Semolina Pudding with Pineapple and Coconut Compote

For the semolina pudding: bring the milk (save 2 tablespoons of milk) with sugar and a pinch of salt to the boil, separate the egg and beat the egg white until it is firm. Mix the egg yolks with 2 tablespoons of milk until smooth. Remove the saucepan from the heat, stir in the soft wheat semolina and bring to the boil again. Stir the egg yolk with the milk into the hot semolina mixture, fold in the egg whites. Fill the semolina pudding into 4 bowls and refrigerate.

For the pineapple and coconut compote: peel the pineapple, cut out the black eyes, quarter the pineapple and remove the hard stalk. Quarter and cut across into wedges and finely grate the ginger without peeling.

Caramelize the sugar in a saucepan over medium heat until golden brown, only stir when the sugar begins to melt in one place. Deglaze with orange juice and cook until the caramel is dissolved again.

Add the pineapple and ginger, cover and simmer over a mild heat for about 5 minutes. Stir in coconut oil, pour into a bowl and let cool down lukewarm. To serve: Turn the semolina pudding out of the bowls onto a plate. Serve garnished with pineapple and coconut compote.