Coconut and Raspberry Dessert

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	10 mins
Total Time	2 hrs 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

Put the coconut milk in a large saucepan. Add sugar and salt, scrape out the pulp from a vanilla pod and place in the saucepan with the pod. Wash the lemon thoroughly with warm water, dry it, rub off the peel and add it. Bring to the boil, stirring constantly. Sprinkle the semolina into the boiling coconut milk and stir vigorously. Allow to swell for approx. 5 minutes over low heat while stirring. Stir frequently as it cools. Remove the cooked vanilla pod.
When the coconut semolina is lukewarm, add the frozen raspberries and stir quickly. The semolina does not have to turn completely red, I like it when red and white streaks can be seen. Now either divide into glasses or fill into a large bowl. Let cool completely in the refrigerator. Sprinkle a few coconut flakes on top for decoration.
Tip:
Coconut milk cans usually contain 400 ml. I take 2 cans and fill the rest up to 1 liter with water.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.