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.
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