Coconut Semolina Pudding with Raspberry Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g raspberries, frozen
- some orange peel, dried and ground
- 2 teaspoons, heaped potato starch
- 300 ml milk or coconut milk
- 8 tablespoon, heaped coconut flakes
- 8 tablespoon, heaped semolina, finer
- some vanilla, dried and ground
Print Recipe
Pin Recipe Instructions
- Heat the raspberries in a saucepan with 4 tablespoons of water. Refine with the orange peel. As soon as the raspberries are soft and have released liquid, slowly stir in the starch little by little with a whisk. Make sure that no lumps form. Portion the raspberry sauce into glasses, bowls or deep plates and set aside.
- Heat the milk in the same saucepan with the remains of the raspberry sauce. Add vanilla and coconut flakes. As soon as the milk is hot, stir in the fine semolina with a whisk. Reduce the heat and let the semolina swell for about 2 minutes, stirring constantly. Spread the semolina on the raspberry sauce.
- The semolina pudding can be served warm or cold. The amount of ingredients results in a dessert for 2 adults and 1 child or breakfast for 1 adult and 1 child.
- Tip: The semolina pudding can be refined with 1 tablespoon coconut butter or the pulp of a vanilla pod instead of dried vanilla.
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