Sierra Leonean Coconut Semolina Pudding

Ingredients

In this adaptation of the Portuguese dish Aletria, we have incorporated the vibrant flavors of Sierra Leonean cuisine. While the original dish uses milk and eggs as the base, we have replaced them with rich and creamy coconut milk to add a tropical twist. Additionally, we have infused the pudding with traditional Sierra Leonean spices like cinnamon and nutmeg, enhancing the flavor profile and giving it a unique taste. We alse have the original recipe for Aletria, so you can check it out.

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (100g) semolina 1/2 cup (100g) semolina
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, water, sugar, cinnamon, nutmeg, vanilla extract, and salt. Bring the mixture to a gentle simmer over medium heat.
2. 2.
   Gradually whisk in the semolina, ensuring there are no lumps. Cook for about 5-7 minutes, stirring continuously, until the mixture thickens and the semolina is cooked through.
3. 3.
   Remove the saucepan from heat and let the pudding cool slightly.
4. 4.
   Transfer the pudding to serving bowls or ramekins. Allow it to cool completely at room temperature, then refrigerate for at least 2 hours to set.
5. 5.
   Before serving, sprinkle toasted coconut flakes on top for added texture and flavor.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy and rich texture.
• Semolina — Make sure to whisk the semolina into the liquid gradually to avoid lumps.

Tips & Tricks

• For a more indulgent version, you can add a handful of raisins or chopped dried fruits to the pudding before cooking.
• Adjust the sweetness according to your preference by adding more or less sugar.
• Serve the pudding chilled for a refreshing dessert experience.

Serving advice

Serve the Sierra Leonean Coconut Semolina Pudding chilled in individual bowls or ramekins. Sprinkle toasted coconut flakes on top for an extra touch of flavor and presentation.

Presentation advice

To enhance the presentation, you can garnish the pudding with a sprinkle of ground cinnamon or a drizzle of honey. Serve it in colorful ceramic bowls or dessert glasses for an eye-catching display.