Lebanese-inspired Coconut Milk and Semolina Pudding

Ingredients

In this Lebanese adaptation of the Samoan Fa'ausi, we replace the taro leaves and coconut cream with coconut milk and semolina. The traditional flavors of Samoan cuisine are transformed into a creamy and aromatic Lebanese dessert, infused with rose water and orange blossom water. The use of crushed pistachios and shredded coconut as toppings adds a Middle Eastern touch to the dish. We alse have the original recipe for Fa'ausi, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/2 cup (100g) fine semolina 1/2 cup (100g) fine semolina
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 teaspoon rose water 1 teaspoon rose water
• 1 teaspoon orange blossom water 1 teaspoon orange blossom water
• Crushed pistachios, for garnish Crushed pistachios, for garnish
• Shredded coconut, for garnish Shredded coconut, for garnish
• Ground cinnamon, for garnish Ground cinnamon, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, bring the coconut milk to a gentle simmer over medium heat.
2. 2.
   Gradually add the semolina to the simmering coconut milk, stirring continuously to avoid lumps.
3. 3.
   Reduce the heat to low and cook the mixture for about 10 minutes, stirring constantly until it thickens.
4. 4.
   Add the sugar, rose water, and orange blossom water to the pudding, stirring well to combine.
5. 5.
   Continue cooking for another 2-3 minutes until the pudding reaches a creamy consistency.
6. 6.
   Remove the pudding from heat and let it cool for a few minutes.
7. 7.
   Divide the pudding into serving bowls or glasses.
8. 8.
   Sprinkle crushed pistachios, shredded coconut, and a pinch of ground cinnamon on top of each serving.
9. 9.
   Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
10. 10.
    Serve chilled and enjoy the creamy Lebanese-inspired Coconut Semolina Pudding.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamier texture.
• Semolina — Fine semolina works best for this recipe as it creates a smoother pudding.

Tips & Tricks

• For a more pronounced coconut flavor, you can substitute half of the coconut milk with coconut cream.
• Adjust the sweetness according to your preference by adding more or less sugar.
• Toast the shredded coconut before garnishing for an extra layer of flavor.
• Experiment with different toppings such as chopped almonds or dried rose petals.
• Serve the pudding with a drizzle of honey for an added touch of sweetness.

Serving advice

Serve the Coconut Semolina Pudding chilled in individual bowls or glasses. It can be enjoyed as a refreshing dessert after a Lebanese feast or as a standalone treat.

Presentation advice

To enhance the presentation, sprinkle a pinch of ground cinnamon in a decorative pattern on top of the pudding. Place a small mint leaf or edible flower on each serving for an elegant touch.