Seychellois Siemieniotka

Ingredients

In this adaptation, the traditional Polish Siemieniotka is transformed into a Seychellois delight by incorporating the flavors and ingredients commonly found in Seychellois cuisine. The original dish is typically made with milk, sugar, and semolina, while the Seychellois version replaces the milk with coconut milk and adds tropical fruits for a burst of flavor. The use of coconut milk gives the dessert a rich and creamy texture, while the tropical fruits add a refreshing twist. We alse have the original recipe for Siemieniotka, 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
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• 1/4 cup (20g) toasted coconut flakes, for garnish 1/4 cup (20g) toasted coconut flakes, for garnish
• Fresh tropical fruits (mango, pineapple, passion fruit), for serving Fresh tropical fruits (mango, pineapple, passion fruit), for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 32g, 12g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, water, sugar, cardamom, vanilla extract, and salt. Bring to a gentle simmer over medium heat.
2. 2.
   Gradually whisk in the semolina, stirring constantly to prevent lumps from forming.
3. 3.
   Reduce the heat to low and continue cooking, stirring frequently, for about 10-15 minutes or until the mixture thickens to a pudding-like consistency.
4. 4.
   Remove from heat and let it cool slightly.
5. 5.
   Divide the pudding into serving bowls or glasses and refrigerate for at least 2 hours to set.
6. 6.
   Before serving, garnish with toasted coconut flakes and top with fresh tropical fruits.

Treat your ingredients with care...

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

Tips & Tricks

• For added flavor, you can infuse the coconut milk with a cinnamon stick or a few cloves while simmering.
• Adjust the sweetness according to your preference by adding more or less sugar.
• Experiment with different tropical fruits such as papaya or guava for a unique twist.

Serving advice

Serve Seychellois Siemieniotka chilled for a refreshing dessert experience. It can be enjoyed on its own or paired with a scoop of coconut ice cream for an extra indulgence.

Presentation advice

To enhance the presentation, layer the pudding with slices of fresh mango and pineapple in individual glasses. Top with passion fruit pulp and sprinkle toasted coconut flakes on top for an elegant touch.