Semolina And Milk Dessert

Ingredients

• 280 g (1¾ metric cups)fine semolina
• 500 g (2 metric cups)caster sugar
• 80 g (1 metric cup)desiccated coconut
• 1 heaped tablespoonvanillin sugar
• 2 litresfull-fat milk
• 1 heaped tablespoon (about 20 g)unsalted butter
• 1egg yolk (optional, as a substitute for the butter)
• some, for lining and toppingdesiccated coconut
• to tastefresh banana, sliced
• to tastefresh strawberries, sliced

Instructions

1. 1

   Combine ingredients

   Put the semolina, caster sugar, coconut and vanillin sugar in a large pot. Add the milk and butter.

2. 2

   Bring to boil

   Whisk the mixture as you bring it to the boil, continuing to whisk.

3. 3

   Lower the heat

   As the mixture begins to thicken, reduce the heat to medium and keep stirring so it does not stick.

4. 4

   Cook the mixture

   Keep whisking and let it simmer gently for about 15 minutes.

5. 5

   Check the thickness

   After about 15 minutes, the mixture should be thick and ready.

6. 6

   Prepare the tray

   Line a baking tray with a layer of desiccated coconut.

7. 7

   Add the mixture

   Pour the hot milk mixture into the coconut-lined tray.

8. 8

   Top and cool

   Scatter another layer of desiccated coconut over the top and leave the dessert to cool.

9. 9

   Chill the dessert

   Once cool, cover the tray and refrigerate for about 4–6 hours.

10. 10

    Cut into slices

    Take the dessert out of the fridge and cut it into slices of your preferred size.

11. 11

    Add the fruit

    Serve with slices of fresh banana and strawberries. Add the fruit just before serving, as banana can discolour if left on top.

What is semolina and milk dessert?

This is a set, spoon-cooked pudding made by thickening semolina in milk and chilling it until it can be sliced. Semolina puddings are found in many home-cooking traditions, so the recipe does not point to one specific regional origin.

Here, sugar and vanillin sugar sweeten the milk base, while coconut is mixed through and used as a coating. Chilling gives the soft pudding enough structure to serve in pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1180 calories, 27g protein, 195g carbs, 35g fat.

The semolina and sugar supply most of the carbohydrates, while full-fat milk contributes protein and fat; coconut and butter add further fat. Serve a smaller slice with fresh fruit, or balance a portion with a meal that includes vegetables and a source of lean protein.

Choosing the ingredients

Semolina: Fine semolina gives the pudding a smoother, more even texture than a coarser grind. Measure it carefully so the mixture thickens without becoming overly dense.

Milk and sugar: Full-fat milk gives the dessert a rich base, while the sugar makes it distinctly sweet. The coconut contributes both flavour and texture.

Whisking the pot

At the start: Whisk as the milk heats so the semolina disperses instead of settling at the bottom. Once the mixture starts to thicken, keep it moving with regular stirring, especially around the base and corners of the pot.

As it cooks: Use a gentle simmer rather than a vigorous boil. The mixture thickens over about 15 minutes, but the stated time is a guide; look for a thick consistency as well.

Getting the texture right

Before chilling: The cooked mixture should be thick enough to coat the whisk and hold its shape briefly when stirred. It will become firmer as it cools and chills.

In the tray: Spread the mixture across the coconut-lined base and add the coconut topping while it is still warm. This gives the coating a chance to sit against the surface before the dessert sets.

Planning the chilling time

Cooling: Let the tray cool before covering and refrigerating it. Putting it in the fridge while still hot can create condensation under the cover.

Setting: Allow about 4–6 hours in the fridge before slicing. If the middle still feels soft, chill it longer rather than expecting neat slices straight away.

Serving with fruit

Fresh fruit: Banana and strawberries add a fresh contrast to the rich, sweet pudding. Slice and add them just before serving so the banana does not discolour on the surface.

Portions: Cut the chilled dessert into the size of slices you want. A small piece can work well alongside fresh fruit or after a lighter main course.

Recipe notes & tips

• Whisk thoroughly as the milk heats to help keep the semolina evenly distributed.
• Once the mixture thickens, stir across the bottom of the pot to prevent sticking.
• Keep the heat moderate during the 15-minute simmer so the base does not catch.
• Use a tray that gives the mixture room to spread into an even layer.
• Wait until the dessert is cool before covering and refrigerating it.
• Add the banana and strawberries only when you are ready to serve.

Variations

• Egg yolk option: Use one egg yolk instead of the butter, as suggested in the recipe.
• Extra coconut: Add a more generous coating of desiccated coconut to the tray and top.
• Fruit topping: Serve with only strawberries if you prefer to avoid banana discolouration.
• Neater portions: Chill the dessert for longer than the minimum if it is not firm enough to slice cleanly.

Common mistakes to avoid

• Leaving the base unstirred: Semolina can settle and stick; keep stirring once the mixture starts to thicken.
• Using high heat: The mixture may catch on the bottom; bring it to a gentle simmer instead.
• Stopping too soon: A loose mixture may not slice well; cook for about 15 minutes and check that it has thickened.
• Covering while hot: Condensation can form inside the cover; let the tray cool first.
• Adding banana early: It can discolour on the dessert; add the fruit just before serving.

How to store

Cover and refrigerate the cooled dessert for up to 3 days. Keep it chilled and add fresh banana and strawberries only when serving; this set dessert is best served cold rather than reheated.

Frequently asked questions