Creamy Coconut Milk Semolina Pudding â€” The Savory Recipe

10 minPrep Time

25 minCook Time

35 minTotal Time

6Servings

Table of Contents

1 About 2 Ingredients 3 Instructions 4 Variations 5 Tips & Tricks

About This Recipe

Coconut milk semolina pudding is a luscious, dairy-free dessert that blends the comforting texture of traditional semolina pudding with the rich, tropical flavor of coconut. This dish is popular across cultures from Sri Lanka's Watalappan to the Middle East's Hareesah and makes a perfect warm comforting treat any time of year. With just a handful of pantry staples, you can create a dessert that is creamy yet light, slightly grainy but smooth, and filled with a tropical aroma that pairs beautifully with warm spices.

Ingredients

¾ cup (90g) fine semolina
1 can (400ml) full-fat coconut milk
1 cup (240ml) water (or coconut water for extra flavor)
¾ cup (50g) sugar (or maple syrup/coconut sugar)
1 tsp vanilla extract
¼ tsp salt
Toppings: Toasted coconut flakes, mango slices, crushed pistachios

Instructions

Heat the liquids

In a medium saucepan, combine the coconut milk, water, sugar, vanilla extract, and salt. Stir well and bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar completely.

Whisk in the semolina

Once the liquid reaches a boil, reduce the heat to medium-low. Gradually pour in the fine semolina in a slow, steady stream while whisking constantly to prevent any lumps from forming.

Cook until thick

Continue to cook the mixture, stirring frequently with a wooden spoon or spatula, for about 8â€“10 minutes. The pudding will thicken considerably and begin to pull away from the sides of the pan. It should be thick and creamy but still pourable.

Pour and cool

Pour the pudding into individual serving bowls or a large dish. Allow it to cool at room temperature for about 15 minutes, then refrigerate for at least 1 hour until set and chilled through.

Top and serve

Before serving, garnish with toasted coconut flakes, fresh mango slices, and crushed pistachios. Serve chilled and enjoy this creamy, tropical dessert.

5 Gourmet Variations

Creamy Coconut Milk Semolina Pudding: - View 1

Creamy Coconut Milk Semolina Pudding: - View 2

Creamy Coconut Milk Semolina Pudding: - View 3

Creamy Coconut Milk Semolina Pudding: - View 4

Creamy Coconut Milk Semolina Pudding: - View 5

Creamy Coconut Milk Semolina Pudding: - View 6

Creamy Coconut Milk Semolina Pudding: Deluxe — Elevate this recipe with premium ingredients and a gourmet presentation twist.
Creamy Coconut Milk Semolina Pudding: Fusion — Combine with international flavors for a unique cross-cultural culinary experience.
Creamy Coconut Milk Semolina Pudding: Healthy — A lighter version using wholesome substitutions without compromising on taste.
Creamy Coconut Milk Semolina Pudding: Quick — Streamlined preparation for busy weeknights while keeping all the flavor.
Creamy Coconut Milk Semolina Pudding: Seasonal — Adapted with fresh seasonal ingredients for the best flavor and nutrition.

Tips & Tricks

Use full-fat coconut milk for the richest, creamiest result. Light coconut milk will make a thinner pudding.
Whisk constantly when adding the semolina to prevent lumps. A wire whisk works better than a spoon at this stage.
The pudding will continue to thicken as it cools, so don't overcook it on the stove. Stop when it's still slightly pourable.
For a dairy-free and vegan version, ensure your sugar and toppings are plant-based.
This pudding keeps well in the refrigerator for up to 3 days. Cover tightly to prevent a skin from forming.

Creamy Coconut Milk Semolina Pudding