Tropical Semolina Dessert

For the tropical semolina dessert, put the coconut milk in a saucepan with the sugar, the zest of half a lemon and a pinch of salt.

Scrape the pulp from the vanilla pod and add. Bring to a slow boil while stirring. Add the soft wheat semolina to the coconut milk mixture and stir well.

Allow to swell over low heat for a few more minutes, stirring occasionally. While the mixture cools a bit, cut half of the pineapple into pieces and then fold into the semolina mixture.

For the topping, chop the remaining pineapple and blend together with about 100 ml of coconut milk with a hand blender or in a stand mixer until frothy.

The amount of coconut milk can be varied to taste. Pour the semolina mixture into small glasses and add toppings as desired.

Preparation Tip:

Tropical semolina dessert tastes delicious both cold and warm. Can also be prepared with other fruits.

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