INTRODUCTION
This creamy coconut milk semolina dessert is a soft, sliceable, melt-in-the-mouth sweet that is very popular in Middle Eastern and North African kitchens. It is gentle in flavor, lightly sweet, rich with coconut, and perfect when you want an easy dessert without using the oven. Served chilled, it has a pudding-like texture that firms up beautifully for clean slices.
HISTORY AND ORIGIN
Milk-and-semolina desserts have been prepared for centuries across the Arab world, Mediterranean regions, and parts of Asia. Coconut was later added as it became widely available, especially in coastal and tropical areas. This dessert is often made for family gatherings, Ramadan evenings, and special occasions because of its simplicity and comforting taste.
INGREDIENTS
For the base
1 liter full-cream milk
1 cup semolina (fine or medium)
1 cup granulated sugar
1 cup desiccated coconut, plus extra for topping
1 teaspoon vanilla extract
1 tablespoon butter or margarine
1 pinch of salt
Optional flavor additions
2 tablespoons sweetened condensed milk
1 tablespoon rose water or orange blossom water
Optional topping variations
Toasted coconut
Ground pistachios
Almond slices
Honey drizzle
METHODS AND INSTRUCTIONS
Step 1: Prepare the pan
Lightly grease a rectangular or square glass dish with butter. Set aside.
Step 2: Heat the milk
In a heavy-bottom saucepan, pour the milk and sugar. Heat over medium heat, stirring until the sugar dissolves completely. Do not let the milk boil yet.
Step 3: Add semolina
Slowly sprinkle in the semolina while whisking constantly. This prevents lumps from forming.
Step 4: Cook until thick
Continue stirring on medium-low heat for 8 to 12 minutes. The mixture will thicken gradually to a custard-like consistency.
Step 5: Add coconut and flavor
Stir in the desiccated coconut, butter, vanilla, salt, and optional condensed milk or floral water. Cook for another 2 to 3 minutes until very thick and smooth.
Step 6: Pour and level
Immediately pour the hot mixture into the prepared dish. Smooth the surface with a spatula.
Step 7: Coconut topping
Sprinkle a generous layer of desiccated coconut evenly over the top while the dessert is still hot.
Step 8: Cool and set
Allow to cool at room temperature, then refrigerate for at least 2 to 3 hours until fully set.
FORMATION AND TEXTURE
Once chilled, the dessert becomes firm enough to cut into squares while remaining creamy inside. The semolina provides structure, the milk gives softness, and the coconut adds richness and aroma.
SERVING SUGGESTIONS
Serve cold, sliced into squares or rectangles
Garnish with pistachios or almonds for contrast
Serve with tea, coffee, or mint tea
Drizzle lightly with honey or condensed milk for extra sweetness
BENEFITS
Semolina provides energy and keeps you full longer
Milk adds calcium and protein
Coconut contributes healthy fats and flavor
Gentle on digestion compared to baked desserts
NUTRITION (APPROXIMATE PER SERVING)
Calories: 280–320
Carbohydrates: 40 g
Protein: 8 g
Fat: 10 g
Calcium: Moderate
COMMON MISTAKES TO AVOID
Adding semolina too fast, causing lumps
Cooking on high heat, which can scorch the milk
Not stirring continuously
Skipping chilling time before slicing
WHY PEOPLE LOVE THIS DESSERT
Easy and quick to prepare
No oven required
Budget-friendly ingredients
Soft, creamy, and comforting
Perfect for all ages
CONCLUSION
This coconut milk semolina dessert is a timeless, elegant sweet that proves simple ingredients can create something truly special. Whether served plain or dressed up with nuts and syrup, it is guaranteed to be a crowd-pleaser and a recipe you will return to again and again.
If you want, I can also give you a chocolate version, pineapple version, or orange-flavored version.