A deliciously sweet pud made with coconut milk, cream, and semolina.
Topped with golden coconut flakes, these puddings are perfect for dinner parties. This recipe makes three puddings. It will take around 30 minutes to prepare these puds plus cooling time.
Ingredients
- 400ml can coconut milk
- 100ml (3½fl oz) full-cream or semi-skimmed milk
- 10 cardamom pods, husks removed, seeds ground, to make
- ½ tsp ground cardamom
- 60g (2oz) semolina
- 60g (2oz) caster sugar
- 1tbsp coconut shavings, to decorate, optional
For the sauce:
- 1 small, ripe, mango
- 2-3 tsp lime juice
- Icing sugar, optional
- 3 fairly small cups, or dariole moulds, rinsed with cold water
WEIGHT CONVERTER
Method
- Mix the two milks in a pan. Sprinkle in the ground cardamom and warm through. Bring to the boil, whisk in the semolina and beat well to make the mixture smooth.
- Reduce the heat, add the sugar and simmer for a minutes to thicken the semolina. Pour it into the prepared cups or moulds, cool and leave to set in the fridge. It will take a couple of hours, or leave them overnight.
- To make the sauce, remove the skin and stone from the mango. Put the flesh into a food processor with the lime juice and whizz until smooth. Sieve it to make it smoother, if you like, and sweeten it with some icing sugar (to taste), but you'll probably find it's sweet enough.
- To turn out the puddings, dip your forefinger in hot water and carefully run it around the edge of the surface of the pudding to ease it away from the mould. Place a plate over the top and give the puddings a good shake to turn them out. Spoon some mango sauce round and sprinkle with toasted coconut.
Top tips for making coconut and cardamom semolina puds
To toast the coconut, spread it on a baking tray and bake at 180°C (gas mark 4) for 3-5 mins. Keep an eye on it! The puds are not suitable for freezing Per pudding477 calories; 21g fat
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Espresso Martini chocolate pots
Whizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
By Jess Meyer Published
-
White chocolate passion fruit mousse
Easy to make ahead, these deceptively light and low-carb white chocolate passion fruit mousse are a dream...
By Jessica Ransom Published
-
Eton Mess trifle
Layers of sweet berries, jelly, custard, cream, and heaps of mini meringues. Delicious...
By Rose Fooks Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
The parenting rules Victoria and David Beckham swear by to keep their kids happy and healthy
The A-list couple have four children together
By Charlie Elizabeth Culverhouse Published