Experience the heavenly fusion of flavors with our Vegan Semolina Pudding infused with the delightful essence of coconut and crowned with a delectable mango sauce.
Creamy coconut-infused semolina pairs perfectly with the tangy sweetness of mango sauce, creating a heavenly combination that will awaken your taste buds. Start your day with this vegan delight that brings together the best of both worlds in a bowl of pure bliss.
To make this delicious vegan semolina pudding you need
- Semolina: I am using fine semolina for easy cooking and smooth texture.
- Coconut oil: You can use vegan butter also.
- Desiccated coconut: This will elevate the flavor of pudding to the next level.
- Maple syrup: I love to sweeten my breakfast bowl with natural sweeteners. you can use agave, brown sugar, or regular sugar.
Ingredients for Mango Sauce
- Mango: Fresh mangoes are best for flavor but you can also use frozen.
- Chia seeds: This will help to thicken the sauce and adds fiber to the recipe. You can use poppy seeds and flax meal also.
How To Make the Vegan Semolina Pudding
To prepare the vegan semolina pudding with mango sauce, follow these steps:
Roasting the Semolina
- Heat the Pan: Place a non-stick pan or a heavy-bottomed saucepan on the stove over a low flame.
- Add Semolina: Add the semolina to the pan and start roasting it. Stir continuously to ensure even cooking and prevent burning.
- Roast until Golden: Continue stirring the semolina for about 3 to 4 minutes until it changes its color to a golden hue. This indicates that it's nicely toasted.
Adding Coconut Oil and Cooking Further
- Add Coconut Oil: Once the semolina turns golden, add coconut oil to the pan. Mix it well with the semolina.
- Cook for Another Minute: Cook the semolina with coconut oil for another minute or two, stirring continuously. The coconut oil adds flavor and richness to the dish.
Pouring Water and Flavor Enhancements
- Gradually Add Water: Slowly pour water into the pan with the roasted semolina, while continuing to stir. This helps the semolina absorb the liquid evenly.
- Mix Thoroughly: Stir well to ensure the water is incorporated throughout the semolina mixture.
- Add Desiccated Coconut and Maple Syrup: Once the mixture starts to bubble, add desiccated coconut and a drizzle of maple syrup. Stir them into the mixture.
Cooking until Desired Consistency
- Maintain Constant Stirring: Cook the semolina pudding over low heat, stirring constantly to prevent lumps and ensure even cooking.
- Cooking Time: Continue cooking with constant stirring until the semolina pudding reaches your desired consistency. This typically takes around 5 to 7 minutes.
Cooling and Preparing Mango Sauce
- Remove from Heat and Cool: Once the desired consistency is achieved, remove the semolina pudding from the heat. Let it cool for a few minutes. The pudding will further thicken as it cools.
- Prepare Mango Syrup: While the semolina pudding is cooling, prepare the mango sauce. Take frozen mango cubes (or fresh mango if available) and blend them with chia seeds to create a syrup-like consistency.
- Once the semolina pudding has cooled, you can start serving. Spoon the pudding into bowls or serving glasses. Top it off with a generous drizzle of mango sauce, some additional sprinkles of desiccated coconut for added texture, and a dollop of coconut cream for a creamy finish.
Enjoy your delicious vegan breakfast of vegan semolina pudding with mango sauce, adorned with desiccated coconut and coconut cream.
This semolina pudding is a perfact meal prep recipe. You can make it for your weekly meal prep for breakfast. To store leftover semolina pudding,
Allow the pudding to cool completely before storing it. This will help prevent condensation and maintain its texture. Transfer the cooled pudding to an airtight container. Make sure to keep the mango sauce separately. Semolina pudding can typically be stored for up to 5-6 days in the fridge.
- Stovetop: Transfer the desired amount of semolina pudding to a saucepan. Add a splash of water or plant-based milk to the pan and gently heat over low to medium heat. Stir continuously to prevent sticking and to distribute the heat evenly. Cook until the pudding is heated through. Pour over the chilled mango sauce and serve.
- Microwave: Place the desired portion of semolina pudding in a microwave-safe bowl. Add a splash of water or plant-based milk to prevent drying out. Microwave on medium power in 30-second intervals, stirring in between, until the pudding is thoroughly heated.
Semolina Pudding Flavor Variations
Here are some delicious flavor variations to try with semolina pudding:
- Vanilla: Add a few drops of vanilla extract or scrape the seeds from a vanilla bean to infuse the pudding with a sweet and aromatic flavor.
- Chocolate: Stir in cocoa powder or melted dark chocolate for a rich and indulgent chocolate-flavored semolina pudding.
- Pistachio: Crushed pistachios or pistachio paste can be added to the pudding for a delightful nutty flavor and vibrant green color.
- Cinnamon: Stir in a pinch of ground cinnamon to add a cozy and comforting flavor to the pudding.
- Coffee: Dissolve instant coffee granules in the pudding mixture for a subtle coffee flavor, perfect for coffee lovers.
- Berry Compote: Top the semolina pudding with a homemade or store-bought berry compote, such as raspberry or blueberry, for a burst of fruity goodness.
- Saffron: Infuse the pudding with a few strands of saffron to give it a luxurious flavor and a golden hue.
- Cardamom and Rose: Combine the warm and aromatic flavors of cardamom with the delicate floral notes of rosewater for a unique and fragrant semolina pudding.
Feel free to experiment with these flavor variations, combining them or adding your own creative twists to customize your semolina pudding according to your taste preferences.
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Semolina dessert can be a part of a healthy diet when consumed in moderation as it provides energy, dietary fiber, and some essential nutrients.
Semolina can be eaten both hot and cold, depending on the dish or recipe being prepared.
No, semolina is not gluten-free. It is made from durum wheat and contains gluten, which can be problematic for individuals with gluten intolerance or celiac disease.
Yes, semolina is plant-based. It is a type of wheat flour made from durum wheat, which is derived from plants. It does not contain any animal products.
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Vegan Semolina Pudding
- 1 cup Mango
- ½ tsp Chia seeds
- Heat a non-stick pan or a heavy-bottomed saucepan over a low flame. Add the semolina and begin roasting it for 3 to 4 minutes, stirring continuously. The gentle heat ensures even toasting and prevents burning.
- As you stir, you'll notice the semolina gradually changing color to a beautiful golden hue. This indicates that it's toasting nicely. At this point, add coconut oil to the pan and continue cooking for another minute or two. The coconut oil enhances the flavor and adds a touch of richness to the dish.
- Now, it's time to gradually pour in water while continuing to stir the mixture. This step ensures that the semolina absorbs the liquid evenly. Keep stirring to prevent any lumps from forming.
- Once the mixture starts to bubble, add desiccated coconut to the pan along with a drizzle of maple syrup for a touch of natural sweetness. The desiccated coconut adds a delightful texture and enhances the coconut flavor, while the maple syrup provides a subtle sweetness that complements the dish perfectly.
- Allow the pudding to cook over low heat while stirring constantly until it reaches your desired consistency. This can take around 5 to 7 minutes, depending on how thick or creamy you prefer your pudding. The constant stirring ensures that the semolina cooks evenly and avoids any sticking or burning.
- Once the semolina pudding reaches the desired consistency, remove it from the heat and let it cool for a few minutes. During this time, it will further thicken and set.
- While the pudding is cooling, it's time to prepare the mango sauce. Take frozen mango cubes (or fresh mango if available) and blend them together with chia seeds. The chia seeds add a nutritious boost and help create a slightly thicker texture for the sauce.
- Once the semolina pudding has cooled, you can start serving. Spoon the pudding into bowls or serving glasses. Top it off with a generous drizzle of the mango sauce, some additional sprinkles of desiccated coconut for added texture, and a dollop of coconut cream for a creamy finish.
- Cook on low to medium heat.
- While roasting semolina keep on stirring so it won't burn.