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    Get Set Vegan » Breakfast » Vegan Coconut Semolina Pudding With Mango Sauce

    Published: Sep 18, 2019 · Modified: Jul 17, 2022 by Hawwa · This post may contain affiliate links.

    Vegan Coconut Semolina Pudding With Mango Sauce

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    There is nothing more satisfying than a really good homemade vegan semolina pudding. Whenever I feel like changing my simple oats breakfast, semolina is among my top choices. Although I am a huge fan of oats but like everyone, I too crave change. Ever since I made this creamy vegan coconut pudding with mango sauce, I am in love with its texture and refreshing flavor of mango. I love this combination of mango and coconut with semolina. It is creamy, refreshingly aromatic and delicious.

    This easy vegan semolina pudding is not only dairy-free, but it is also sugar-free, as I am using maple syrup instead of sugar to satisfy my sweet tooth. If you are using ripe mangoes for the sauce, you can skip maple syrup as well.

    Some semolina puddings taste better when served warm but this one, I prefer being served cold. The colder it is, the better it tastes.

    Lastly, do not forget to top it up with coconut cream for extra oomph. It might increase your calorie intake but you wouldn't regret it a single bit, trust me!

    Vegan Coconut Semolina Pudding with Mango Sauce

    Hawwa
    This easy vegan semolina pudding is not only dairy-free, but it is also sugar-free. You'll love this combination of mango and coconut with semolina. It is creamy, refreshingly aromatic and delicious.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Breakfast, Dessert
    Cuisine European
    Servings 2
    Calories 323 kcal

    Ingredients
      

    • ½ cup Semolina
    • 1 tbs Coconut oil
    • 2 cups Water
    • 2 tbs Desiccated coconut
    • 1 tbs Maple syrup 

    Mango sauce

    • 1 cup Mango
    • ½ tsp Chia seeds

    Topping

    • Mango cubes
    • Desiccated coconut
    • Coconut cream

    Instructions
     

    • Roast semolina on a slow flame for 3 to 4 minutes stirring continuously. 
    • Once semolina changes its color to golden, add coconut oil and cook for another minute or two. 
    • Gradually pour water and mix well. When it starts to bubble add desiccated coconut and maple syrup. 
    • Let it cook with constant stirring until the desired consistency is achieved. Remove from heat and let it cool. 
    • In the meantime, for mango syrup simply blend mango cubes with chia seeds. I am using frozen mango you can also use fresh ones. 
    •  Serve semolina pudding topped with mango sauce, some more desiccated coconut, and coconut cream.  

    Video

    Nutrition

    Calories: 323kcalCarbohydrates: 51gProtein: 6gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 16mgPotassium: 270mgFiber: 4gSugar: 18gVitamin A: 893IUVitamin C: 30mgCalcium: 42mgIron: 2mg
    Tried this Recipe? Tag me Today!Mention @GetSetVegan or tag #getsetvegan!
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    Reader Interactions

    Comments

    1. Zara says

      June 04, 2022 at 3:27 am

      5 stars
      THIS IS AMAZING!!!!!

      Reply
    2. GreggBligo says

      October 13, 2019 at 1:47 am

      Интересно!

      Reply

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