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.
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Notes
Cook on low to medium heat.
While roasting semolina keep on stirring so it won't burn.