A watercolour of a smooth pale semolina pudding with orange mandarin segments and toasted coconut
Generated with OpenAI gpt-image-1
Adapted from Semolina puddings across the Mediterranean and South Asia, cooked on the hob and served warm

Mandarin and coconut semolina

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Semolina.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
3
Burners
1
Pans
1
Water
0.7 L
Active
10 min
Total
15 min

Ingredients

  1. Desiccated coconut toasted in the dry pan first, ninety seconds and watched the whole time. It goes from white to golden to burnt in about fifteen seconds at the end. Out onto a plate.
  2. Milk powder whisked into 600 ml of cold water in the pan, off the heat, until there are no lumps. Sugar, salt and cinnamon in.
  3. Brought to a bare simmer.
  4. Semolina rained in with one hand while stirring with the other. All at once and it lumps irreversibly. This is the only difficult part.
  5. Five to six minutes of steady stirring until it thickens and pulls from the sides.
  6. Off the heat. Drained mandarins folded in gently, toasted coconut over the top.

Mandarins in juice rather than syrup if the shop has both. They are sweet enough and the syrup version makes the whole bowl cloying.

Serves 3.

What this was adapted from

Semolina puddings across the Mediterranean and South Asia, cooked on the hob and served warm

  • whole milk → milk powder made up thick

    Semolina pudding is mostly milk, so the powder has to be made up richer than drinking strength or the result is thin and chalky. Roughly a third more powder than the packet suggests.