I love the semolina in the milk yet I had not cooked semolina dessert from the cake of semolina chocolate and semolina to the milk plant and it’s been a yawn ! The idea of the semolina in coconut milk came to me because I love coconut milk as a dessert and then also because this month it’s Julie’s blog Jujube in the kitchen which offers the floor on the theme of the coconut in this, the 19th edition of the Battle Food.

Then for the lovers of coconut here’s a dessert ” all coconuts with the coconut in all its forms, milk, oil and grated !!! And little more significant? this dessert is vegan (yes I love to make desserts vegan at the moment…you’ll see why soon), no animal proteins, therefore, it is really very light and easily digestible. And as you can see, vegan does not mean to not be greedy !!!

Semolina in coconut milk and chocolate frosting-coconut {recipe vegan}

Ingredients (for 6 people)

  • 170 g of semolina average
  • 75 cl of coconut milk
  • 25 cl of milk plant
  • 100 g of cane sugar
  • 1 vanilla pod
  • 150 g of dark chocolate
  • 1 tbsp of coconut oil
  • Of the grated coconut


Put the coconut milk and vegetable milk in a saucepan, add the sugar and the vanilla pod open in two and scraped, and then carry it gently to a boil. Let simmer 5 minutes, then remove the vanilla pod.

Pour the semolina in rain and then leave to cook for 3-4 minutes over low heat, stirring constantly, until the mixture thickens.

Pour the preparation into ramekins, shoot to contact and book cool 30 minutes.

Melt the chocolate in a bain-marie or in the microwave and then add the coconut oil.

Turn out the polenta on a plate, pour the icing over the top, and add a bit of shredded coconut.

To discover the other entries it is here at the fairy godmother !

Written by Doc

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