Coconut Semolina Slice Recipe

Coconut Semolina Slice Recipe

Ingredients :

4 tablespoons sesame seeds

1  cup fine semolina

1 cup caster sugar

3 cups coconut cream

2 tablespoons cooking oil

2 eggs, separated

1/4 teaspoon cardamom, ground

 

Method :

Preheat the oven to a temperature of 160o C. Lightly grease a 28 X 18 cm shallow tin. Use a dry pan and toast the sesame seeds over moderate heat for 3-4 minutes, gently shaking the pan until the seeds are golden brown. Remove immediately to prevent burning.

 

Using a large pan mix the semolina, coconut cream, and sugar. Stir over medium heat for 5 minutes or until boiling. Add the oil and continue stirring until the mixture is not sticking to the side of the pan. Set aside to cool.

 

Beat the egg whites until stiff peaks form. Fold the eggs whites, egg yolks and cardamom into the cooled semolina mixture. Slowly pour the mixture into the prepared ovenproof dish and sprinkle sesame seeds at the top. Bake in the oven for 45 minutes or until golden brown. Cut the slice into different shapes and serve with fresh fruit, if preferred.

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