Semolina pudding (vegan)

Once summer heat hits, all I want is to plunge into the iced sea or at least to have an ice-filled bath. Craving for cold transfers to everything else including drinks and food.
Initially I supposed to prepare Mamonia – Syrian semolina pudding which is originally coming from Aleppo. I will definitely do it next time (Mamonia is being cooked without milk, and requires toasted semolina. Besides it can be served as a savory dish).
I made this old-fashioned sweet pudding instead. It takes a minimum effort to prepare, besides it’s being served cold (that was the matter for making it:))
 Once in a while it’s worth a try! Enjoy!:)


500 ml coconut milk/sesame milk/nut milk/ dairy milk for non-vegan version
70 g / 4,5 tbsp fine semolina
1 tsp vanilla extract / 1/2 vanilla pod
2 tbsp sugar
berries of your choice to serve


Place semolina and milk in a sauce pan. Cook over medium heat stirring continuously with a wooden spoon or wire whisk. Cook about 7 minutes until it gets a pudding thickness and bubbles appear. Remove from heat.
Stir in sugar and vanilla. Mix well until combined.
Pour the mixture into the bundt mould or mugs/ramekins/ceramic dish and place in the fridge to cool and set for at least 2 hours.
Unmold the pudding onto a dessert plate and garnish with blueberries, raspberries, black currants, or drizzle with some berry sauce. Serve cold:)

Bon Appétit!DSC03673_logoDSC03654_logoDSC03711_logo.jpgDSC03653_logo


2 Comments Add yours

  1. chefkreso says:

    This pudding and those fresh berries look incredible!


    1. Mayasbeehive says:

      thanks:) it’s just a berry summer feast:D

      Liked by 1 person

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