070 / 75 · Sweet finishes and small bakes
Coconut and Lime Semolina Pudding
3 chilled coconut-semolina puddings, each with one third of the batch · Active 20 min · Cook 12 min · Total 3 hr 30 min (cold service)
Print recipe · PDFCoconut milk gives a small semolina pudding enough richness to serve in modest portions. Whisk the grain into cold liquid, then cook gently and stir often so no dry lump hides in the bowl. Lime is added after heating for a brighter finish. The primary version is chilled, with enough refrigerator time in the schedule to make that clear.
Fine semolina is the grain
Use fine durum-wheat semolina intended for porridge, with a short package cooking interval around 3–5 minutes. Coarse couscous, cornmeal and semolina pasta are not direct substitutes. The grain should swell completely in the coconut-water mixture, giving a smooth spoon pudding rather than a gritty slurry.
Add the lime after the long heat
A measured small juice and zest addition supplies the citrus aroma. Fold it through after the stand, then divide into three shallow bowls. Do not scatter dry coconut or lime slices over the finished dessert unless they are part of a separately measured variation. The richness comes from the cooked milk mixture itself.
Ingredients
- 40 g fine durum-wheat semolina (1½ oz), with full package simmering interval around 3–5 minutes, not couscous
- 200 ml canned unsweetened coconut milk (about ¾ cup plus 1 tbsp plus 1 tsp), stirred before measuring
- 200 ml water (about ¾ cup plus 1 tbsp plus 1 tsp)
- 25 g granulated sugar (about 2 tbsp)
- 10 ml lime juice (2 tsp), seeds removed
- 1 g finely grated unwaxed lime zest (about ½ tsp)
- 0.3 g fine salt, a small pinch
Set out
1000 W microwave with turntable, Kitchen scale and measuring jug, Spoon, Fork or small whisk, Oven mitts, Food thermometer used outside the microwave, Microwave-safe bowl, at least 2 L/about 2⅛ US qt usable capacity and about 20 cm/8 in inside diameter, Fine grater and citrus juicer, Three shallow heatproof bowls, each at least 250 ml/about 1 US cup capacity, Refrigerator at 40°F/4°C or below
Allergens
Wheat. Check labels and substitutions.
Make it
- Whisk the semolina, stirred coconut milk, water, sugar and salt together while cold in the 2 L bowl until no dry lumps remain. Microwave uncovered at 1000 W full power for 2–4 minutes, whisking after 2 and 3 minutes, until the mixture begins to bubble gently. Attend it so rising liquid does not overflow.
- Reduce to 50% power. Cook for 6–8 minutes, whisking the bottom and sides every 2 minutes, until the fine grain is fully swollen and tender and the pudding thickens to a smooth spoonable consistency. Complete the full package simmering interval after bubbling begins; a longer product direction extends the plan. Continue in 30-second bursts if any dry or firm grain remains; do not use a raw-tasting shortcut.
- Stand for 5 minutes, stirring halfway. Stir in all the lime juice and zest. Divide the complete batch equally among the three shallow heatproof bowls. Let heavy steam subside briefly, then cover and refrigerate promptly; do not cool the whole cooking bowl on the counter.
- Chill for about 3 hours, until the puddings are 40°F/4°C or colder and thick enough to spoon. Allow longer if needed. Serve the three measured portions without an extra coconut, sugar or citrus garnish.
Stir before measuring the can
Coconut cream can separate from thinner liquid in the can. Mix it evenly so the 200 ml portion has the intended richness.
A cold bowl needs its own time
The primary total includes refrigeration. The short warm version is a separately stated serving route, not proof that the pudding is cold-ready.
Ingredient labels
Semolina contains wheat/gluten. Coconut milk is part of the formula; check its actual additives and suitability for anyone avoiding coconut. This recipe does not contain dairy milk unless an alternative product is deliberately used.
A useful detail
The 210-minute cold-service plan allows 8 minutes of preparation, up to 12 minutes of sequential heating, a 5-minute stand, 180 minutes of refrigeration and 5 minutes for portioning and serving. The baseline is 1000 W. Actual full grain cooking and 40°F/4°C cooling control; refrigeration can take longer than the planning allowance.
Another way
- For a warm version, serve after the full grain cook and 5-minute stand, folding in the lime at the same point. Allow about 30 minutes including measuring, stirs and serving; this omits the planned refrigeration, not any grain cooking.
- Replace 10 ml/2 tsp lime juice and 1 g/about ½ tsp lime zest with the same measured lemon amounts. Keep the coconut liquid and semolina unchanged.
Keep it well
Keep chilled portions at 40°F/4°C or below and use within 2 days or an earlier coconut-milk deadline. Refrigerate promptly in shallow bowls, within 2 hours of cooking or 1 hour above 90°F/32°C. If choosing to reheat a stored portion once, add 15 ml/1 tbsp water, cover with a vent and heat in short stirred bursts; stand 2 minutes and verify 165°F/74°C throughout. No shelf-stable storage is implied.