Coconut semolina casserole

JAPAN

Asia greets Austria. / Best semolina from Asia.

Preparation time: 5 minutes
Cooking time: 40 minutes
Ingredients for: 2 people

Ingredients

Shan'shi ingredients

250ml Kokosmilch

Additional ingredients

  • 100ml guava juice
  • butter for greasing
  • 60 grams of semolina
  • 30 grams of sugar
  • 1 egg
  • 25 grams of sesame seeds
  • 1 tsp lemongrass
  • 1 pinch of ginger
  • Fruit for garnish (berries, mango, pineapple...)

preparation

  • Preheat the oven to 160 degrees. Grease small baking tins or casserole dishes with butter.
  • Mix Kokosmilch and guava juice with semolina and sugar and bring to the boil once.
  • Cook over low heat, stirring, for 5-7 minutes until smooth. Set aside and let cool down a bit.
  • Separate the egg and beat Protein to snow. Stir the egg yolks with the lemongrass and ginger into the cooled semolina mixture. Carefully fold in the egg whites.
  • Pour the mixture into the prepared molds, sprinkle with sesame seeds and bake in the oven at 160 degrees for about 30 minutes.
  • Peel fruit and cut into bite-sized pieces. Pour the cooled coconut semolina casserole onto a plate and serve garnished with fruit.
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Tip:

Also tastes good with fruit puree, e.g. mango puree, strawberry puree…

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