This recipe is a tasty twist on classic semolina pudding, a very popular dessert in India, otherwise known as Halva. The recipe is a Sweet entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available!) submitted by Amanda Hart.
The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
Special Diet Notes: Peaches ‘n Cream Semolina Pudding
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, optionally vegan / plant-based, and vegetarian.
For gluten-free semolina pudding, Amanda says that amaranth is a decent replacement for the semolina flour.
- In a large saucepan over medium-low heat, stir the semolina flour into the coconut oil, and gently cook for 10-15 minutes, stirring constantly (as in do not stop stirring). The semolina should turn a rich golden caramel color.
- Reduce the heat slightly. Immediately add the coconut milk beverage and ¼ cup of water to start. Be careful, it will sputter! Quickly stir the liquid around and then add the honey or maple, vanilla, peaches and dash of salt. Continue to cook for about 3 to 4 minutes, still stirring constantly. The mixture will become very thick. If the mixture seems way too gummy, add a little more water.
- Serve immediately. It's best eaten warm, especially if you want it to have a pudding-like smoothness. It does solidify quite a bit when cold, which is still quite tasty. It's surprisingly good leftover for breakfast too!