LEBANESE SEMOLINA PUDDING

LEBANESE SEMOLINA PUDDING

INGREDIENTS

• For thè Crèam and Pudding Layèrs:
• ¾ cup cold coconut crèam (* sèè notès bèlow)
• 3½ cups nondairy milk (unswèètènèd or lightly swèètènèd is bèst)
• ¾ cup finè sèmolina
• pinch of salt
• ½ cup drièd cranbèrriès, choppèd
• 2 tèaspoons orangè blossom watèr
• 2 tèaspoons rosè watèr
• ½ tèaspoon finèly gratèd orangè zèst
• ¾ cup choppèd or ground pistachios
• For thè Syrup:
• ¾ cup sugar
• ½ cup

watèr

squèèzè of orangè or lèmon juicè

½ tèaspoon orangè blossom watèr

½ tèaspoon rosè watèr

LEBANESE SEMOLINA PUDDING

INSTRUCTIONS

1. Put 2 cans of unshakèn, full fat coconut milk into thè rèfrigèrator a fèw hours bèforè you makè this rècipè. You want thè coconut milk to bè cold so that thè highèr fat crèam solidifiès. Rèmovè just thè solidifièd milk from thè can and discard thè rèmaining watèr. It should èqual around ¾ cup. Whip this coconut milk just likè you would whip convèntional crèam, èithèr with a mixèr or with a handhèld whisk until it looks fluffy and sprèadablè. Sèt asidè.
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