Creamy Coconut Semolina Desserts with a Delicate Creamy Center

A soft, fragrant semolina dessert with coconut and a rich, creamy center. It’s lightly sweet, tender, and perfect with tea or coffee.

Ingredients

For the semolina mixture:

• 1 cup fine semolina (suji/rava)
• 1 cup unsweetened shredded coconut
• ¾ cup granulated sugar
• 1 cup whole milk
• ½ cup heavy cream
• ½ cup melted unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cardamom
• 2 tablespoons all-purpose flour

For the creamy center:

• 1 cup heavy cream
• ½ cup cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 2 tablespoons milk

For topping:

• 2–3 tablespoons shredded coconut
• 2 tablespoons chopped pistachios or almonds, optional
• Powdered sugar, optional

Directions

1. Prepare the creamy center:
   In a small saucepan, whisk together heavy cream, cream cheese, powdered sugar, vanilla, cornstarch, and milk until smooth.
2. Place over low to medium heat and whisk continuously until the mixture becomes thick and creamy, about 4–6 minutes. Do not let it boil aggressively.
3. Remove from the heat and let it cool for about 10 minutes. Cover and refrigerate while preparing the semolina mixture. The filling should be thick enough to spoon rather than pour.
4. Prepare the semolina batter:
   Preheat your oven to 350°F (175°C). Grease an 8-inch square or round baking dish with butter.
5. In a large bowl, combine semolina, shredded coconut, flour, baking powder, salt, and cardamom.
6. In another bowl, whisk together melted butter, sugar, eggs, milk, heavy cream, and vanilla until well combined.
7. Gradually add the wet ingredients to the dry ingredients. Stir gently until everything is evenly incorporated. Let the mixture rest for 10 minutes so the semolina can absorb some of the liquid.
8. Assemble:
   Spread about half of the semolina mixture evenly into the prepared baking dish.
9. Spoon the chilled creamy filling into the center, keeping it slightly away from the edges. Spread it gently into an even layer.
10. Carefully spoon the remaining semolina mixture over the filling and smooth the surface with a spatula so the creamy center is completely covered.
11. Sprinkle shredded coconut and optional chopped pistachios or almonds over the top.
12. Bake for 35–45 minutes, or until the top is lightly golden and the edges are set. The center should remain soft but not liquid.
13. Remove from the oven and let it cool completely before slicing. For the cleanest creamy layers, refrigerate for 1–2 hours before serving.

Serving

Cut into squares or wedges and serve chilled or slightly cool. A light dusting of powdered sugar or a few extra toasted coconut flakes makes a beautiful finish.

Nut information

• Coconut is technically a fruit, not a botanical tree nut, although coconut allergies can occur.
• Optional pistachios or almonds add crunch but can be omitted for a nut-free dessert.
• If serving someone with a nut allergy, check the labels of the coconut, chocolate, dairy products, and other packaged ingredients for cross-contact warnings.
• For a completely nut-free version, leave out the pistachios/almonds and use coconut only.

Nutrition estimate

Per serving, assuming 9 servings and excluding optional nuts:

• Calories: approximately 410–440
• Protein: 6–7 g
• Carbohydrates: 42–46 g
• Fat: 24–27 g
• Saturated fat: approximately 16–18 g
• Sugar: 21–24 g
• Fiber: 2–3 g
• Sodium: approximately 180–220 mg

Q/S (Quick & Simple)

Prep time: 20 minutes
Resting time: 10 minutes
Baking time: 35–45 minutes
Chilling time: 1–2 hours
Total time: About 2½–3 hours
Servings: 9
Difficulty: Easy to moderate

Storage

Refrigerate in an airtight container for up to 4 days. The dessert is best served chilled or at cool room temperature.