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How to make coconut puree with semolina

How to make coconut puree with semolina

Puree coconut are trinket suitable for your family and guests you at any time and wherever you are steps and simple ingredients you don't need a lot of preparations where they are mixing semolina, sugar, baking powder, coconut, butter, milk, and put them in a tray in the oven so take a beautiful golden hue and then placed over her country and the world .

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes


  • 4 cups soft semolina
  • 2 cups milk
  • 1 ½ cup coconut
  • 2 tsp Peking powder
  • 1 cup sugar
  • 1 ½ cup melted butter or corn oil
  • To prepare the diameter (Shira ):
  • 2 cups sugar
  • 1 cup water
  • Lemon juice or a pinch of lemon salt
  • 1 teaspoon blossom water

Method of preparation

  1. In a large bowl, place semolina, sugar, baking powder, coconut and butter and stir until the ingredients are well combined .
  2. Gradually add the milk and continue stirring until it mixes well with the rest of the ingredients and the dough is firm without being hard .
  3. Lightly grease an oven tray with oil or butter and paste, mash, topped with nuts to taste .
  4. Heat the oven to a medium temperature of about 200 C and place the mush tray in the oven for a quarter of an hour until golden.
  5. During this we bring the diameter, put the sugar and water on the fire and continue stirring until the sugar dissolves and let it boil for 10 minutes .
  6. Add lemon juice and cast water, stir a little until the diameter becomes thick and then turn off the fire .
  7. We take the mush out of the oven and pour over it the warm diameter and it is hot until the mush absorbs the diameter completely and is ready to serve .

id bihi mohamed


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