Lebanese Semolina Pudding

Makes 6–8 servings

Layali Lubnan, as it’s called in Lebanese, is a traditional treat that is so easy to make it ranks as one of the most-served desserts! There are many variations, and true to tradition, mine incorporates pistachios and orange flavoring, but uniquely adds rose water. If you’re in the mood to try something new, this vegan-friendly dish fits the bill.

INGREDIENTS

For the pudding:

3½ cups almond milk
¾ cup fine semolina
½ cup granulated sugar
¼ teaspoon sea salt
½ cup dried currants, chopped
2 teaspoons rose water
1½ teaspoons orange extract
½ teaspoon vanilla extract
¾ cup pistachios, chopped

For the whipped cream:

¾ cup coconut cream, chilled*
3 tablespoons powdered sugar

INSTRUCTIONS

To make the pudding:

1. Whisk together the almond milk, semolina, sugar, and salt in a large saucepan set over medium-high heat. Whisk constantly for 4–5 minutes, until it boils and continue boiling for 30 seconds.
2. Remove pan from heat and stir in the dried currants, rose water, orange extract, and vanilla extract.
3. Pour the hot pudding into 6 or 8 dessert dishes, smooth the top of each pudding, and allow to cool completely at room temperature.
4. Once cooled, cover each dish with plastic wrap and press it directly against the surface of the pudding. Chill in the fridge for 4–6 hours.

To make the whipped cream:

1. Pour the coconut cream into the chilled bowl** of a stand mixer outfitted with the whisk attachment and whip for 30 seconds.
2. Add the powdered sugar and whip for another 30 seconds, until a fluffy whipped cream forms.
3. Top each pudding with a dollop of whipped cream or any fruit of your choice before serving. Refrigerate leftovers in an airtight container for up to 3 days.

Notes:

*Chill 1½ cups of coconut cream in the refrigerator overnight. The cream will separate, forming a solid layer on top. When ready, scoop out the thickened top layer until you have ¾ cup.

**Place mixer bowl in the freezer for 10–15 minutes before adding the coconut cream.

NUTRITION • PER ONE SERVING

Calories 326 (15%)
Total Fat 16.71 g (34%)
Saturated Fat 9.576 g
Polyunsaturated Fat 1.953 g
Monounsaturated Fat 3.969 g
Trans Fat 0 g
Cholesterol 11 mg
Sodium 120 mg (8%)
Total Carbohydrate: 37.78 g (15%)
Dietary Fiber: 2.6 g (10%)
Total Sugars: 22.31 g
Protein: 8.61 g (16%)
Vitamin A 224 mcg (10%)
Vitamin C 4.5 mcg (6%)
Vitamin D 2 mcg
Potassium 383 mg (8%)
Calcium 141 mg (14%)
Iron 1.27 mg (7%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here