Coconut Pudding


Serves 2


  • ½ cup of semolina flour or farina (Cream of Wheat)
  • 8 oz. coconut milk (fresh if possible)
  • 2-4 tablespoons agave syrup (sweeten to taste)
  • 1 pinch salt


  1. Heat coconut milk to a simmer, salt, and slowly stir in the semolina (using a whisk to prevent lumps).
  2. Once it thickens, remove from heat. Add agave syrup one tablespoon at a time, adjusting sweetness to taste.
  3. Pour into individual bowls. Drizzle a few teaspoons of Tangy Grape Compote.

Late Summer Pitta-Pacifying Dishes