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