Vegan Semolina Pudding recipe

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Vegan Semolina Pudding recipe

Semolina pudding (like rice pudding) is an easy, simple, inexpensive dish made from only three ingredients: milk (dairy or vegan), semolina and sugar (or sweetener). I never add butter in semolina pudding, I don’t find it necessary. But I always add a topping of fresh fruits or a jam (eventually cooked without sugar), it makes a wonderful dessert.

Semolina pudding is one of the childhood desserts, which is prepared quickly, without much philosophy, it’s delicious and children like it a lot. I remember from the holidays spent in the village, when my grandmother would come from the church, after the liturgy, with a small package she had received as alms and which almost always included semolina pudding. It was the first that we children ate, and only after that we moved on to other goodies from the package. Those were times of restrictions, and the people of the countryside could not afford much. And even if they had money, they had nowhere to buy it.

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Semolina pudding is one of the first sweets for babies, after the transition to a diversified diet and the introduction of cow’s milk and wheat flour. The recipe I present to you is a vegan one, without lactose and without sugar. As a sweetener, I use granulated erythritol; but you can use any other sweetener.

As topping, you can use fresh berries, a jam made from sweet-sour fruits (like berries, sour cherries)  or cinnamon – depending on your taste. We like semolina pudding with blueberry. I have to tell you that I don’t put a lot of sugar in this dessert. If you have a sweet tooth, taste before putting in the molds and add a little more sugar, homogenize and only then pour the pudding into the molds.

Ingredients Vegan Semolina Pudding recipe

• 500 ml coconut milk (or other vegan milk)
• 2 tablespoons sweetener
• 40 g semolina (about 3 full tablespoons)
• 1 teaspoon vanilla extract

Preparing Vegan Semolina Pudding recipe

Prepare the ingredients and the molds or bowls in which the semolina pudding will be poured. I use silicone molds, but you can also use ceramic bowls. They must be clean and dry.

Transfer the milk in a saucepan. I used a 400 g can of coconut milk, and I added water up to 500 g. The canned coconut milk is thick, so it’s OK to dilute it a little. Put the saucepan on a minimum heat, until the milk liquefies, then turn the flame to medium level, stirring constantly.

When it starts to boil, add the sweetener and vanilla extract and homogenize. Let it boil again, then add the semolina while whisking vigorously, so that lumps do not form. Cook on medium heat, stirring continuously, until it thickens (about 15 minutes). Then pour the mixture into molds and leave to cool.

When the pudding is completely cooled, it can be served. If you do not serve it immediately, put the bowls in the refrigerator. Milk is perishable. If you put them in silicone molds, as I did, after they cool, refrigerate them for 1-2 hours,. then the pudding can be easily extracted from the molds. You can find me on Facebook, Instagram and Youtube ❤️