Even those who are indifferent to semolina porridge, they will enjoy the tender steamed semolina soufflé with milk and coconut. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of a steamed semolina soufflé with milk and coconut
- Video recipe
Children, such small fussy, seeing semolina porridge in a plate immediately begin to twist their nose. Many parents are faced with the problem of feeding a child wholesome food. Therefore, they go to all sorts of tricks. However, it is possible to solve the issue of a children's menu. Make a steamed semolina soufflé with milk and coconut. Changing the appearance and transforming the taste of the notorious semolina porridge, serving dessert in cupcake tins, the kids will happily eat the treat, and even ask for more!
Delicate semolina soufflé is perfect for a quick morning breakfast or afternoon snack. It can be prepared for a festive table for a children's birthday. And if you pour the sweetness with chocolate icing, jam, condensed milk and other toppings, you will get a real healthy and tasty dessert. There is nothing difficult in preparing a beautiful treat, and imagination, which can be used to decorate the dish, will help to make the treat more attractive and bright.
- Caloric content per 100 g - 256 kcal.
- Servings - 3
- Cooking time - 20 minutes
Ingredients:
- Milk - 75 ml (baked milk can be used)
- Semolina - 1 tsp
- Eggs - 1 pc.
- Coconut flakes - 1 tsp
- Sugar - 1 tsp or to taste
Step-by-step preparation of a steamed semolina soufflé with milk and coconut, a recipe with a photo:
1. Pour milk into a convenient deep container, add semolina and stir.
2. Add sugar and stir again. Instead of sugar, you can put honey, jam, condensed milk and other sweeteners.
3. Add the coconut flakes to the food. Stir. Instead, you can put a variety of flavors: dried apricots, raisins, nuts, strawberries.
4. Beat the egg into the milk mass.
5. Whisk the food until smooth, so that it is evenly distributed.
6. Pour the mixture into convenient silicone muffin tins. However, one larger container can also be used.
7. Place the silicone mold in a colander, which is placed in a pot of boiling water. Make sure that the colander does not come into contact with the boiling water.
8. Close the dish with a lid and cook the steamed semolina soufflé with milk and coconut for 5-7 minutes.
9. The delicacy can be served both warm and chilled. The only thing to consider is that after cooling, the soufflé will become denser and harder, and hot it is very tender and weightless.
See also a video recipe on how to make semolina soufflé.
