This chocolate semolina dessert proves you need neither an oven nor hours of time for a perfect treat. It is creamy, intensely chocolatey and rolled in coconut, a taste that brings back carefree childhood days.
Do you have milk in the fridge and semolina in the pantry? That is all that stands between you and this sweet little miracle. It is a great rescue when guests drop by unexpectedly, or when you want something really good but do not feel like baking.
Quick Overview
- What it is: A gentle milky semolina dessert, similar to popular coconut hedgehog cakes, but much softer.
- Secret trick: To unmold it easily, rinse the dish with cold water and do not dry it before pouring in the hot mixture.
- Cost and time: Luxurious flavor for a few dollars, done in 15 minutes (plus chilling).
At a Glance
- Prep time: 10 minutes
- Cooking time: 5 minutes (plus 3 to 4 hours chilling)
- Servings: 16 squares
- Difficulty: Very easy
- Calories: about 180 kcal per square
- Trend: Retro favorite
Ingredients
(The jar in the original recipe holds 200 ml, a little less than a US cup.)
- 4 cups milk (whole milk makes it creamier), 1 liter
- Scant 1 cup (200 ml jar) fine semolina or Cream of Wheat (farina)
- Scant 1 cup (200 ml jar) granulated sugar, plus 1 extra tablespoon if you like it sweeter
- 3 heaping tablespoons good-quality Dutch-process cocoa powder
- 1 teaspoon vanilla extract (or 1 packet vanilla sugar)
- 2 to 3 oz dark chocolate, broken up (optional, but great for intense flavor), 60 to 80 g
- Shredded coconut, for coating
Instructions
- Pour the cold milk into a pot. Add the sugar, semolina and sifted cocoa.
- Whisk the mixture thoroughly while it is still cold to break up all the lumps.
- Set the pot on the stove and cook over medium heat, stirring constantly. Semolina scorches easily, so do not stop stirring!
- When the mixture thickens and starts to bubble (it should look like thick pudding), reduce the heat to low and cook for another 2 to 3 minutes.
- Remove from the heat. Stir in the vanilla and the broken chocolate right away. Keep stirring until the chocolate has melted completely into the hot mixture.
- Key step: Rinse an 8-inch (20×20 cm) square glass dish with cold water. Do not dry it! This helps you unmold the dessert later.
- Pour the hot mixture into the wet dish and smooth the top with a spatula. Let it cool to room temperature.
- Cover with plastic wrap (so it does not touch the surface) and refrigerate for 3 to 4 hours until set.
- Carefully turn the set dessert out onto a board. Cut it into 16 equal squares and roll each one in shredded coconut.
Video Recipe
Tips for Perfect Chocolate Semolina Dessert
- Clean cuts: When slicing the set dessert, wipe the knife and moisten it lightly with water after each cut. The squares will be sharp and neat.
- Extra flavor: Add 1 teaspoon of instant coffee to the semolina mixture before cooking. It deepens the chocolate flavor.
- Coat at the end: Roll the squares in coconut shortly before serving so the coconut stays dry and fluffy.
Easy Variations
- White squares: Leave out the cocoa and chocolate and add lemon zest for a white version.
- Pistachio: Instead of coconut, roll the squares in ground pistachios or walnuts.
Frequently Asked Questions (FAQ)
Can I use plant-based milk?
Yes. Almond or oat milk works, though the flavor will be slightly different.
Why didn’t my dessert set?
Most likely the jar you used to measure the semolina was too large (keep to 200 ml, a scant cup, per liter of milk), or the mixture was cooked too briefly. It has to thicken properly.
Can I use Cream of Wheat instead of semolina?
Yes. Fine semolina and Cream of Wheat (farina) are the closest equivalents available in the US. Use the quick-cooking kind and keep stirring.
How long does it keep, and can I make it ahead?
Covered in the refrigerator it keeps for up to 3 days, and it is best made the day before. Roll the squares in coconut shortly before serving. Freezing is not recommended, because the texture can turn watery.
Is it suitable for a holiday dessert table?
Yes. The squares are easy to make in advance, cut neatly and look festive on a platter next to cookies.
The recipe was adapted by the We Cook With Love team.
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