Terrine of sweet semolina with coconut milk

making a quick great sweet terrine to serve cold or hot with rum syrup


Coconut milk 200 Liter
Semi skimmed milk 200 Liter
Sugar 50 Gram
Rice semolina 130 Gram
Apricot 150 Gram , soaked in mik
Quince 100 Gram
Sultana 50 Gram , soaked in rum
Coconut shavings 2 Tablespoon
For rum syrup
Sugar 40 Gram
Rum 60 Gram



1. Preheat oven to 200F.

2. Line a terrine mould with baking paper.


3. In a pan, add coconut milk and milk, sugar and gradually whisk in the semolina.

4. Remove from heat, add in the eggs and whisk to mix

5. Add apricot, quince and sultana and gently stir to mix.

6. Place the mold on a baking tray and pour some water into the tray. Bake at 200F for 40 to 45 minutes. Once done refrigerate for few hours.

7. For rum sauce - In a pan add sugar and rum, shake to mix and bring to a boil.


8. Cut into slices, top with sauce, garnish with coconut shavings and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4