Semolina halva with pineapple juice & coconut

For the halva, in a small saucepan add the pineapple juice, water, sugar, cinnamon and cloves. Boil for 3–4 minutes until the sugar dissolves and keep the syrup warm.

In a deep pot, heat the sunflower oil and add the semolina. Toast over medium heat, stirring constantly, until golden. Add the coconut and stir for 1 more minute.

Lower the heat and carefully add the warm syrup. Stir until the liquid is absorbed and the mixture pulls away from the sides of the pot. Add the almonds and transfer to a mold, press well and let it stand for 30 minutes before unmolding.

Serve with chopped pineapple (canned) and lime zest.

Semolina halva with pineapple juice & coconut

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Semolina halva with pineapple juice & coconut

Servings

Preperation

Cooking

Waiting

See more recipes:

Baklava with pistachios and caramelized orange peels

Bougatsa

Carrot cake with cream cheese & white chocolate frosting

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