Name: Semolina halva with pineapple juice & coconut
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 cup sunflower oil; 2 cups semolina; 2 cups sugar; 3 cups water; 2 cups pineapple juice; ½ cup desiccated coconut; 100 g coarsely chopped almonds; ½ can pineapple; 1 stick cinnamon; 2–3 cloves

Semolina halva with pineapple juice & coconut

Servings

Preperation

10 minutes

Cooking

20 minutes

Waiting

30 minutes

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.