I often perpare this dessert for potluck meals as it can be prepared ahead and kept refrigerated. Simply warm the pudding in an oven preheated to 180 C (350 F) for about 10 minutes before serving. Although the traditional dessert is prepared using eggs, my preference is to do without the eggs, so even those who do not eat eggs can enjoy this as well.
200g (2 oz) semolina
750ml (24 fl oz/ 3cups) coconut milk
150 g (5 1/3 oz) sugar
1 1/2 Tbsp butter
a pinch of salt
2 tsp white poppy seeds, optional
1. Heat a pan over low heat and dry-fry the semolina until golden brown.
2. Add the coconut milk, sugar, butter and salt to the pan and cook over medium-low heat, stirring constantly for about 20 minutes until the mixture starts to come away from the pan.
3. Pour the mixture into a lightly oiled baking tray. I used a 15x 10-cm (6x4-in) tray. Spread the mixture out and smoothen the surface with the back of a metal spoon, dipped first in water. Sprinkle the poppy seeds over the top.
4. Place the tray under the grill and brown for 5-7 minutes.
5. Leave to cool before cutting.Serve at room temperature. This pudding will keep for up to 3 days in the refrigerator.