Coconut dumplings in peach puree

For 4 people
  • 1 Can (s) (850 ml) peaches
  • 3 EL lemon juice
  • 1/4 l light grape juice
  • 4 EL (40 g) Desiccated coconut
  • 1/4 l Milk
  • 2 EL Sugar
  • 1 TL Vanillin sugar
  • 1 pinch Salt
  • 80 g wheat semolina
  • 1 Egg (size M)
  • Mint
30 minutes
Drain the peaches, catching the juice. Finely dice 1 peach half. Roughly cut the rest of the peaches and finely puree them with the peach juice. Stir in lemon and grape juice
Roast coconut flakes in a pan until golden yellow, remove. Bring the milk, sugar, vanilla sugar and salt to the boil. Stir in semolina, bring to the boil again and cover and let soak for approx. 5 minutes over low heat. Remove from heat
Whisk the egg and stir into the hot semolina. Use 2 moistened teaspoons to form approx. 12 lobes. Turn immediately in 3 tablespoons of desiccated coconut and let cool if necessary. Serve the puree with dents. Sprinkle with the remaining desiccated coconut and decorate
Instead of shredded coconut, you can 'bread' the semolina dumplings with other ingredients. It tastes delicious B. with hazelnut brittle or finely chopped almonds
1 person approx.:
  • 390 kcal
  • 1630 kJ
  • 8 g ​​protein
  • 14 g fat
  • 56 g carbohydrates


Leave A Comment