Semolina is by now probably my favorite porridge, before oats, quinoa or anything else. Especially in wintertime when the mornings are still dark, candles are lit in the kitchen and you watch the grey day unfold slowly outside. This one here is a rather summery version with blueberries (thank god I froze a lot of them during warmer months, but of course any fruit work well with semolina, thinking of apples or quince or oranges – for which there’s actually another recipe on this blog). Coconut milk is perfect to make the semolina extra creamy and milky. The lemon pairs nicely with the blueberries, and the turmeric is just an extra twist – it’s slightly bitter, but I love putting it on things just because it’s so healthy and the color makes me happy.
Coconut semolina porridge with blueberries, lemon zest and turmeric
- 50 grams 1/3 cup whole grain semolina, wheat or spelt
- 100 ml half a cup coconut milk
- 200 ml about one cup water
- One teaspoon coconut blossom sugar
- A tablespoon of yogurt or cottage cheese
- A few coconut flakes
- A few spoons of blueberries, or other berries
- Zest of half a lemon
- A pinch of turmeric powder
- Mix the coconut milk with the water and bring to a boil.
- Immediately stir in the semolina, then reduce the heat to low, stirring constantly with a whisk or a fork so the semolina doesn't form lumps.
- Stir in the coconut sugar.
- Let the semolina simmer at very low heat for five minutes, until it thickens but still looks creamy. Then mix in the yogurt or cottage cheese.
- In the meantime, warm the blueberries in a small pot until they are melting.
- When the semolina is ready, top it with the warm blueberries, a few coconut flakes, the lemon zest and a pinch of turmeric.