Coconut Pudding Bites
Soft semolina-and-milk pudding bites rolled in coconut and chilled until firm enough to slice.
By Moow Editorial ·
- Chill overnight before cutting, then coat every side with coconut; these are milk-pudding bites, not traditional lokum.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: About 30 bites
- Prep time: 20 minutes, plus chilling and overnight drying
- Cook time: 25 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of About 30 bites.
- Calories: 100 kcal
- Protein: 2 g
- Carbohydrates: 7 g
- Fat: 7 g
- Sodium: 19 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pudding Bites
Have these measured and ready before you begin.
- 1 liter milk (about 4 1/4 US cups)
- 2 tbsp semolina
- 2 tbsp all-purpose flour
- 3 tbsp starch, such as cornstarch
- 1 tbsp butter
- 3–4 tbsp granulated sugar
- 1 teaspoon vanilla extract or 5 g vanilla sugar
- scant 1/2 cup (100 ml by volume) walnuts
- 1 2/3 cups (400 ml by volume) shredded coconut
Directions
1. Whisk the milk with the semolina, flour, starch, and sugar in a saucepan until smooth.
2. Cook until very thick. Stir in the butter, vanilla, walnuts, and 1 cup of the coconut; keep stirring for 1 minute.
3. Cool, press plastic wrap directly onto the surface, and refrigerate for several hours.
4. Spread the remaining coconut on a plate. Coat tablespoon portions and shape into bite-size pieces.
5. Refrigerate loosely covered overnight to firm the exterior, then transfer to an airtight container.
Sources
Contains milk, wheat, and walnuts; optional garnish may add other tree nuts. Keep refrigerated and discard if left above 40°F (4°C) for more than 2 hours.