Drawing inspiration from the traditional Chinese dessert Nuomici these coconut pearls are sweet, chewy, and full of luxurious coconut flavor. Traditionally Nuomici are made from a mixture of coconut and rice flour and coated with shredded coconut. T…
ese coconut pearls instead use semolina as its base, but can also be made in the traditional way with glutinous rice flour. Leave time to cool before serving to solidify the shape of these delicate desserts.
- 225 grams semolina (rice)
- 300 grams white sugar
- 600 milliliters coconut milk
- 370 milliliters water
- 6 tablespoons desiccated coconut
- confectioner's sugar
- In a non-stick, heavy pan, heat the coconut milk and water.
- As the liquid comes to a boil, add the sugar and semolina. Stir well to remove any lumps.
- Gently cook on low for 10 minutes, stirring continuously.
- The mixture should gradually thicken to a paste, and come away from the sides of the pan.
- After 10 minutes, remove from the heat and add the desiccated coconut. Leave to cool.
- Prepare a mix of confectioner’s sugar and desiccated coconut in equal measure in a shallow dish.
- Using damp hands, shape into cherry-sized balls, dip into the sugar-coconut mix, and place into small paper muffin molds.
- Store in an air-tight container in the fridge.
- Warm slightly in the microwave just before serving.
|Calories930Calories from Fat410|
|% DAILY VALUE|
|Calories from Fat410|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.