Recipe by: Anastasia Domzaridou
This Vegan Coconut Semolina Halva is a rich and aromatic twist on traditional Greek semolina halva. Made with coconut milk, coarse semolina, shredded coconut, cinnamon, lemon zest, and vanilla, it has a soft, creamy texture and a warm Mediterranean flavor.
Vegan Coconut Semolina Halva – Creamy Dessert with Coconut Milk
12
servings10
minutes20
minutes450
kcal30
minutesA creamy vegan Greek semolina halva made with coconut milk, shredded coconut, cinnamon, lemon zest, and vanilla.
Ingredients
- For the Syrup
1 liter 4 1/4 cups Coconut Milk
400 g 2 cups Granulated Sugar
1 1 Cinnamon Stick
Zest of 1 Lemon
2 2 Vanilla Capsules
Ground Cinnamon (optional)
- For the Halva
240 ml 1 cup Vegetable Oil
180 g 1 Coarse Semolina
80-90 g 1 Shredded Coconut
- For Serving
Ground Cinnamon
Additional Shredded Coconut
Recipe directions
- Prepare the Coconut Syrup
- Add the coconut milk, sugar, cinnamon stick, lemon zest, vanilla, and optional ground cinnamon to a saucepan.
- Place the saucepan over medium heat.
- Stir until the sugar dissolves completely.
- Keep the syrup warm over low heat while preparing the semolina mixture.
- Toast the Semolina and Coconut
- Add the vegetable oil to a second large saucepan.
- Heat it over medium heat.
- Add the coarse semolina and shredded coconut.
- Stir continuously until the ingredients are thoroughly heated and begin to release their aroma.
- Add the Syrup
- Carefully pour the warm coconut syrup into the semolina mixture while stirring continuously.
- Take care, as the mixture may bubble and release steam when the liquid is added.
- Continue stirring over medium-low heat until the halva thickens and begins to pull away from the sides of the saucepan.
- Shape and Cool
- Remove the saucepan from the heat.
- Transfer the mixture to a mold, bundt pan, or serving bowl.
- Smooth the surface evenly.
- Allow the halva to cool completely.
- Unmold carefully before serving.
- Finish with ground cinnamon or additional shredded coconut.
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