This is a coconut semolina dessert I tasted while in Jordan. This version is the vegan version that I have adapted.


Serves 8


2 cup semolina
1 cup shredded coconut
1 package firm tofu drained
1/2 cup sugar in the raw
1 tbsp egg replacer
as needed water
1 tbsp non-aluminum baking powder
to taste honey
1/4 cup nuts


  • Combine all ingredients except water. Add water to obtain a cake batter consistency.
  • Bake at 350 degrees for 35 minutes
  • Broil for 5 minutes or longer to get a golden crust
  • Server warm with honey and nuts for topping.


  • you can replace the honey with agave nectar if needed. The nuts used are usually pistachio, but my version uses sliced almonds.

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