Coconut noodles in peach puree

Name: Coconut noodles in peach puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Peaches; 3 TABLESPOONS Lemon juice; 1/4 l light grape juice; 4 tablespoons (40 g) Coconut flake; 1/4 l Milk; 2 TABLESPOONS Sugar; 1 TEASPOON Vanillin sugar; 1 pinch Salt; 80 g Wheat semolina; 1 Egg (Gr. M); 7-10 Tbsp Mint

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Peaches
3 TABLESPOONS Lemon juice
1/4 l light grape juice
4 tablespoons (40 g) Coconut flake
1/4 l Milk
2 TABLESPOONS Sugar
1 TEASPOON Vanillin sugar
1 pinch Salt
80 g Wheat semolina
1 Egg (Gr. M)
7-10 Tbsp Mint

Directions

1
Drain the peaches and collect the juice. Finely dice 1 peach half. Cut the rest of the peaches coarsely and puree them finely with the peach juice. Stir in lemon and grape juice
2
Roast the grated coconut in a pot without fat until golden brown, take it out. Bring milk, sugar, vanillin sugar and salt to the boil. Stir in semolina, bring to the boil again, cover and let it swell for about 5 minutes over a low heat. Remove from the stove
3
Whisk the egg and stir into the hot semolina. With 2 moistened teaspoons, form approx. 12 cams. Immediately turn into 3 tablespoons of grated coconut and let cool off if necessary. Serve the puree with noodles. Sprinkle with remaining coconut flakes and decorate
4
Instead of using coconut flakes, you can also "bread" the semolina noodles with other ingredients. Delicious with hazelnut brittle or finely chopped almonds