If you add coconut flakes to the classic manneki recipe, you’ll get a completely new original breakfast dish. Coconut manna is perfectly complemented by sweet and sour berry sauce, which is prepared on the basis of juice.
Pick your recipe
You will need
- - 450 ml of milk;
- - 160 g of semolina;
- - 100 g coconut flakes;
- - 4 tbsp. tablespoons of sugar;
- - 2 tbsp. tablespoons of butter;
- - 1 egg;
- - a pinch of salt.
- For the sauce:
- - 150 ml of red currant juice;
- - 2 tbsp. tablespoons of sugar;
- - 1.5 tbsp. tablespoons of starch;
- - berries of red currant for decoration.
Instruction manual
1
Bring the milk to a boil, add 1 tablespoon of butter and sugar. Pour semolina, cook over low heat, stirring occasionally. The mixture will begin to thicken instantly, so stir well to prevent the formation of lumps. Boil until thick - the spoon should stand in bulk.
2
Turn off the stove, add the egg to the semolina, mix. Add 40 g of coconut, leave to cool completely. It will turn out a very thick dough, which is convenient to work with hands.
3
Moisten your hands in water, form the dough into a cue, roll them in coconut. Put the meatballs on a heated frying pan with the addition of butter, fry over medium heat for 3-5 minutes until golden.
4
Now prepare the sauce: pour the berry juice into the stewpan, add sugar and boil. Dilute starch in a small amount of ordinary water, pour a thin stream into juice with sugar. Cook the sauce until thickened. Thanks to starch, the sauce will begin to thicken immediately.
5
Arrange the finished coconut mannica on plates, pour each portion abundantly with red currant sauce, or serve the sauce separately. In addition, decorate breakfast with red or black currant berries.