If you add coconut to a classic recipe for manniks, you get a completely new original breakfast dish. Coconut manna will perfectly complement sweet and sour berry sauce, which is prepared on the basis of juice.
It is necessary
- - 450 ml of milk;
- - 160 g semolina;
- - 100 g of 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 Art. spoons of starch;
- - red currant berries for decoration.
Instructions
Step 1
Bring milk to a boil, add 1 tablespoon butter and sugar. Add semolina, cook over low heat, stirring occasionally. The mixture will begin to thicken instantly, so stir vigorously to avoid clumping. Cook until thick - the spoon should be in the mass.
Step 2
Turn off the stove, add an egg to the semolina, stir. Add 40 g of coconut flakes and leave to cool. You will get a very thick dough, which is convenient to work with your hands.
Step 3
Soak your hands in water, shape the dough into balls, roll them in coconut. Place the meatballs in a preheated skillet with the addition of butter, fry over medium heat for 3-5 minutes until golden brown.
Step 4
Now prepare the sauce: pour berry juice into a saucepan, add sugar and boil. Dissolve the starch in a small amount of ordinary water, pour in a thin stream into the juice with sugar. Boil the sauce until thick. The starch will start to thicken the sauce almost immediately.
Step 5
Arrange the finished coconut manna in plates, pour over each portion generously with red currant sauce, or serve the sauce separately. Additionally, garnish your breakfast with red or black currants.
