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Kokos-Grieß-Schnitten ohne Backen

Cremige, schokoladige Kokos-Grieß-Schnitten ohne Backofen – ein schnelles, einfaches Dessert, das an Kindheitserinnerungen erinnert und mit exotischem Kokosgeschmack begeistert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 300-350 g Löffelbiskuits for the crispy base
For the Coconut Semolina Layer
  • 1 l milk for the creamy coconut semolina layer
  • 250 g semolina adds perfect consistency
  • 250 g sugar for sweetness
  • a pinch salt to enhance flavors
  • 200 g margarine for a creamy coconut layer
  • 100 g coconut flakes some reserved for decoration
For the Chocolate Pudding Layer
  • 1.5 l milk for the pudding
  • 3 packets chocolate pudding powder for creamy chocolate layer
  • 1 heaped tbsp cocoa powder optional, for intensified chocolate flavor
  • 150 g sugar for pudding cream
  • white chocolate small pieces for decoration

Equipment

  • Large Baking Dish or Tray
  • Large Pot
  • Spoon or Spatula

Method
 

  1. Step 1: Evenly arrange the Löffelbiskuits on the bottom of a large baking dish or similar form to form a firm base.
  2. Step 2: In a pot, combine 1 liter of milk with coconut flakes (reserve some for decoration), semolina, sugar, and a pinch of salt.
  3. Step 3: Heat the mixture over medium heat, stirring constantly to prevent burning. When thick and creamy like dense semolina porridge, remove from heat.
  4. Step 4: Stir in the margarine until fully melted and incorporated. Spread this coconut semolina cream evenly over the biscuit base.
  5. Step 5: Prepare the chocolate pudding by mixing 1.5 liters of milk with pudding powder and sugar. Add cocoa powder if desired for a richer chocolate flavor.
  6. Step 6: Cook the pudding according to the package instructions until slightly thickened.
  7. Step 7: Carefully spread the chocolate pudding layer on top of the coconut semolina layer and smooth the surface.
  8. Step 8: Sprinkle the reserved coconut flakes and white chocolate pieces over the warm pudding layer to decorate and allow slight melting.
  9. Step 9: Refrigerate the slices for several hours until set. Serve chilled and enjoy the exotic treat.

Notes

Variations include using other cookies like butter or whole grain biscuits, milk alternatives such as coconut or almond milk for vegan options, and adding fresh fruits or nuts for extra flavor and texture. Store covered in the fridge for 3-4 days. Prepare a day ahead for best flavor.