Ingredients
Method
- Over low-medium heat, roast the semolina until fragrant. Do not let it burn or change color.
- Remove from heat, transfer into a bowl.
- Use a whisk to stir in sugar, salt, coconut milk, vanilla extract and warm water.
- Then add in the eggs, whisking it thoroughly.
- Cover and let it soak for about 20-30 minutes.
- Heat a pan over medium heat, and once hot, add in the oil.
- Pour the batter into the oil, and keep stirring until all the liquid is absorbed.
- Turn off heat, and stir in the raisins.
- Add the pineapple cubes into the ramekins, about 2-3 cubes per ramekin.
- Divide the semolina batter into the 4 ramekins.
- Spoon over the melted butter over the ramekins, completely drenching the top. This is to prevent the top from drying out in the oven.
- Bake at 350°F/180°C for 20 minutes, or until a skewer inserted into the center comes out clean.
- Let it cool over a wire rack for about 1 hr.
- Turn them out of the ramekins and serve hot or cold.
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