Golden semolina and coconut domes with passion fruit center and crunchy lime crumbs
An original baked dessert featuring a tender semolina and coconut base, a bright passion fruit center, and a topping of crunchy lime-scented crumbs. It serves as an elegant individual dessert with contrasting textures and a tropical profile.
Ingredients
- 80 g fine semolina (for the dough base)
- 90 g all-purpose flour (for the dough and the migas)
- 50 g unsweetened shredded coconut (divided)
- 110 g granulated sugar (divided)
- 5 g baking powder
- 2 g salt
- 2 units eggs
- 180 ml milk
- 70 g unsalted butter, melted (divided)
- 5 ml vanilla extract
- 120 g passion fruit pulp (with or without semillas)
- 8 g cornstarch
- 2 cditas lime zest (divided)
- 15 ml lime juice
- 25 g brown sugar (for the migas)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 180 °C / 350 °F. Lightly grease a 6-cup large muffin or semi-sphere pan with a little of the melted butter.
- 2
2. In a small saucepan, whisk together the passion fruit pulp, cornstarch, lime juice, and 20 g (1 1/2 tbsp) of the sugar until smooth. Cook over medium heat, stirring, for 2 to 4 minutes until thick and glossy. Remove from the heat and let cool for 10 minutes.
- 3
3. In a bowl, combine the fine semolina, 70 g (about 1/2 cup + 1 tbsp) all-purpose flour, 35 g shredded coconut, baking powder, salt, and 60 g (1/4 cup + 1 tsp) sugar.
- 4
4. In another bowl, whisk the eggs with the milk, 45 g (3 tbsp) of the melted butter, and the vanilla extract. Add this mixture to the dry ingredients and stir until you have a thick, even batter. Let it rest for 5 minutes so the semolina can absorb some of the liquid.
- 5
5. For the crunchy crumbs, mix in a small bowl the remaining 20 g flour, the remaining 15 g shredded coconut, brown sugar, the remaining 30 g melted butter, and 1 teaspoon of the lime zest. Rub with your fingertips until small clumps form.
- 6
6. Divide half of the batter among the 6 cavities. Place 1 tablespoon of the passion fruit filling in the center of each one. Cover with the remaining batter and finish by scattering the crunchy crumbs on top.
- 7
7. Bake at 180 °C / 350 °F for 22 to 26 minutes, until the domes are golden, firm to the touch, and the crumbs look toasted.
- 8
8. Let them rest in the pan for 8 minutes. Then carefully unmold and finish with the remaining lime zest on top. Serve warm or at room temperature.
Chef tips
If you want a softer, more molten center, cool the passion fruit filling only until slightly thickened before filling. For easier unmolding, grease the cavities well and run a thin spatula around the edges.
Substitutions
You can replace the passion fruit pulp with mango puree plus 1 extra teaspoon of lime juice. The shredded coconut can be replaced with ground almonds, though that would add the frutos_secos/tree nut allergen.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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