For the cream
1 cup of milk
1 cup of coconut milk
2 tablespoons of sugar
1/4 cup of semolina
For the topping
1 cup of sugar
For the cream
1 cup of milk
1 cup of coconut milk
2 tablespoons of sugar
1/4 cup of semolina
For the topping
1 cup of sugar
Combine the cream ingredients and cook over low heat, stirring constantly until thickened
Simmer for 2 minutes
Pour into 4 ramekins, greasing the edges with butter
Let cool
Melt the sugar to caramelize and spoon over the cream
Refrigerate
Serve in 4 portions.
