Pumpkin mannikin with coconut and lemon

The most delicate dessert with coconut and light notes of lemon! I liked the lack of eggs, flour and butter. This mannikin will appeal to everyone who loves oriental sweets, as there is some similarity in taste with something oriental.Personally, I, my children and my husband really liked it.I recommend to try it.

lakshmi-777

The author of the recipe

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Composition / ingredients

servings:

Pumpkin (grated on a fine grater)

200

Kefir (or sour milk)

250

Semolina

1.5

Baking powder

1.5

Coconut chips (1 pack. for sprinkling)

Lemon zest (from one lemon, into a pie)

Vegetable oil (to lubricate the mold)

For syrup:

Sugar (1 cup - in syrup, 0.5 cups - in pie)

1.5

Lemon juice (from one lemon)

Water

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 3 g

Fats 4 % 2 g

Carbohydrates 90 % 43 g

197 kcal

GI: 2 / 33 / 65

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
Step 2:

How to cook pumpkin mannikin? To do this, grate the pumpkin on a fine grater.

Turn on the oven at 180 degrees to heat up. We combine all the products for the pie – pumpkin, semolina, sugar, baking powder, lemon zest and kefir. Mix everything well (we do it quickly so that the semolina does not have time to swell, otherwise the pie will be too dense).

We put the dough in a form greased with vegetable oil and send it for 40-45 minutes. in the oven. We check the readiness with a toothpick.

While the mannikin is being baked, we prepare the syrup. To do this, mix water, lemon juice and sugar, bring everything to a boil and cook for 3 minutes, turn off and let cool. As soon as our pie is ready, while it is still hot, pour it with syrup and sprinkle coconut chips on top. Personally, I sprinkled more confectionery powder..

Immediately the mannikin floats in syrup - it will absorb everything in half an hour, and we will get a delicious tender pie.

Have a nice tea party to everyone!!!