Basbousa coconut

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  • 150 g medium-sized semolina
  • 150 g thin semolina
  • 100 g grated coconut
  • 6 cl Oil
  • 1/2 teaspoon salt
  • 5 g yeast
  • 1 tablespoon grated lemon rind
  • 4 tablespoons soft cream
  • 350 g natural yoghurt
  • 40 g coarse sugar

For syrup (Cerro sugar):

  • 300 g coarse sugar
  • 25 cl water
  • 1 piece of sour lemon cut into four

For decoration:

  • 50 g roasted almond chips


Cooking time: 45 mTotal Time: 55 mNumber of persons: 12
  1. In a pot placed semolina and grated walnuts.
  2. Water the mixture with oil and rub the fingertips until each grain is worn with oil.
  3. Add the rest of the ingredients and mix well until a homogeneous and thick dough.
  4. Paint a circular oven tray (diameter 24 cm) butter, put the dough and simplify the back of the spoon. Enter the tray of the preheated oven at 180 ° C for 10 minutes.
  5. The tray comes out of the oven and squares squares on the candy face with a sharp knife head.
  6. Return the tray to the oven for 20 to 30 minutes until the dessert is cooked and browned.
  7. Remove the tray from the oven and watered hot drink (Cerro sugar) cold and leave to rest until you drink and cool.
  8. Cut the candy with a sharp knife into square pieces and decorate with roasted almond chips.
  9. To prepare the syrup (Sero sugar): In a casserole over low heat put sugar, water, sour boxes and let all simmer until the mixture takes medium density.
  10. For the benefit: It is advisable to let the basbousa rest after watering the whole night before cutting.
User Review
5 (4 votes)

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