Cream of wheat and coconut pudding drizzled with syrup and ground pistachios.

Cream of Wheat & Coconut Pudding

Cream of wheat & coconut pudding

Cream of Wheat & Coconut Pudding is a refreshing dessert after a spicy meal. Farina is combined with desiccated coconut and milk, with a hint of mastic gum for added flavoring and cooked till thick then poured into a mold. Syrup infused with orange blossom water is drizzled over and sprinkled with chopped unsalted pistachios. For added color serve it along with some seasonal berries.

Skill level: Easy
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Cream of Wheat & Coconut Pudding
Serves 8
Velvet Edition: “Mediterranean” Recipe
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 4 cups milk
  2. ½ cup cream of wheat – Farina
  3. ½ cup dry desiccated unsweetened coconut (see note #1 below)
  4. ½ cup sugar
Mastic Gum
  1. 1/2 teaspoon mastic gum granules
  2. Pinch of sugar
  1. 1/2 cup unsalted finely chopped pistachios
  1. 2 cups sugar
  2. 1 cup water
  3. 1 tablespoon lemon juice
  4. 1 tablespoon orange blossom water
  1. In a 5 quart saucepan add the milk, cream of wheat, desiccated coconut and sugar.
  2. Using a wire whisk stir to combine.
  3. Bring the mixture to a boil being careful not to burn the bottom of the pan.
  4. Reduce heat to medium low and cook until thickened.
  5. Add the crushed mastic gum and stir to combine.
  6. Turn heat off and pour into prepared mold.
  7. Refrigerate for several hours until set.
  8. Invert onto a serving platter, drizzle with syrup and garnish with chopped pistachios.
  9. Serve and add more syrup into individual servings as needed.
Mastic gum
  1. Place the pieces of mastic gum on a piece of saran wrap.
  2. Add the sugar.
  3. Fold the saran wrap a few time to form a packet.
  4. Using a kitchen mallet pound on the packet until the mastic gum is crushed.
  5. Unfold and use in your recipe.
  1. Prepare the syrup by placing the sugar and water in a saucepan and bringing the mixture to a boil.
  2. When it starts to boil add the lemon juice and continue to simmer on medium low heat for about 3 minutes. The syrup should not be thin. If you find that it is thin after it cooled, reheat and simmer it for another 2 minutes.
  3. Remove from heat, add the orange blossom water and leave to cool.
♣ Notes
  1. 1. This is the very dry kind of coconut flakes. You can find this type of desiccated coconut flakes at Mediterranean and specialty stores.
Velvet Edition

Cream of Wheat & Coconut Pudding slideshow:



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