1 cup semolina
4 cups plant-based milk
1/2 cup sugar or maple syrup
1/4 teaspoon salt
1/4 teaspoon ground cardamom
Heat milk in a sauce pan until it starts to simmer then add toasted semolina and stir continuously.
Stir in sugar, salt, and cardamom into mixture and cook until thickens.
Garnish the vegan semolina pudding with nuts and coconut flakes and serve warm.