Basboosa: a vegan coconut and semolina tart topped with crunchy almonds

There is nothing quite like basboosa – the combination of coconut and semolina baked until golden, then soaked in syrupy deliciousness, topped with crunchy almonds. My mum has made basboosa for years, and the tray rarely lasts 24 hours before its gobbled up. The perfect foil for a cup of coffee, or an after dinner sweetener. There are many different versions of this dessert both vegan and non-vegan, but this version is definitely my favourite.



2 cups semolina
1 cup self raising flour
1 cup desiccated coconut
1 cup vegetable oil
1 cup castor sugar
1 cup coconut milk
150 g almond flakes

1. Pre-heat the oven to 180 degrees
2. Sift the flour, sugar and semolina into a mixing bowl
3. add the coconut and mix to combine
4. Add the oil and coconut milk and mix until homogenous
5. Pour the batter into a lightly oiled tray approx 22cm in diameter
6. Place the tray on the middle shelf of the oven for 30 minutes
7. Remove the tray from the oven, and carefully strew the flaked almonds on top of the tart
8. Put the tart back in the oven on the top shelf for another 15 minutes or until the almonds are golden brown.

While the Basboosa is baking, make the syrup as follows

1 1/2 cups sugar
1 cup water
1 tsp lemon juice
1 tsp vanilla

1. Put all the ingredients into a pot
2. Bring the mixture to a boil until all the sugar is dissolved
3. Make sure the syrup is cool before pouring onto the Basboosa

When the Basboosa is taken out of the oven, pour the syrup over it while it is still hot. My mum says the sure sign of a good basboosa is when you add the syrup and it makes a sizzling sound…and she’s never made a bad basboosa 🙂

From my family to yours 🙂 ENjoy and happy cooking xx

5 thoughts on “Basboosa: a vegan coconut and semolina tart topped with crunchy almonds

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