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The Milaidhoo Semolina Pudding

May 01, 2021 Notes from a Chef

Semolina pudding may invoke memories of childhood but the Milaidhoo Semolina Pudding (Kiru Boakibaa) will conjure up memories of a dreamy vacation on a tropical isle in the Indian Ocean. Cook your Kiru Boakibaa, enhanced with tropical flavours, at home with our simple recipe.




1 litre                    Water

200 g                    Sugar

10                           Cardamom pods.

15 g                        Pandan Leaf (an Asian Herb)

100 g                    Coconut Milk Powder

100g                     Corn Flour


  1. Place the water, sugar, cardomon pods and pandan leaf in a medium saucepan.
  2. Let the water boil until the spices flavour the water (around 10 minutes).
  3. Strain the water through a fine strainer into another saucepan.
  4. Boil the water again adding the coconut milk powder. Use a hand whisk to mix it thoroughly.
  5. Add enough of this water to corn flour to make it liquid.
  6. Pour the corn flour mixture into the boiling coconut milk and mix it with a hand whisk, continuously otherwise it will burn, until it thickens.
  7. Transfer the mixture into a ceramic bowl or mould.
  8. Keep the mixture at room temperature to cool down. Then place it in the refrigerator to cool overnight. Now you can enjoy the subime, tropical taste of Kiru Boakibaa.

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