Our first flat was rather small. So small, in fact, that we didn’t have any oven, as it just couldn’t fit in the house. No matter how much I wished for baking a cake or pizza, I could not do it. I got quite desperate after a while, so that I “baked” pizza on the stove one day. Hey, it wasn’t bad at all!

Regarding the desserts, I was forced to be creative and after cooking pancakes and milk rice a-la-every-possible-way, I tried baking “cakes” in my bread making machine. Those were simple cakes that would take even up to 3 hrs to bake, or more. I’d have coated them with quark cheese, chocolate, or simply spread some jam or whipped cream over them. Boy, those were times!

There’s another thing I’d have “mastered” back then – making desserts without cooking: fruit and yogurt cups, tiramisu varieties and balls of all sorts. The following recipe is one of the first desserts I prepared as a cook-beginner and it is still one of my all-time favorite. Perfect for any time of year, these semolina coco (coconut) and cocoa balls are both light and refreshing snack you can nibble on every time you open your fridge – without feeling any guilt!

SEMOLINA COCO(A) BALLS

1/2 milk
2 Tbsp butter
cca 80g semolina
60g grated coconut + more for coating
a couple of tablespoons sugar/honey, depending on your sweet tooth
1-2 Tbsp cocoa powder
a splash of dark rum (optional)

1. Bring milk to gentle boil, add butter and stir for it to melt.
2. Slowly add semolina (I use either whole wheat or farro semolina) while stirring to prevent lumps forming. Incorporate the rest of the ingredients and keep stirring/whisking until thick.
3. Let the semolina mix cool down completely.
4. Finally, using the palms of your hands, shape the balls and roll them in grated coconut. Then place them in the fridge because they will taste best the following day. Don’t worry if they appear somehow soft – once cooled, they tend to harden up a bit. The balls keep well for several days in the fridge.