Coconut basboussa, easy to make and so delicious, an ideal dessert for Ramadan evenings or afternoon tea.

Coconut Basboussa


  •  180°C
  •  25min
The syrup
Coconut Basboussa

  • Start by making the syrup. Put the sugar and water and bring to a boil over medium heat.
  • When it starts to boil, add the lemon juice then let 5 minutes over medium heat.
  • Leave the syrup to completely cold down.
  • Make the basboussa.
  • Mix all the dry ingredients together (semolina, coconut, sugar and salt).
  • In a separate bowl, wisk the yogurt into the oil until well combined.
  • Add the yogurt mixture to the dry ingredients and mix well.
  • Butter a baking tin and place the mixture.
  • Make sure the surface is well flattened.
  • Leave to rest for 30 minutes.
  • Cut the unbaked basboussa and decorate with almonds.
  • Bake in a preheated oven at 180° for 25 to 35 minutes.
  • Pour the cold syrup over the basboussa then put it again in the oven for 5 to 10 minutes, until it turns gold brown and the syrup is completely absorbed.
  • Leave to completely cool down before serving.
  • You may as well decorate it with desiccated coconut.
  • PS: The used cup measures 200ml.

Coconut Basboussa