Semolina Coconut Bars with Honey and Almond Glaze
Sweet, dense semolina bars enriched with shredded coconut, topped with a honey-almond syrup glaze for a textured Middle Eastern treat. This middle eastern-inspired desserts ready in about 40 minutes layers semolina flour, granulated sugar, (melted) unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 260 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups semolina flour
- 1/2 cup granulated sugar
- 1/3 cup (melted) unsalted butter
- 1/2 cup plain yogurt
- 3/4 cup shredded coconut
- 3/4 tsp baking powder
- 1/4 cup honey
- 2 tbsp sliced almonds
- 1/3 cup water
- 1 tsp lemon juice
Instructions
- Step 1: Preheat oven to 350°F and grease a 7x7-inch baking pan.
- Step 2: In a mixing bowl, combine 1 1/4 cups semolina flour, 1/2 cup granulated sugar, 3/4 tsp baking powder, and 3/4 cup shredded coconut.
- Step 3: Stir in 1/3 cup melted unsalted butter and 1/2 cup plain yogurt until the batter is smooth and thick.
- Step 4: Pour the batter into the prepared pan, spreading evenly. Bake for 25-30 minutes until the edges are golden and a toothpick inserted comes out clean.
- Step 5: Meanwhile, combine 1/4 cup honey, 1/3 cup water, and 1 tsp lemon juice in a small saucepan. Warm over medium heat, stirring until honey dissolves and the syrup thickens slightly.
- Step 6: Remove the cake from the oven and immediately pour the warm honey-lemon syrup evenly over the hot cake. Sprinkle 2 tbsp sliced almonds on top.
- Step 7: Let the bars cool completely in the pan to absorb the syrup before slicing into squares.
Frequently asked questions
How long does Semolina Coconut Bars with Honey and Almond Glaze take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Semolina Coconut Bars with Honey and Almond Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Semolina Coconut Bars with Honey and Almond Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Semolina Coconut Bars with Honey and Almond Glaze for a different number of people?
The recipe is written for 9 servings. Multiply each ingredient by (your serving target / 9). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Semolina Coconut Bars with Honey and Almond Glaze?
Middle Eastern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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