Coconut Semolina Sweet

How to prepare

1. Grease a 28x24cm baking tin with the tahina.
2. Combine in a mixing bowl the remaining ingredients together except the additional coconut and mix until well combined.
3. Pour and level the mixture into the prepared baking tin. Bake in a 175°C preheated oven for 25 minutes or until top is slightly golden.
4. Remove from oven and pour all over the cooled syrup. Set aside to cool down to room temperature, garnish with the additional coconut. Cut into square shape and serve.
5. To prepare the syrup: Add sugar and water to a saucepan. Bring toa boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice and blossom water.