Step by step method

1. Melt the Stork Bake in a pan and stir in the almonds to lightly toast for a few seconds.
2. Add the semolina. Over medium heat, stir the mixture until the semolina browns.
3. Lower the heat and pour in the coconut milk and sugar. Stir until the mixture combines.
4. Cover the pan with a dish towel and place the lid over to form a seal, with the edges of the towel folded up over the pot lid.
5. Simmer for about ten minutes or until the coconut milk has been absorbed.
6. Stir in the scrapings of the two vanilla pods. Cover the pan again, remove from heat and leave to rest for about an hour before serving.
7. Serve spooned into bowls with a topping of dessert cream and crushed Pistachio Nuts

8. Process 1

9. Process 2

10. Process 3