Layali Libnan

• Bottom Layer
• 4 cups milk
• 3/4 cup farina (or the finer semolina or smeed)
• 1 teaspoon vanilla
• mastic, 2 pcs.
• Cream Layer
• 8 ounces whipped cream (extra creamy)
• 5 ounces Nestle cream
• Attar(Syrup)
• 1 1/2 cups water
• 1 1/2 cups sugar
• Garnish
• toasted coconut

1. Make the attar ahead of time.
2. Combine the water and sugar in a small pot and bring to a boil, let boil for about 3 minutes and set aside.
3. Combine the whip cream with the nestle cream, gentle folding in, then once well combined put it back into the refridgerator.
4. Pour 4 cups of milk into a medium pot, add vanilla and sugar. *optional for a more authentic taste add 2 tiny pieces of mastic which can be purchased at any Middle Eastern or Greek store. it will melt inches.
5. Bring to a boil, and add farina very slowly while stirring, so to avoid clumps.
6. Stir while milk and farina cooks, which will take about 5 minutes.
7. Place into small bowls, and let cool.
8. Then spoon about 2-3 heaping tablespoons of whip cream mix onto pudding evenly.
9. Then top will syrup.
10. Then top with toasted coconut.
11. You can enjoy it then or place in the fridge for later.

layer, milk, farina, vanilla, cream layer, cream, cream, attarsyrup, water, sugar, coconut

Taken from www.food.com/recipe/layali-libnan-382916 (may not work)