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Coconut pearl couscous pudding
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Coconut pudding with pearl couscous, plums, and strawberries - a delightful winter dessert.
Ingredients:
  • 170g (1 cup) pearl couscous
  • 750ml (3 cups) coconut almond milk
  • 1 vanilla bean, split lengthways
  • 1 cinnamon stick
  • 20.00 gm raw sugar
  • 250g punnet strawberries, hulled, halved if large
  • 4 small fresh or canned plums, quartered, stones removed
  • 57.20 gm honey
  • 2 tsp grated fresh turmeric or 1/4 tsp ground turmeric
  • 1 tsp grated fresh ginger
  • Coconut cream, to serve (optional)
  • Edible flowers, to serve (optional)
Instructions:
  • Preheat your oven to 200C/180C fan forced and prepare a large baking tray lined with baking paper.
  • In a saucepan over low heat, combine couscous, milk, vanilla bean, and cinnamon. Cook, stirring constantly, for 15-20 minutes until the mixture thickens and couscous is soft. Then, mix in the sugar.
  • In a bowl, mix together strawberries, plums, honey, fresh or ground turmeric, and ginger. Spread the fruit mixture on the prepared tray and bake for 15-20 minutes until the fruit is lightly roasted and softened.
  • Portion the fluffy couscous into individual serving bowls and generously garnish with the succulent roasted fruit, velvety coconut cream, and delicate edible flowers, for an exquisite finishing touch.

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