Ingredients for Coconut Couscous Pudding
- 1 cup couscous
- 1/2 cup shredded coconut
- 2 tablespoons cornflour (cornstarch)
- Soymilk
- Coconut Milk
- Golden Syrup
- Mixed Spice
- Coconut yogurt (optional, for garnish)
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How to Make Coconut Couscous Pudding
- Combine 1 cup couscous and 1/2 cup shredded coconut in a medium bowl.
- Pour 1 1/2 cups of boiling water over the couscous and coconut. Stir well to combine and ensure all couscous is saturated.
- Cover the bowl and let it stand for 5 minutes to allow the couscous to fully absorb the water.
- In a separate saucepan, whisk together 2 tablespoons of cornflour (cornstarch), 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 cup full-fat coconut milk (or other plant-based milk), and 1/4 cup maple syrup (or other liquid sweetener).
- Cook the mixture over medium heat, whisking constantly, until it thickens to a creamy consistency (about 3-5 minutes).
- Gently stir in the cooked couscous and coconut mixture into the thickened coconut milk mixture. Mix until well combined.
- Spoon the pudding into individual serving dishes or a larger bowl.
- Refrigerate for at least 30 minutes to allow the pudding to set and chill completely.
- Serve chilled. Garnish with extra shredded coconut, fresh berries, or a dollop of coconut yogurt (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
149g
Fat
89g
Carbs
26g
