Calypso Couscous Pudding

This recipe for couscous pudding is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Roxanne Chan. To qualify, she uses 8 ingredients or less, including coconut milk beverage by So Delicious. Roxanne says this couscous pudding can be enjoyed as a dessert, for breakfast, or when a snack is in order.

Special Diet Notes: Calypso Couscous Pudding

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, tree nut-free, soy-free, and vegetarian.

For a vegan couscous pudding, use agave or BeeFree in place of the honey.

Roxanne Chan

Calypso Couscous Pudding

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Prep Time 5 minutes mins

Cook Time 13 minutes mins

Total Time 18 minutes mins

Servings: 4

Course: Dessert

Calories:

Ingredients Method

Ingredients

  

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• 8 ounces pearl Israeli couscous
• 4 cups unsweetened coconut milk beverage
• ½ teaspoon ground allspice
• 1 banana diced
• ¼ cup minced crystallized ginger
• ¼ cup minced dried papaya
• ¼ cup honey
• garnish: mint sprigs

Method

 

1. Heat a medium sized saucepan; add the couscous and saute, stirring over medium high heat for 3 minutes or till golden brown.
2. Add the coconut milk beverage and allspice. Cook uncovered till the couscous is tender and has a creamy appearance, about 10 minutes.
3. Remove from the heat and stir in the banana, ginger, papaya and honey.
4. Divide among dessert cups, garnish and serve.

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