Prep 10 mins
Cook 10 mins
A lactose free dessert
- 3⁄4 cup couscous
- 3⁄4 cup coconut
- 1 tablespoon cornflour
- 3⁄4 cup soymilk
- 3⁄4 cup coconut milk, lite
- 1⁄4 cup golden syrup
- 1⁄2 teaspoon mixed spice
- yoghurt, to serve
- Place couscous and coconut in bowl.
- Pour over 1 1/2 cups boiling water, stir well.
- Cover and stand five minutes.
- In a pot place cornflour, spices,milk and syrup.
- Whisk to combine and cook over moderate heat.
- Stir constantly till mixture thickens.
- Add couscous, mix well.
- Spoon into serving dishes, cool 30 minutes till set.
- Serve with yoghurt.
Very tasty. And not too sweet, as others have stated. I could see having this warm, for breakfast. I added a little toasted coconut sprinkled on top of a dollop of vanilla yogurt. Made for ZWT 9.
DElicious!! I had been eyeing this recipe for a while and I am happy I got a chance to make it. It is really full of flavor! It is not terribly sweet, but it doesn't need to be. The coconut flavor really comes thru and the spices I used were cinnamon, nutmeg, clove and cardemom. The cardemom especially really complimented the coconut flavor. I loved it! Made for Family Pick ZWT9
Made as written for the Goddesses of ZWT-9 - This was so good, easy-to-fix & fun-to-make! It is more textured than tapioca or rice pudding & is just lightly-sweetened by the syrup. For the spice blend, I used Gingerbread Spice Blend by Debbwl (a personal fave) & I got 6 ramekin-size servings which I feel is more size-realistic than 4 & lowers the calorie-count to 390 per serving. Kids would love this for dessert or as an after-school treat. For those among us w/a more serious sweet tooth, extra syrup or even brown sugar can be added. I had used all my yogurt for another recipe, so I showed it 3 ways in the pic: Topped w/whipped cream, caramel sauce & a dusting of powd sugar w/nutmeg. Thx for sharing this yummy recipe w/us.