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Coconut Pearl Couscous Pudding

septiembre 7, 2022

This creamy coconut pudding is made from pearl couscous and seasonal fruits, including plums and strawberries, for a better-for-you wintertime treat.


170g (1 cup) pearl couscous

750ml (3 cups) coconut almond milk

1 vanilla bean, split lengthways

1 cinnamon stick

1 tbsp raw sugar

250g punnet strawberries, hulled, halved if large

4 small fresh or canned plums, quartered, stones removed

2 tbsp 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)


Step 1
Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper.
Step 2
Place couscous , milk , vanilla bean and cinnamon in a saucepan over low heat. Cook, stirring constantly, for 15-20 minutes or until the mixture thickens and couscous is soft. Stir in the sugar .
Step 3
Meanwhile, combine the strawberries , plum , honey , fresh or ground turmeric , and ginger in a bowl. Spread the fruit mixture over the prepared tray. Bake for 15-20 minutes or until the fruit is lightly roasted and softened.
Step 4
Divide couscous among serving bowls and top with roasted fruit, coconut cream and edible flowers , if you like.