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)
Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper.
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 .
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.
Divide couscous among serving bowls and top with roasted fruit, coconut cream and edible flowers , if you like.