Coconut Couscous Pudding Recipes

COCONUT CREAM PUDDING

Steps:

• In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.

CURRIED COCONUT COUSCOUS

Steps:

• In 2-quart saucepan, heat oil over medium heat. Add onion, garlic and gingerroot; cook 1 minute, stirring constantly.
• Stir in broth, coconut milk, curry powder, salt and red pepper. Heat to boiling. Stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.

COUSCOUS PUDDING WITH CARAMELIZED PECANS

Steps:

• Bring water to a boil in a large saucepan over medium heat. Stir in couscous and salt. Remove from heat, cover, and let stand until water is absorbed, about 5 minutes.
• Stir milk and 1/4 cup sugar into the couscous; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is slightly thickened, about 10 minutes. Remove from heat and whisk in eggs. Return to stovetop and continue cooking, stirring frequently, until pudding is creamy, about 5 minutes. Remove from heat and stir in vanilla extract.
• Let pudding cool to room temperature, stirring occasionally, about 30 minutes. Spoon into a bowl, cover loosely with plastic wrap and chill until set, at least 1 hour.
• Melt butter in a small saucepan over medium-low heat. Add pecans and 1/2 cup white sugar. Cook, stirring frequently, until pecans are coated and caramel thickens, about 5 minutes. Serve pecans and caramel sauce on top or alongside the pudding.

COCONUT PUDDING

Steps:

• Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
• Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

COCONUT COUSCOUS PUDDING

Steps:

• 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.

COUSCOUS PUDDING

Steps:

• In a medium sided bowl, beat together the egg, egg white, and 2 Tbs of the sugar.
• In a medium sized saucepan, combine the milk, the remaining 2 Tbs sugar, orange rind, and salt and bring to a simmer over moderate heat.
• Slowly pour the warmed milk into the egg mixture, whisking constantly.
• Return the mixture to the saucepan and cook over moderate heat, stirring constantly for 4 minutes or until thickened.
• Add the couscous and cook, stirring constantly, 6 minutes more.
• Remove from the heat, cover and let stand for 6 minutes or until the couscous is tender.
• Stir in the raisins, nuts and vanilla.
• Serve warm or at room temperature.

CHERRY COUSCOUS PUDDING

Steps:

• Heat milk, sugar and cherries in medium saucepan over medium heat. Bring to simmer, remove from heat, cover and let steep for 10 minutes. Add pulp from vanilla bean to milk and whisk to combine. Pour mixture over couscous in bowl and add yogurt. Stir to combine. Divide evenly among 4 custard cups, sprinkle with cinnamon and refrigerate for 1 hour.