Coconut Pearl Couscous Pudding 🥥 Full Recipe & Photoshoot

nickoskitchen (55)in #photography • 7 years ago

This upgrade of the traditional rice pudding is simply amazing and perfect for wowing dinner party guests!

Hi everyone, I hope you are all having an amazing weekend so far. Today I have for you my Coconut & almond pearl couscous pudding with roasted plums & strawberries served with a lemon myrtle honey vanilla syrup & edible viola flowers.

Here’s what you’ll need!

Ingredients: serves 4

1 cup pearl couscous, uncooked
1 & 1/2 cups coconut milk
1 & 1/2 cups almond milk
1 teaspoon vanilla bean paste
1/2 teaspoon cinnamon
1 tablespoon raw sugar
250g punnet strawberries, hulled and halved
4 fresh ripe plums
2 tablespoons honey
1/4 teaspoon turmeric
1 teaspoon fresh ginger, grated
Edible voila flowers (optional)

Method:

Preheat your oven to 200c/390f. Line a large baking tray with a liner or baking paper.

Place couscous, milk, vanilla and cinnamon in a saucepan over a low heat. Cook, stirring constantly for 15-20 minutes or until the mixture thickens and the couscous is soft. Stir in the raw sugar at the last moment.

Meanwhile combine the strawberries, plums, honey (I used a lemon myrtle honey but regular is fine) turmeric and the ginger in a bowl.

Spread the fruit over the prepared tray and roast for 15-20 minutes.

Divide the couscous among serving bowls and top with the roasted fruit, any pan juices from roasting the fruit and garnish with sliced fresh basil and flowers.